First batch of cheese

Discussion in 'Cheese' started by im1986, Nov 26, 2011.

  1. im1986

    im1986 Smoke Blower

    Today has been a day of smoking. Got my smoker last night, seasoned it, and now i am attempting my first batch of cheese. Were smoking up some sharp cheddar, and some pepperjack. 

    [​IMG]

    As soon as the cheese is done, the turkey goes in. 
     
  2. im1986

    im1986 Smoke Blower

    Well here is the cheese, 1.5 hours later. 

    [​IMG]
     
  3. steamaway

    steamaway Smoke Blower

    Looks good, time to cut the cheese!! 
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Now comes the hard part- that 2 week wait while it ripens 
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      It's looking good! Need me to watch it for you for that 2 weeks??

    Mike
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice color! I bet next time you'll smoke more than 2 chunks!
     
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    after my 1st round of cheese, i always  Cut it into 4 oz. blocks before smoking. Seems to me that the smoke penetrates better.
     
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Yup, Waiting Sux!

    TJ
     
  9. im1986

    im1986 Smoke Blower

    Just out of curiosity and learning sake, why does the cheese sit for 2 weeks? I have read too let it sit, so I am, but I'm just wondering what proccess the cheese goes through in that to weeks.
     
  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    It lets the smoke flavor permeate the cheese and mellow out.

    If you taste the cheese when it comes off the smoker it taste like you are licking the inside of a smoker.

      2 weeks is the minimum i age smoked cheese and i have eaten some at 90 days that was even better.
     
  11. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    great lookin cheese though
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    I hate the 2 week wait so I try to keep some smoked in stock all the time.  If you want some instant gratification you can smoke fresh mozzarella and eat it immediately [​IMG]
     
  13. steamaway

    steamaway Smoke Blower


    But I like the taste when I lick the inside of the smoker. But seriously, I'm glad i read that, I plan on doing cheese soon. What are the best kinds of cheese to smoke? 
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    The following seem to be the most popular 

    Cheddar

    Pepper Jack

    Monterey Jack

    Gouda 

    String Cheese

    Swiss

    Mozzarella both fresh in water and bricks

    But I have also seen 

    Parmesan 

    Cotija

    Brie

    Munster  

    And a whole host of other cheeses. Just depends on what you like 
     

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