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The summer stash.

Discussion in 'Smoked Cheese' started by gmc2003, Apr 13, 2018.

  1. gmc2003

    gmc2003 Master of the Pit

    Highs were in the 40's, the wind was a little brisk, but it was the only day in the forseeable future that doesn't have rain or snow in the forcast. So I broke out my stash of Cabot cheese and set out to improve upon it.

    The planning phase: two Cabot sharp yellow cheddars, 9 Cabot sharp white cheddars, 4 hot habanero, 5 horseradish, and 2 blocks of store brand swiss that I'll split into 4 blocks.
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    The lineup for todays game.
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    Charcoal ring removed from the WSM for unrestricted air flow.
    DSC00468.JPG

    Using apple-dust from Todd. Still trying to get the times correct.
    DSC00469.JPG

    Folks we have smoke. I burned a little to much trying to get it going in the wind.
    DSC00470.JPG

    Cheese is on.
    DSC00471.JPG

    Taken off after 3hrs of smoke. Not much color. This is the cheese sitting on a cooling rack loosely covered ready for it's overnight in the fridge before vacuum sealing.
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    The wife and I tried a peice of the sharp cheddar this morning and both agreed that it needs more time in the smoker. It was actually good the next day just needed a little more time. So on it will go for round two weather permitting. The apple dust burns really clean and produced a lighter smoke flavor. Next tiime I will let it go 5 or 6 hrs.

    Thanks for looking at my process.

    Chris
     
    yankee2bbq and SmokinVOLfan like this.
  2. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    I think color looks good. You might be onto something . Smoke in stages .
     
  3. gmc2003

    gmc2003 Master of the Pit

    It did take on some color, but not enough for my liking. Smoking cheese in stages is something I've done a few times. Usually when the weather changes or it gets to hot out. I've got it in the WSM as I type so it shouldn't be to much longer.
    Thanks for looking.
    Chris
     
  4. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Well that ought to last you a good while!
    Al
     
  5. gmc2003

    gmc2003 Master of the Pit

    Thanks Al, I'm hoping they take us through the warmer months(if we ever get warmer months).

    Chris
     
  6. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Cheese looks great man! The smoked Hot Habanero I did is way better than anything you can buy in the stores I love it.

    I see you enjoyed some cold PBR in the process points for sure!
     
  7. gmc2003

    gmc2003 Master of the Pit

    Thanks Smokin, I agree the habanero is one of my favorites. I used to do pepper jack not any more. Thanks for the like.

    Chris
     
  8. Geebs

    Geebs Smoking Fanatic

    I am going to have to try that out here soon! Just need to find a decent vacuum sealer so I can save some over the hot summers.
     
  9. gmc2003

    gmc2003 Master of the Pit

    Vacuum sealers are a must. With just the wife and I now our freezer stays stock with meat and the fridge with cheese.

    Chris
     
    ksblazer likes this.
  10. yankee2bbq

    yankee2bbq Smoking Fanatic

    Looks good Chris! I did a high dollar (7 dollars for 8oz) of horseradish cheddar about a month ago, I am curious of its taste. Used a combination of apple and cherry pellets in the tube for 3 hours. I’m going to wait till Thanksgiving to try it.......I’ll try.
     
  11. ncsmokeandgrill

    ncsmokeandgrill Fire Starter

    Very nice!! Those will be tasty. I make my own cheeses and have a Peppercorn Gouda I’m going to slice up and smoke. I bought an A-Maze-N tube to smoke using pellets. The last time I smoked cheese the smoker was too hot. I hope your cheeses are nice and Smokey!!

    Mike
     
  12. gmc2003

    gmc2003 Master of the Pit

    Yankee, sorry I never saw this response. I must have missed the alert. I'm sure that horseradish you smoked is going to be great. I don't think I could let it sit eight months w/o trying it. Thanks for the like.

    Mike again sorry about the delayed response. I must be getting old. Making your own cheese sounds impressive. Peppercorn gouda sounds great. I'm starting to like dust better then pellets. I smoked this cheese in two intervals because I didn't get the color I was looking for on the first go round. I have to say the cheese was eatable the next day. Good luck and let us know how it turns out. I'll be waiting.

    Chris
     

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