Smoked Cheese - The Sequel

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roadkill cafe

Smoking Fanatic
Original poster
Jan 28, 2012
766
40
South Florida
Time to smoke it up again. This time added a couple different ones. The Garlic Pesto Monterey Jack should be interesting. Tasted good without the smoke. Also, a dozen mozzarella sticks but I think we all know what they look like. Giving them about 2 hours of Pitmaster's Choice. Warm day so I added a couple frozen water bottles. Started at 79* inside and dropped to 75* in 30 min.

 
Okay---Steve....you are killing me here!  
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Probably would! I haven't tried any low temp stuff yet. Only been smoking since Memorial Day this year. Have lots to learn and try.

We do love cheese in this house....so I may try it! You got me to do ABT's....and they were a big hit too!Thumbs Up
 
Looks Great Roadkill!!! You will love the peach pellets, they are soooo smoooth on the cheese!
 
I'm In!

Never smoked Swiss Cheese

Does it need to rest for a couple weeks like cheddar or can you eat it right away like mozzarella?
 
Probably would! I haven't tried any low temp stuff yet. Only been smoking since Memorial Day this year. Have lots to learn and try.
We do love cheese in this house....so I may try it! You got me to do ABT's....and they were a big hit too!
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Well, from what I've seen so far, yer doin' real good there Kat. Trust me, the cheese is easier than the turkey you just did. The hardest part is waiting!!! That's why I do some mozz sticks to hold me over but they just seem to vanish. Must be a gremlin (or maybe Roller) in my fridge.
Looks Great Roadkill!!! You will love the peach pellets, they are soooo smoooth on the cheese!
Thank you, Dave. One of these days I'll order some peach and apple. So far all the cheese has been with PMC. Didn't think oak would be too good on it.
Cheese looks good...I have been eating the heck out of mine. I think I have 20lbs left..
Thanks Roller. So, with 20 lbs left, does that mean you've eaten 100 lbs?
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 Question, if I wanted to ship some up north (from S. FL) would I need to put it on dry ice? It's vacuum sealed.
I'm In!

Never smoked Swiss Cheese

Does it need to rest for a couple weeks like cheddar or can you eat it right away like mozzarella?
This is a first for me too. Heck, the mozz sticks are the only ones I've allowed myself to dig into. But, being it's much softer than cheddar I may not wait as long.
I know I have really been eating more than I should..but I can`t stop...somebody Help me !!!!!
No such thing as too much cheese.
Todd I am letting mine rest. 2 months now and have not tasted it yet...
Not sure if I can hold out that long. The only thing that's helping me stay strong is I have it on a lower shelf, in the back. If I can't see it, I won't be tempted. Well, usually.
With 20 lbs left we can all come over and "help you" eat it!
I'm in!!! Dave, you're close enough I can pick you up on the way
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Bring Beer !
No prob!! Lots of it.
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My wife showed me a piece of muenster cheese that I had cut and it was interesting how much the smoke really does for mold preservation. The open end that I had cut a few weeks before had almost an 1/8" ribbon of non moldy cheese around the outer edge where the smoke had penetrated from the outside. Inside of that was solid mold. I should have taken a picture...............tossed it.
 
My wife showed me a piece of muenster cheese that I had cut and it was interesting how much the smoke really does for mold preservation. The open end that I had cut a few weeks before had almost an 1/8" ribbon of non moldy cheese around the outer edge where the smoke had penetrated from the outside. Inside of that was solid mold. I should have taken a picture...............tossed it.
I've heard this.
 
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