How big..

Discussion in 'Cheese' started by inkjunkie, Dec 15, 2014.

  1. inkjunkie

    inkjunkie Master of the Pit

    Once I get the "mailbox mod" done to our MES I plan on reading up some more on cold smoking some cheese. We grate our own cheese, how big of a piece can be efficiently smoked? Pretty much all of the pictures I have seen are of smaller pieces. Thanks in advance for any help provided...
  2. donr

    donr Smoking Fanatic

    I cut it to about the size of a Town House cracker, because that's how I eat it.

    Scientific guess below.

    The thicker the piece, the longer it would need smoked, maybe in multiple sessions with some resting in between.  It would also need to mellow longer to allow the smoke to penetrate throughout the block.

    How big of a block do you want to hold while grating?
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I would smoke the grated cheese.  The time in the smoke will depend on the color and density of your smoke.  Start with short smokes, just a few minutes and adjust from there.

  4. mfreel

    mfreel Smoking Fanatic

    IMHO, it has to do with the thickness of the cheese, how long you smoke it, and how long you keep it.

    My cheeses are generally about 1.5" to 2" thick.  Lately, everything has been going about 2.5 hours using alder pellets.  I vacuum seal for a MINIMUM of 2 weeks.  

    If you had thicker cheese, I would bump up the smoke time a little, maybe .5 to 1 hour.  If you're talking about something that's closer to 6" thick, I think you'd be looking at around 3 to 4 hours. 

    The cheese needs time to let the smoke permeate.  

    It's been my experience that the longer I wait, the sharper the cheese gets.  I have some that's about a year old that's my favorite.  Started off as regular cheddar and now it has a great, mild sharpness.

    Clear as mud?
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I typically get the 2# blocks at the store and the cut them into 5 smaller blocks that average 3"x2"x1.5" as shown here.


    It sure wouldn't take very long to smoke grated cheese. I'd be concerned in overdoing it with the smoke.

    Sent from my iPhone using Tapatalk
  6. inkjunkie

    inkjunkie Master of the Pit

    Very much so, thanks for the
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Nice color on your cheese cmaya.  Your quote is correct, the reason I suggested starting out with short smokes.

    injunkie,  try to smoke to a desired color rather than time regardless of thickness as too much smoke will make the outer edges much stronger than the center, even over time.  Adjust the thickness to your procedure and liking, you can then adjust the color from there.  In time using your equipment and monitoring the color and taste, you will have an idea as to how much time is needed for your liking.

    inkjunkie likes this.
  8. I had read somewhere on here that something close in size to a stick of butter. I have no complaints with that, other than it doesn't last long.
  9. inkjunkie

    inkjunkie Master of the Pit

    Desired color....time to start experimenting...Thanks for the advice...
  10. dingo007

    dingo007 Smoking Fanatic


    I do the experience has been that 2-3hrs works for me.....I did one batch for 6hrs and felt it was to smokey.


Share This Page