Swiss-N-Bruschetta

[BGKYSmoker]

One the ends i has swiss, in the middle bruschetta montery jack. Have apple going in my AMZNPS. I dont use ice when cold smoking cheese.

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• BGKYSmoker
• Jan 21, 2013

Sorry i must have my camera at a cadywompass angle

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• BGKYSmoker
• Jan 21, 2013

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• BGKYSmoker
• Jan 21, 2013

 

[themule69]

looks great. i like to smoke cheese.

 

[BGKYSmoker]

Cheese is done  and resting now at room temp for couple hours.

Going to wrap, fridge for a few months now.

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• BGKYSmoker
• Jan 21, 2013

 

[fagesbp]

Wow the color really changed alot. It looks great. How long did you smoke it? I smoked a few chunks this past weekend and the color change is barely perceptible. I smoked for 2 hours with my bacon using my AMNPS too. Their pitmaster pellets.

 

[BGKYSmoker]

Cheese is done  and resting now at room temp for couple hours.

Going to wrap, fridge for a few months now.

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• BGKYSmoker
• Jan 21, 2013

Bout 1.5 hours

 

[fagesbp]

I wonder what made the difference. I smoked 1/2 pound blocks of swiss, pepper jack, marble jack, monterey jack, and mild cheddar. I did some pepper jack and mild cheddar about a month ago, rested for 2 weeks and the flavor was right but the color didn't change then either.

 

[BGKYSmoker]

I wonder what made the difference. I smoked 1/2 pound blocks of swiss, pepper jack, marble jack, monterey jack, and mild cheddar. I did some pepper jack and mild cheddar about a month ago, rested for 2 weeks and the flavor was right but the color didn't change then either.

Do you have ice in the smoker?

 

[fagesbp]

Yes I had ice both times. It gets pretty warm here even this time of year.

 

[BGKYSmoker]

Yes I had ice both times. It gets pretty warm here even this time of year.

I dont use ice when i smoke cheese.

 

[herms]

From the times I have smoked cheese the temp of the smoker will dictate how much color the cheese takes on.  Colder temp less color and vs versa.  But I have not noticed the flavor changing much on colder vs. warmer temps when cold smoking.