Greek cheese

Discussion in 'Cheese' started by moikel, Feb 16, 2012.

  1. moikel

    moikel Master of the Pit OTBS Member

    Has anybody tried smoking the semi hard ripened cheese from Greece.Kasseri or Kefalotirri .Relatively cheap 2 suburbs over from me,sheeps milk or mix of sheep & goat(I think).I do like a lot of those sheeps milk cheese's Italian,French & Greek,local stuff pretty impressive as well. Any thoughts?
  2. ak1

    ak1 Master of the Pit OTBS Member

    I haven't tried it yet. It's quite difficult to find in my area.
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    I got one in the fridge a goat cheese with herbs that i smoked last week  it will cam out next week i will let you know how is the taste

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No reason it shouldn't work!...JJ
  5. I'm a cheese lover and I certainly would give it a try!
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    From the looks of Ahrons it should be quite tasty
  7. moikel

    moikel Master of the Pit OTBS Member

    Everything of Ahrons looks tasty! His cooking is also eclectic ,some middle eastern,Portuguese(piri piri) influences some old school Europe.The same approach as me on some stuff,I have major cellar envy.

    Greek cheese is a definite,as soon as I  finish chilli project.
  8. moikel

    moikel Master of the Pit OTBS Member

    Not greek found a whole bunch of sheeps milk cheese  at my local IGA.Lot of it Sardinian but aged & not cheap.So I went with these until I  can get to Greek deli. Another thunderstorm rolling in as a type.hail warning etc heavy rain ,flash flooding. Also have family of kookaburras making a racket,pretty good sign that its going to rain .So Im not heading out into traffic friday pm peak hour.[​IMG]Sold as ricotta pecorino toscana & *greco .Made in Italy sheeps milk should take smoke pretty well.Its fairly moist not to sharp.Will try & put some Greek cheese next to it when it hits smoker.Will also put our local product in the mix if I  can find it.
  9. moikel

    moikel Master of the Pit OTBS Member

    I love all your work so expect cheese to be no different.Im going with sheeps milk cheese I  find a lot of the goat cheese available here a bit to "goaty". I spent a lot of my holiday in France in cheese shops,love that really ripe smelly stuff .Wife not a fan, but whats the point of paying for a holiday house if you cant put a bunch of local cheese in it.
  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    looks dang good! enough said !!!![​IMG]
  11. moikel

    moikel Master of the Pit OTBS Member

    Topped off selection with a kefalograviera (greek sheep) ,a kashkaval Bulgarian sheeps milk & an Italian that  sheeps milk I couldnt get the whole label ,Bel Paese??.Gone in at ambient temp here,maybe 25c AMZPS loaded up with apple& hickory.Cut them into  convenient sizes.All a little salty,fairly moist so hoping smoke sticks.[​IMG][​IMG]
  12. sprky

    sprky Master of the Pit OTBS Member

    I'll bet it will be great. I have smoked cream cheese so why not sheep or goat cheese any cheese is good to smoke. 
  13. moikel

    moikel Master of the Pit OTBS Member

    Got my fingers crossed, sheeps milk a little less cholesterol (I think).Might even be good for me.[​IMG]
  14. moikel

    moikel Master of the Pit OTBS Member

    OK  out of smoker had them in for one row of AMZPS.Liked the colour so pulled it.Also lost shape & form on the Bulgarian cheese.MES got to hot 37c was busy painting inside didnt notice.Rush to add ice into water tray ,left door open got it down.Harder cheese fine looks pretty good. Bulgarian will get worked into a salad somewhere,looks like the Blob from B grade 60s movie.[​IMG]The harder ones have a real future,they have a sweetness about them,hard to describe but different taste to goat cheese entirely.[​IMG]
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    Moikel it looks great now start the hard work to wait 2 to 3 weeks before you can eat the cheese .

    thanks for the complements like you i embraces  the local neighbors and there food .

    my wife and i love traveling and we eat only local food where ever we are and we try to get in to the kitchen of the locals and learn from them.
  16. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    What type of wood did you use to smoke it with ?????
  17. moikel

    moikel Master of the Pit OTBS Member

    Hickory & apple mixed.Only used 1 fat row in AMZPS. About 3 hours.
  18. moikel

    moikel Master of the Pit OTBS Member

    All my travel I head the same way,produce markets,butchers etc. Little family restaurants. Livestock sales then follow the farmers to the local eating place. Drink the local beer & wine,still confused by people drinking Corona in Bucharest when the local beer was so good. It had a bear on the label.

Share This Page