Blue Cheese and String Cheese

mfreel

Smoking Fanatic

Original poster

Sep 4, 2013

479

51

Omaha, Nebraska

• Mar 6, 2014

• #1

Here's my first try at blue cheese.  I forgot about it, so it went about 2 hours along with the string cheese.  Great color on it, though. I used apple in the AMNPS for this round.  Had some more pepper jack to get done for the wife, too.

I'll let you know what happens in a couple weeks

Any good ideas on blue cheese recipes????

Blue Cheese and String Cheese.jpg

• mfreel
• Mar 6, 2014

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Mar 7, 2014

• #2

Caramelized onion and blue cheese pizza is amazing.

 

denappy

Fire Starter

Jul 7, 2013

32

10

Colorado

• Mar 7, 2014

• #3

Never thought of trying to smoke blue cheese, definitely going to try that one!!

 

mfreel

Smoking Fanatic

Original poster

Thread starter

Sep 4, 2013

479

51

Omaha, Nebraska

• Mar 7, 2014

• #4

It got soft.  I don't recommend putting it on the rack.  Either use a plate or the styrofoam pan you see in the pic or one of Todd's mats.

 

mfreel

Smoking Fanatic

Original poster

Thread starter

Sep 4, 2013

479

51

Omaha, Nebraska

• Mar 18, 2014

• #5

Busted open the cheese this weekend.  It's not bad, but not the greatest.  Very mild smoke flavor.  Enough to make you wonder what happened to this cheese.  Probably not something I'd do a lot of, but it was worth trying.

The string cheese didn't turn out like I hoped, either.  For as long as it was in the smoke, it had a very bitter smoke flavor, like it had just come out.  I'm going to let it sit for a while to see if it mellows out a bit.

 

deuce

Meat Mopper

Mar 9, 2012

226

16

Southeast Wisconsin

• Mar 18, 2014

• #6

mfreel said:

 
Busted open the cheese this weekend.  It's not bad, but not the greatest.  Very mild smoke flavor.  Enough to make you wonder what happened to this cheese.  Probably not something I'd do a lot of, but it was worth trying.

The string cheese didn't turn out like I hoped, either.  For as long as it was in the smoke, it had a very bitter smoke flavor, like it had just come out.  I'm going to let it sit for a while to see if it mellows out a bit.

Click to expand...

Give the string cheese a few more weeks and it should be much better. I always try to include some string cheese when I'm smoking cheese, its the only way I like to eat it now. 

 

donr

Smoking Fanatic

Sep 3, 2011

393

29

Akron, Ohio

• Mar 19, 2014

• #7

Cover burgers in Blackening Seasoning, I use salt free, melt blue cheese on top like usual.

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Mar 19, 2014

• #8

Yep the longer it sits the better. 

 

mfreel

Smoking Fanatic

Original poster

Thread starter

Sep 4, 2013

479

51

Omaha, Nebraska

• Mar 19, 2014

• #9

I guess the kids liked them after all.  They ate them all.

 

okiedave

Smoke Blower

Jun 8, 2012

98

12

Norman, OK

• Apr 2, 2014

• #10

I make a fantastic bleu cheese alfredo.  Now you have me thinking about trying it with smoked bleu....