First smoked cheese attempt.

Discussion in 'Messages for All Guests and Members' started by thedad45373, Jun 30, 2011.

  1. Very new to this site even tho I have been lurking for quite a while.

    I'm still having trouble navigating and starting new threads of what I have been doing.

    I will get on over to introduce myself as soon as I get more familiar with everything.  Or I might just jump in and see if I can navigate to introductions of new members.

    I'll try to put together some pictures of what I did today but I have a question.

    Do you let the cheese cure prior to freezing or does it cure okay as it freezes?

    I did 6 different kinds of cheese today.  May have been a little warm out but I think they will turn out fine.

    Colby, Cheddar, Pepper Jack, Swiss, Gouda, and some Mozz sticks for the GrandKids.  If I don't eat them before they get here.

    I have the AMAZE N SMOKE  (6x6) and did the cheese in an old Weber Kettle Grill. (Old, meaning at least 30 yrs.)

    Local store had 1 lb. chunks on sale so that's why I jumped in and tried my hand.   

    I cut the blocks into thirds and arranged them around the grate.   I took the charcoal grate out and set the smoke box on the bottom. That got the cheese up and away from the stream of smoke and allowed the grill to fill with smoke instead of a stream on the cheese in the middle of the grate.     (Am I making any sense?)

    I did take pictures along the way but they will have to wait for me to figure out how to post them.  I saw a tutorial and will have to take a look at that.

    Thanks for allowing me to ramble and I'll hustle on over to introduce myself soon.    Gotta go play Dominoes with my wife and mother-in-law tonight so I probably won't get to it tonight.

    thedad45373   aka Richard Hughes

    Hope I can find a reply for this.........
  2. bakerboy7

    bakerboy7 Smoke Blower

    Hi Richard! Welcome to SMF!

    I haven't smoked cheese yet but someone that has will be along soon. Welcome to the family!
  3. Rich first of all welcome to the addiction.....pop into roll call and introduce yourself to all.

    About the cheese...I have never frozen cheese after smoking I just vac seal it and then straight to the fridge for about 2-3 weeks esp with the hard cheese.

    Hope that helps and I am sure others will be along to offer assistance as well

  4. tjohnson

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

    Hey Rich!


    Freeze it...Why?

    Your cheese won't last long enough to freeze

    You'll soon find out!

    Pics Please?

  5. meateater

    meateater Smoking Guru SMF Premier Member

    I vacuum seal myself and keep in the fridge. I just opened my last cheddar from 2/2010 today and boy is it good. [​IMG]
    Last edited: Jun 30, 2011
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Rich most of us just vacuum seal and place in the refrigerator... You will find that freezing most cheeses will make it crumbly and is not adviseable...  If properly sealed in vacuum bags it will last in the refrigerator until it is used up...
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    All of the above. Although I have frozen cheese with success. It usually is eaten before I get a chance to freeze it. 
  9. tjohnson

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

    There trick is to "Time Your Cheese Smokes' so you always a nice little supply in the fridge

    Every 3 weeks or so, I smoke some cheese, but it depends if friends or neighbors want some, then my supply runs out fast.

  10. Still not  able to get pictures.   Maybe using a MAC  has something to do with it....????  I haven't given up.   Have patience with me.  I do want to show what I did.
  11. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]  aboard.  I vacuum seal my cheese but after the "ripe" date, it never lasts long enough to freeze.  Between the fresh smoked salmon, cheese and some ritz crackers- cheese disappears faster than I can tell you about.  Harder the cheese the longer the maturing date, with the exception of Mozz, as it can be eaten still warm from the smoker..

  12. meateater

    meateater Smoking Guru SMF Premier Member

    Last edited: Jul 1, 2011
  13. Thanks, meateater.  Don't know how you got it - it didn't work for me.  I tried the WIKI.   After things settle around here I'll try another.  I smoked two pork loins, (I know it didn't happen if there are no pictures.) so will try to get them up as well.     They turned out pretty good if I do say so myself.

    I must be completely computer illiterate.  I didn't think I was but this picture thing has me stumped.

    Hope everyone has a smokin good 4th.

  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Richard! Back at you!

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