First smoked cheeses

Discussion in 'Cheese' started by mr dirt, Sep 19, 2013.

  1. First Smoked Cheese
         Having always smoked with a hot smoker there have always been smoked items that were a bit of a mystery to me.  How the heck do they smoke cheese?  I had heard of cold smoking but never really gave it much though as to how or much into doing.  After having a nice chat with Mr. T, I felt like cold smoking was much simpler and easy to attempt than I had previously though.  Cold smoking has opened new doors for me and the smoker has been going strong everyday since the arrival of my AMZPS.

         Since I don't have a refrigerated cold smoker the warmer ambient temperatures in this area have been well above what I would have preferred for cheese smoking, so the wait has been on for cooler temps.  This week was the ticket.  Temps have steadily dropped from high to middle 60's to middle to low 50's a night.  Now I could smoke in my target range of <68 F to +60 F.  I would have liked things to be even cooler, but in this case I had to let mother nature handle that part.

    My selection of cheeses included:

    Tillamook - Med. Cheddar

    Tillamook - Pepper Jack

    Tillamook - Med. Vintage White Cheddar

    Tillamook - Extra Sharp Vintage White

         These will be a gift for my brother and his fiancee at their wedding.  I introduced my brother to hot smoking several years ago.  I'm sure he'll be impressed with the cheese.  Tillamook is always a top selection for those of use who live in the Northwest.  They have nothing but the finest quality products offered.  So far in this project this is the first round of cheeses.

         The cheese was smoked in my Char-Griller SFB combined with an AMZPS filled with 1 row of AMZ hickory pellets.  After about an hour or so I didn't feel that the smoke density was great enough so I added another row.  I was near the smoker anyhow, but having a Maverick wireless thermo was really handy.  The cooler ambient temperatures allowed the smoker to maintain between 63 F and 66 F for the bulk of the smoking.  This seemed to work very well as the texture of the cheese did not change.  Here are the results after 3 hours in the SBF.
    As you can see these are resting so their temperature can normalize before vacuum packaging.  This should also help any excess moisture on the surface dry.
    Sampler pack for myself
    Pepper Jack

    Vintage Med. White Cheddar
    Vintage Extra Sharp White Cheddar
    Last edited: Sep 19, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks like you got smoke on that cheese!  Its so good and its hard to wait and let things mellow.  Remember the longer you wait to taste test....the better it will be.

    If you can get some Dublinger Irish some of that too.  It's a White Sharp cheddar and is the Bomb!

  3. Oh that looks good and you are going to be one happy cheese eater!
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looks really good George,  It appears that our chat over lunch paid off. As you, I prefer the Tillamook cheeses also. We are having guest for elk burgers this evening.  Will be serving along side the burgers some 4 year old smoked Pepper Jack.

    With the cooler weather approaching, we will all be doing more cheeses. Maybe the next time I'm down you can show me your setup.

  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Looks good from here.
  6. Elk burgers sound yummy.  Tom, I would be glad to show you my setup, though I might have built a new vertical smoker by then....who knows though I get very busy at times.
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Yes you are correct, cold smoking will present a whole new world of smoking.  As you already have a AMNPS, the next time I come down I will bring a Smoke Daddy and a Smoking Gun and demonstrate the advantages of each.  You may want to incorporate the Smoke Daddy into your vertical.  You should be able to get plenty of ideas and help here on the forum with your build.

  8. hagisan

    hagisan Meat Mopper

    Nice looking cheese!
    I concur.
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks very good, well done
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks really good, nice job. Now try your hand at smoked butter to put on that a baked spud with some smoked pepper jack shredded   [​IMG]      oh ya.
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Very good idea driedstick, hard to beat and saves from smoking the whole spud..  The next time I see George, I will demonstrate to him how to make smoked butter from scratch.

    Smoked Butter - From Scratch Q/view - Updated 9/03/2013

  12. sqwib

    sqwib Smoking Guru OTBS Member

    Very Nice!
  13. [​IMG]  I have way too many hobbies.....

    Tom, I would really like to the see that smoke gun in action....if I don't already have one by then [​IMG]
  14. Yes, the waiting game....I will need to start another batch very soon.

Share This Page