COLD Smoking Cheese on the Smokin-It#3

Discussion in 'Cheese' started by dert, Jan 5, 2014.

  1. dert

    dert Master of the Pit

    So it begins...started out at -6*F, ended at -16.6*F... cold here in MN!

    Blue, Munster, sharp cheddar, Gouda, havarti, mozz...

    On applewood with the diffuser...

    Last edited: Jan 5, 2014
  2. dert

    dert Master of the Pit

    Last edited: Jan 5, 2014
  3. dert

    dert Master of the Pit

  4. dert

    dert Master of the Pit

    Finished with a load of cherrywood. Kept below 90*F the whole time...

    [email protected] -16*F

    Last edited: Jan 5, 2014
  5. jdne5b

    jdne5b Fire Starter

    Looks great! How long can you keep it in the ziplock?
  6. dert

    dert Master of the Pit

    Did some shrooms too...

  7. dert

    dert Master of the Pit

    Just for tonight, I'll vac pack tomorrow...
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great - good Idea on the shrooms also I will have to give them a try. - Looks like you got some nice color on the cheese.

    A full smoker is a happy smoker
  9. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Looks great! I love the color. How is the cheese?
  10. I just love seeing the smoked cheese threads! (I've never smoked cheese but these look so very fun)! Great job!!! Cheers and happy weekend!!!!!!! - Leah
  11. Wow!!! Well done!!! When I've done cold smoked blue I always leave it vacuum sealed for at least 1 month before opening, and the soft cheeses like Brie and havarti for at least 2 weeks. The hard cheeses were also at least 2 weeks before opening to let the smoke mellow in the cheese!

    Once again, amazing job!!!
  12. dert

    dert Master of the Pit

    Well, a week later I'll be vac packing them...

    More to come!
  13. dert

    dert Master of the Pit

    Finally had time to package...

  14. So fantastic! Say Cheese!!!!!!!!!!!! Beautiful! Cheers! - Leah
  15. That's some cold weather for sure!  And the cheese looks great.

    Can you please elaborate on the diffuser you used?  I smoked some cheese before Xmas in my Smokin It #2 when the weather was around 10*F here and even at the lowest setting, the cheese at bottom of smoker near heating element started to melt.


  16. dert

    dert Master of the Pit

    Used the cold smoking plate from smokin-it...
  17. dert

    dert Master of the Pit

    Opened the first pack last weekend. The cheddar was excellent. The Gouda good, and the rest less impressive...all ok though.

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