Winter Cheese Stash - Check.

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yeah I can thank Keith @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!
Boy that does sound good. I'll have to give it a whirl on the next go round. My wife likes cream cheese.

Thanks
Chris
 
Nice haul of cheese!! The 8oz chunks I typically cut down the middle like 2 sticks of butter. I'm still waiting for the temps to come down to do my first order of 11lbs. I like your local offerings from Cabot, I can only find Cabot at Wally world, but very limited varieties.
 
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Nice haul of cheese!! The 8oz chunks I typically cut down the middle like 2 sticks of butter. I'm still waiting for the temps to come down to do my first order of 11lbs. I like your local offerings from Cabot, I can only find Cabot at Wally world, but very limited varieties.
Thanks SG, anything larger than 8oz I'll cut down. Cabot is a VT company so they're products are sold pretty in pretty much any store that sells dairy here.

Chris
 
I opened up a block of the Vt white cheddar I smoked to use in my fried spaghetti. I had to try a slice myself and boy oh boy is it good. Gave a slice to the wife and she loved it. I also tried the fried spaghetti with the smoked cheddar and man it took it to a whole new level. Now I have to decide if I want to sacrifice a block to give to my neighbor. It's going to be a tough call.

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Chris
 
I opened up a block of the Vt white cheddar I smoked to use in my fried spaghetti. I had to try a slice myself and boy oh boy is it good. Gave a slice to the wife and she loved it. I also tried the fried spaghetti with the smoked cheddar and man it took it to a whole new level. Now I have to decide if I want to sacrifice a block to give to my neighbor. It's going to be a tough call.

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Chris
WTH is fried spaghetti?
 
WTH is fried spaghetti?
Ha, it's one of those dishes that I came up with during my bachelor days. That I refuse to give up. Basically you melt butter in a warm frying pan. Once the butter is melted add garlic, black pepper and some leftover spaghetti. Stir until the butter and garlic are covering the noodles. Then once it's coated you add some cheddar cheese and keep on stirring until the cheese is melted and distributed throughout the spaghetti noodles. Tomato sauce is optional. I only use it when the noodles are mixed in from the night before. Other additions to add while melting the butter are leftover meatballs cut in half, sausage slices, or both. I used to get tired of eating the same spaghetti dish 5 nights in a row.

Chris
 
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Ha, it's one of those dishes that I came up with during my bachelor days. That I refuse to give up. Basically you melt butter in a warm frying pan. Once the butter is melted add garlic, black pepper and some leftover spaghetti. Stir until the butter and garlic are covering the noodles. Then once it's coated you add some cheddar cheese and keep on stirring until the cheese is melted and distributed throughout the spaghetti noodles. Tomato sauce is optional. I only use it when the noodles are mixed in from the night before. Other additions to add while melting the butter are leftover meatballs cut in half, sausage slices, or both. I used to get tired of eating the same spaghetti dish 5 nights in a row.

Chris
Growing up my mother would makes us noodles and eggs with the left overs or like you did, add butter then breadcrumbs to the left over pasta in a pan
 
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Growing up my mother would makes us noodles and eggs with the left overs or like you did, add butter then breadcrumbs to the left over pasta in a pan
I never thought of breadcrumbs. On the list for my next batch.

Thanks
Chris
 
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Ha, it's one of those dishes that I came up with during my bachelor days.

Chris
Chris
Lmao
My bachelor and broke days right after getting out of school. spaghetti and a jug of milk to last an entire week.
Still love it and still making it.
Thought I was the only one
Mike
 
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Have also done fried spaghetti for many many yrs.
I do have to get on the stick and start smoking my cheese. Is a great Xmas gift and requested all the time. So easy to do .
 
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Looks great! Wanting to do some when it gets a little cooler here.

Curious about the first rest in the fridge overnight? Did you wrap them up a bit or open-air in the fridge?
 
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Chris
Lmao
My bachelor and broke days right after getting out of school. spaghetti and a jug of milk to last an entire week.
Still love it and still making it.
Thought I was the only one
Mike
LOL thanks Mike, some things just stay with us.
Have also done fried spaghetti for many many yrs.
I do have to get on the stick and start smoking my cheese. Is a great Xmas gift and requested all the time. So easy to do .
Appreciate it Wade. Smoked cheese does make a good gift.

Chris
 
Looks great! Wanting to do some when it gets a little cooler here.

Curious about the first rest in the fridge overnight? Did you wrap them up a bit or open-air in the fridge?
Thanks Eddie, I place them on a cooling rack and gently place a piece of plastic wrap over the top of the cheese. The plastic wrap is loose, and is just there to protect the cheese in case something drips on it. It's not wrapped tightly.
The first time I smoked some cheese, despite resting it in sealed ziplock bags, I unintentionally discovered smoked lettuce - which I strongly do not recommend - and then promptly got myself a dedicated mini-fridge for all such future projects.
Appreciate it T&T yuk your right smoked lettuce doesn't sound too appetizing. Fortunately for us we don't have much in the way of exposed veggies or other items sitting in the fridge.
 
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Great looking cheese.

I just happened to have bought five pounds of cabbot last weekend and was planning on cold smoking for turkey day visitors. I have never done it before and had a cpl questions.

I like a light smoke flavor so how long to smoke? I will run the fan in my yoder with a tube of apple pellets.

Other question is after vac sealing do you let it age in the fridge or if put in freezer will the smoke still mellow.
 
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I like a light smoke flavor so how long to smoke? I will run the fan in my yoder with a tube of apple pellets.
I don't have a fan on my WSM so I'm not sure how that will affect the process. I use apple dust instead of pellets. Dust gives me a cleaner smoke. With dust I went about 3 - 4 hours on this one. I'm not into the heavy smoke flavor either.

Other question is after vac sealing do you let it age in the fridge or if put in freezer will the smoke still mellow.
In the fridge. If you freeze cheese it will change its consistency. I've smoked cheese and let it sit in my fridge for over a year without issues, and yes the cheese will mellow out with age.

Chris
 
after vac sealing do you let it age in the fridge or if put in freezer will the smoke still mellow.
Freezing cheese (or most any dairy) is generally a bad idea. You can do it, but the ice crystals wreck the texture and the moisture level once it thaws.

As to timing, there are a heap of important variables (cheese type, cheese shape, pellets used, etc., etc.) and I don't know any reliable way to test it without letting it rest. Absolutely forced to speculate *wildly*... I might try about 1/3 to 1/2 of a tube (assuming a 12" tube)? I, myself, like a heavier smoke and, after halving the bigger pieces for more surface area, generally go for a full tube's worth, depending on cheese type.
 
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