Vac Sealing Non Smoked Cheese

[BGKYSmoker]

Whaaaaat

Non smoked?

Wait for it
Wait for it.

I dont have a chamber sealer anymore so this will work.

 

[BGKYSmoker]

Whiskey marinated cheese.

Yeah that

Top left- crown black x sharp
top middle- Cabernet Swiss
top right-tin cup pep jack

Bottom left- old forester statesman gouda
bottom right-makers mark mild

minimum 3 week marinate.

 

[pc farmer]

Well now that is different

 

[cptnding]

Not sure how I feel about that cheese but I would definitely drink that brine

 

[Fueling Around]

Interesting. The wine cheese mix it in during the renet stage.
I did a quick search on infused cheese.
The top selections are cannabis. You have a batch of that in the background?

 

[Hockeydudde]

I was just joking with my wife I was going to do this with a bottle of scotch I was gifted 5 years ago. It's just undrinkable. I didn't know you could actually do it.
I assume it would make the cheese soggy. Do you dry it after removing the liquid?
Please post up the results when they are done.

 

[chopsaw]

Waiting for the results .
There has to be a use for the leftover " cheesy booze "

 

[BGKYSmoker]

I found this on a German cheese group. They have some impressive results but they use a chamber sealer. This is my first time so we will see.

I'm the only bourbon/whiskey drinker in the family and have lots so this small amounts are no biggie to use.

 

[JIMSMOKES]

I'm in. How did you vac seal it?

 

[chopsaw]

I'm just thinking the liquid will be as good as the cheese .
Use it in some sticks or SS.

 

[LoydB]

Here's Gavin with a how-to on boozy cheese, might be interesting.

 

[BGKYSmoker]

I'm in. How did you vac seal it?

Just made vac pouches and sealed it without pulling a vac.

 

[mr_whipple]

Hmmm. I'm no cheese maker, but I tip a glass or three. That looks interesting.

 

[crazymoon]

Rick, This is very intriguing, can't wait to see your results.

 

[BGKYSmoker]

Today going to get the cheese smoked. Dont know what smoke, hickory, oak, apple or pecan?

On rack to dry up, got each one with a tag and what marinade and flavor of cheese. The cheese did not get soggy.

 

[crazymoon]

Rick, Interesting colors on your cheese.

 

[BGKYSmoker]

Got the cheese smoked up yesterday.
Major cold smoker oh damn mess. The air pump I got with the cold smoker didnt work...ok get ny other one, Ok where is it so I searched all my equipment spots no air pump.

Ok use my back up smoker so I loaded it with apple wood, gave the cheese 2 round at 4 hours each. Had the door cracked open a bit and top vent full open.

Round 1

Resting for an hour.

After round 2. (yeah got warm in there) Dont like the wine/swiss in top right.
others look ok. I may just toss all of them and use a new air pump and start with a new batch.

 

[chopsaw]

Don't toss 'em yet . Smoke looks good to me . The Swiss was dark to start with .

 

[crazymoon]

Rick, They may be quite tastsy after a good rest !

 

[Boris1]

Whiskey marinated cheese.

Yeah that

Top left- crown black x sharp
top middle- Cabernet Swiss
top right-tin cup pep jack

Bottom left- old forester statesman gouda
bottom right-makers mark mild

minimum 3 week marinate.

View attachment 682814

book marked!!! really curious how it tastes