1st smoke. Cheddar, Cheddar W/Ground Pepper

Discussion in 'Cheese' started by meat hunter, Jan 14, 2010.

  1. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Last edited: May 26, 2010
  2. I did some sharp cheddar about 3 weeks ago, used a soldering iron in a can to cold smoke.

    Smoked for 1 hr using hickory.
    At first it smelled terrible, bitter nasty smell. Thought it would be crap.
    2 weeks latter, man it tastes great, I think it could even use more smoke taste to it.

    Next time I will try 1.5 hrs or so.
  3. brohnson

    brohnson Smoking Fanatic

  4. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Last edited: May 26, 2010
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Meat Hunter,
    If that tastes even half as good as it looks, it'll be great!

    Do not touch----two weeks!-----OUCH ![​IMG]

  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Fine lookin cheese, That should be real tastey. The hard part is waitin!
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Cheese looks great, let us know how the peppered one works...
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some great looking cheese
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now cheese is one of the things I haven't tried yet but I will soon enough I;m sure. I just have to learn to slow down with the sausage thing first. Thats one thing I have learned is finish one obession then move into the next obession.
  10. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Thats exactly what I thought about mine when I took it out of the smoker. It's been sitting for about two weeks, so gonna cut into some this weekend. I gave it about two hours, was afraid that was too much.
  11. treegje

    treegje Master of the Pit

    Yummmmmy looking' Nice job.[​IMG]
  12. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Whats the highest temp you can smoke chees at????????????/

    Looks good by the way
  13. Cold smoking is generally considered 100 degrees tops but I've never tried it before. Going to try it this weekend I think. Got some bacon going on I'll just segregate part of the grill for cheese.
  14. Great idea on the white cheddar rubbed in dill. I bet that will be yummy. I will be looking for that post. Yummy!

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