Winter Cheese Stash - Check.

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gmc2003

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Sep 15, 2012
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So the other day I unretired an old friend. My 22" WSM. I knew the temps were supposed to be in the 60s so I went to the local grocer and stocked up on some Cabot cheese. I got lucky and it was on sale for $2.30 an 8oz. block. Next up was to wash my cheese grate. It's been hanging on my garage wall for a couple of years. Then I broke out the maze and some apple dust that I also had sitting on a shelf in the garage.

Set the cheese on the grate: I didn't even realize Cabot made a Gouda.
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Since I try to use all white cheese I need a cheat sheet to tell me which block is which.
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and onto the smoker.
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after 3 1/2 to 4 hrs. I'm happy with the looks. Time to let them rest overnight in the fridge.
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The next day which is today. They all get the vacuum treatment. Boy does that fridge smell gooooooood.
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Now I should be all set for my next Mac-n-cheese offering, as well as plenty of snacking.

Thanks for hanging with me and my WSM

Chris
 
Top notch there Chris… WSM is a great way to do cheese! Though all you done looks real tasty… One of my all time favs is horseradish!
 
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Nice job Chris, cheese looks great! It's the nice thing about cooler weather.

Ryan
 
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Top notch there Chris… WSM is a great way to do cheese! Though all you done looks real tasty… One of my all time favs is horseradish!
Thanks Justin. I'm also a big fan of horseradish, but I like the Cabot Hot Habanero even more. Unfortunately I forgot to pick up a couple of blocks - bummer
Nice job Chris, cheese looks great! It's the nice thing about cooler weather.

Ryan
Living up north does have some advantages. Appreciate the kindly words also Ray.

Chris
 
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Lookin good, that will make a nice stock pile. 👍
Thanks J, I haven't tried a slice yet, but I'm thinking these may be my best batch yet.
Perfect color in my opinion Chris . Really nice .
Appreciate it Rich. They took on some good color. Not quite as dark as pic #4 shows, but still a nice smokey color.

Chris
 
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I'm thinking a second round is gonna be needed... Once you taste them they aren't going to last long...

Man they look good...
You're probably right Keith, and I probably will. That and the fact I forgot to buy the Hot Habanero. That stuff is excellent. It seems even hotter after it's smoked.

Appreciate the comment.
Chris
 
Looks great Chris and I'm definitely giving it a try when things cool down!
Any other flavors to look for?
Habanero is a must!

Keith
 
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Getting close to smoking cheese weather here. Yours looks great
Thanks Adam, you guys can't be too far behind us weather wise. I like cold smoking cheese in the mid-60s. I seem to get better results without getting a massive case of the cheese sweats on my grill.
Looks great Chris and I'm definitely giving it a try when things cool down!
Any other flavors to look for?
Habanero is a must!

Keith
Habanero is a must as is the pepper jack(jalapenos are used). I just found out about the Cabot Gouda so I'm not sure how it tastes. I'll let you know. I really like the sharper cheddars, but you have to be careful. If they start sweating their oils out you may not be able to slice them, and you could end up with a bag of cheese crumbles. They're good for snacking, but not much for presentations at parties. I'm also a huge fan of Swiss. So many dishes that it can be used in.


Chris
 
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Thanks Adam, you guys can't be too far behind us weather wise. I like cold smoking cheese in the mid-60s. I seem to get better results without getting a massive case of the cheese sweats on my grill.

We are right with you. Last week we had some 70's. This week is high 50's to mid 60's.
 
Chris, Good looking cheese, I believe the gouda is a new addition to the Cabot lineup. I'm also seeing a Cabot habanero in my local stores that is tasty , not sure if it's new or just new to my local stores?
 
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Nice Chris, I need to fire up the smoker and do some blocks of cheese and also a few blocks of cream cheese with everything bagel seasoning mixed in.
 
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Chris, Good looking cheese, I believe the gouda is a new addition to the Cabot lineup. I'm also seeing a Cabot habanero in my local stores that is tasty , not sure if it's new or just new to my local stores?
Thanks Dave. I think you're right. I'd never seen Cabot Gouda before either until the other day. Habanero on the other hand has been around here for a couple of years.
Nice Chris, I need to fire up the smoker and do some blocks of cheese and also a few blocks of cream cheese with everything bagel seasoning mixed in.
Appreciate it Cliff, I have never smoked cream cheese surprisingly. I just don't eat it often enough I guess. For bagels I use either butter or peanut butter.

Chris
 
Thanks Dave. I think you're right. I'd never seen Cabot Gouda before either until the other day. Habanero on the other hand has been around here for a couple of years.

Appreciate it Cliff, I have never smoked cream cheese surprisingly. I just don't eat it often enough I guess. For bagels I use either butter or peanut butter.

Chris
yeah I can thank Keith 912smoker 912smoker for the cream cheese addiction. I get the cream cheese soft and mix in the everything bagel spice, reform in a block, coat the outside and smoke....mmmmm good!
 
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