Last cheese of the season

Discussion in 'Cheese' started by atomicsmoke, Apr 26, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    When life gives you ...cold days in spring, you make smoked cheese.

    An 8.5lb batch of Jarlsberg, emmental, Gruyere, Havarti, cheddar and another one that I only eat smoked.


    In the smoker with cherry wood smoke

    Final product

    Thank you for checking this out.
     
    Last edited: Apr 26, 2014
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great !![​IMG]

    How many Hours?

    Got a lot of color there!!

    Bear
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    8-9 hours. Split in two evenings.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    8-9 hours holy Cheesus that's a lot of smoke!
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I know...that's how we like it.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    That sounds good----Long time with light smoke!!

    Much better than short time with too heavy smoke!!

    Bear
     
  7. I am going to have to try a long cheese smoke with only one side of the AMNS light when cold weather rolls around again. Cheese smoking season is getting close to an end here in Husker land. I might try one more cheese smoke early in the morning when it is still chilly this month.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Duff !!

    You can always take a jug 3/4 full of water, and freeze it. Then put that in the smoker between the cheese & the AMNS or AMNPS:


    Bear
     
  9. As far as time in the cold smoke process, which I've never done before, I'm seeing smoke times from two or three hours all the way up to nine!!!!    Is there an average where you can't go too far wrong?

    How about a soft cheese like a brie?    Or isn't that a good style to try?    And one final question:   Am I going to have better results with, say, a sixty-day aged cheddar versus a four-year cheddar, or doesn't it make too much difference?     Thanks, guys.
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I believe it comes down to personal taste. We like them smokier. Start with little smoke. Adjust on the second batch.

    I wouldn't smoke expensive cheeses. Some have fine flavours you would miss when blended with smoke flavour.
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I've done brie (inexpensive ones). Came out nice. If you don't eat the rind you have to shave it off before smoking - smoke won't penetrate. Which makes the handling a bit difficult depending on how creamy the brie is.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Below is the only Cheese Smoke I did that I did a Step by Step of. It's from 2010, before I was very good at Step by Steps.

    First Cheese Smoke:

    http://www.smokingmeatforums.com/t/92619/my-first-cheese-cold-smoked-qview

    Bear
     

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