Time is running out - cheese

[philpom]

In Texas at least there is a limited window for most of us to smoke cheese. Today was my day.

I let this batch sit in the smoke for about an hour. Hickory chips with some mesquite pellets tossed in... because I like to play.

After smoking I let the blocks sit on the counter for a few hours before vaccum sealing. Most I left plain but as noted above, I like playing around so I did some experiments.

Most of it like this.

This is black pepper, admittedly not an experiment, this is proven fantastic.

And now the interesting stuff.

Salted garlic with parsley

Fajita Rojo- a beef fajita rub I use routinely. Can't wait to try this one.

I have one block left that I put naked in the cold drawer to dry out a bit. In the next day or 2 I'll wash this one in a dark malted beer and then vacuum seal for some aging. This is the one I really look forward to sampling in a few months!

 

[Fueling Around]

Nice batch.
I'm probably out of that window here. Getting some extra warm weather with no overnight lows.

 

[ajbert]

I need to get some cheese going, but I still have a few more months where I live. Just need to wait for a day that is warm enough with no snow forecasted.

 

[gmc2003]

Loooookingggg good. I'm still a month or so away from smoking cheese.

Chris

 

[chopsaw]

Those look fantastic , and I like the way you think . Always an opportunity to try something different .
I did some Horseradish cheddar last year , and vac'd it up with caraway seeds on the surface .
It was awesome . I have a sharp cheddar with red pepper flakes on it still unopened .

Looking forward to your results on those . Nice work .

 

[philpom]

Those look fantastic , and I like the way you think . Always an opportunity to try something different .
I did some Horseradish cheddar last year , and vac'd it up with caraway seeds on the surface .
It was awesome . I have a sharp cheddar with red pepper flakes on it still unopened .

Looking forward to your results on those . Nice work .

Very nice, I've done both caraway seed and crushed red pepper with good success. Next time I do caraway I think I'll toss it in the spice mill first for better coverage and more intense flavor. For me the crushed red pepper was pretty mild but I have done some using cayenne and that packed a good smoky punch.

 

[chopsaw]

toss it in the spice mill first for better coverage and more intense flavor.

That's a good idea . The seeds tend to fall off . I don't do a bunch of cheese , and that batch was my first success at it , and that makes me want to do more .
I have a bag of pellets from Owen's BBQ that are perfect for cheese .
Says " Paris - Bordeaux ( Rosemary ) " on the bag .
I just bought some Cabot reserve farmhouse cheddar , $1.50 for an 8 oz. block .
Good to have a Son that's the dairy manager at a local grocery . Calls me when he closes this stuff out , and also gets BOGO coupons from venders .

 

[GatorAGR]

In Texas at least there is a limited window for most of us to smoke cheese. Today was my day.

I let this batch sit in the smoke for about an hour. Hickory chips with some mesquite pellets tossed in... because I like to play.

After smoking I let the blocks sit on the counter for a few hours before vaccum sealing. Most I left plain but as noted above, I like playing around so I did some experiments.

Most of it like this.

View attachment 713172

This is black pepper, admittedly not an experiment, this is proven fantastic.
View attachment 713175

And now the interesting stuff.

Salted garlic with parsley
View attachment 713173

Fajita Rojo- a beef fajita rub I use routinely. Can't wait to try this one.
View attachment 713174

I have one block left that I put naked in the cold drawer to dry out a bit. In the next day or 2 I'll wash this one in a dark malted beer and then vacuum seal for some aging. This is the one I really look forward to sampling in a few months!

Getting ready to do my first batch ever today. How big are your blocks of cheese? I was thinking of cutting mine down a bit before smoking. Also, is 1 hour of smoke the magic number?

 

[gmc2003]

I go for three hours using dust. It all really depends on how strong a smoke profile you want, type of wood used, size of chamber, and ambient temperature.

 

[GatorAGR]

gmc2003 I’ve got hickory pellets in a mailbox mod and a tray. MES 40. Tillamook sharp cheddar, Mild Cheddar and Kraft Pepper Jack.

 

[gmc2003]

My suggestion would be to smoke it for an hour or so. Try a slice of one of the blocks(not the end/first slice) and see where you stand. If you want it stronger go for another hour and repeat. It's easier to add smoke than remove it, and the reason I say not the end slice is because that will have the strongest smoke flavor and not a true indicator of what the rest of the block tastes like.


Chris

 

[gmc2003]

gmc2003 I’ve got hickory pellets in a mailbox mod and a tray. MES 40. Tillamook sharp cheddar, Mild Cheddar and Kraft Pepper Jack.

Hickory is fine. Both my kiddos like their cheese smoked with hickory, and the mailbox mod should keep your smoke cleaner. See above post #11 for more suggestions, and good luck. Remember warmer outside temps will aid in a smokier profile on the cheese.

Chris

 

[GatorAGR]

Hickory is fine. Both my kiddos like their cheese smoked with hickory, and the mailbox mod should keep your smoke cleaner. See above post #11 for more suggestions, and good luck. Remember warmer outside temps will aid in a smokier profile on the cheese.

Chris

That was my next question. It’s 28 degrees outside now. Can it be too cold to smoke cheese?

 

[Torch&Tone]

That was my next question. It’s 28 degrees outside now. Can it be too cold to smoke cheese?

The only real danger is if the cheese starts to freeze. Smoldering pellets will put out a token amount of heat, but I might recommend a remote temperature sensor to keep an eye on the chamber temp, maybe even a blanket for the smoker, if you have one. Meanwhile, high temp isn't an issue until the cheese starts to soften/melt, usually at least 75 or 80F.

I was thinking of cutting mine down a bit before smoking. Also, is 1 hour of smoke the magic number?

Depends on if/how you cut it down. A higher ratio of surface-area-to-volume absorbs more smoke (and takes less resting time after smoking, for what it's worth). For cheeses on which I like a stronger smoke flavor, I will cut the blocks lengthwise into relatively thin slabs and also let them go for closer to 2-3 hours. Other types of cheese might stay whole and only smoke for 45 minutes or so.

 

[JLeonard]

I have the tube and pellets. the weather is right. Just dang it gotta get the time to do it!
I am interested to see how the add on work out for you!

Jim

 

[GatorAGR]

Checked after 3 hours and the cheese looked like it hadn’t taken any smoke. Installed the auber and have it at 50 F. Looks like that helped. I’ll let it go another hour now. Chamber was at 34 so I think that was too cold to take on smoke.

 

[millerbuilds]

Looks great! You are just down the road from me (Little Elm), perfect weather for smoking cheese. Love the different twists you put on the cheese, excited to hear how they all turn out.

- Jason

 

[chopsaw]

Yeah , back to the OP's cheese .
That Fajita one looks interesting . You made the light bulb go off with the spice grinding comment . Got me thinking about the Kinders rub's I have . Most of them are a fine grind . Might work out if not to salty .

 

[philpom]

Getting ready to do my first batch ever today. How big are your blocks of cheese? I was thinking of cutting mine down a bit before smoking. Also, is 1 hour of smoke the magic number?

This time I cut mine down to resemble the form of a stick of butter but bigger. This will make it easy for cracker cuts.

I use hickory wood chips and get plenty of flavor in an hour but the right time depends on you. Someone above mentioned trying it every hour, good idea. I've gone as little as 20 minutes for a hint of smoke before and on this batch I expect it to be pretty potent. I smoked some once for 3 hours and it wasn't bearable even after being in the fridge for a year.

 

[philpom]

Yeah , back to the OP's cheese .
That Fajita one looks interesting . You made the light bulb go off with the spice grinding comment . Got me thinking about the Kinders rub's I have . Most of them are a fine grind . Might work out if not to salty .

What's 4oz of cheese for science? Give 1 or 2 a try and see! I've done garlic and that was nice, I wonder about chili powder. Cheese and a big bowl of red go well together.