First Cheese.

Discussion in 'Cheese' started by puddy, Mar 17, 2012.

  1. puddy

    puddy Smoke Blower

    Well I got my AMZNPS in the mail the other day and guess what? I'm smoking some cheese. I have Sharp Cheddar, Mild Cheddar, Colby, Colbyjack, Pepper Jack, Fresh Mozz, and String Cheese. I threw a foil boat of Kosher Salt where I had room as well. For my wood I'm using Hickory, Maple, and Cherry. She is making TBS right now. I didn't take pre smoke pictures because well, who hasn't seen cheese before. 
     
  2. venture

    venture Smoking Guru OTBS Member

    Good luck on the cheese!

    Thanks for reminding me?  I have a few pounds in the fridge.  We are getting cool and rainy weather here right now.  I was supposed to be smoking cheese tonight, but we still have a couple of days for cool weather so no ice will be needed.

    Show us some pics when you are done!

    Good luck and good smoking.
     
  3. tyotrain

    tyotrain Master of the Pit

    Man I love smoked cheese. Can't wait to see some pics


    Have fun and Happy smoking
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    X 2 on that !
     
  5. puddy

    puddy Smoke Blower

    Alright here is the CView I think I captured enough to get you all to full drool.

    [​IMG]

    Here is the Fresh Mozzarella and String Cheese, This was only in for an hour and a half.

    [​IMG]

    All Packed up.

    [​IMG]

    Here is the Provelone.

    [​IMG]

    Packed up

    [​IMG]

    Here is the PepperJack as you can see the one on the right got a little Cajun no biggie.

    [​IMG]

    The Mild Cheddar.

    [​IMG]

    All packed up

    [​IMG]

    Sharp Cheddar.

    [​IMG]

    Packed up

    [​IMG]

    Colby

    [​IMG]

    Colby Jack

    [​IMG]

    The two united as one

    [​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that stuff looks awesome to me.
     
  7. venture

    venture Smoking Guru OTBS Member

    Now for the wait!

    Let me know what you think about the sharp cheddar?

    I have found that when smoked I can handle a medium cheddar, when for fresh I much prefer the sharpest cheddar I can afford.

    Good luck and good smoking.
     
  8. puddy

    puddy Smoke Blower

    Ah yes the wait, on the plus side I will be in IL all week next week so I wont be tempted to try it. I had some of the string cheese today and that was pretty good, well see about after a week.
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    You know you don't have to wait on the fresh mozzarella - in fact it is best once it is cool on the day of the smoke. I always use it within a few days of smoking as it starts to go down hill a bit after that. 
     
  10. puddy

    puddy Smoke Blower

    Scar Ill keep that in mind, thanks.
     
  11. ak1

    ak1 Master of the Pit OTBS Member

    Is that salt in the first pic?
     
  12. Question about the salt ???  I haven't heard of that before - What is smoked salt used for and what does smoking do to the salt ?
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Smoked salt can be used like regular salt - it just adds another level of flavor. The salt absorbs a light smokey flavor.  
     
  14. puddy

    puddy Smoke Blower

    AK1 yes that is salt in the first pic. I had some free space so I decided to throw some Kosher Salt in the mix.
     
  15. puddy

    puddy Smoke Blower

    The Pepper Jack is delicious, and mild cheddar is going into some Brat Casserole.
     

Share This Page