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Discussion in 'Cheese' started by mr t 59874, Jun 11, 2012.
Great information. Thanks.
awesome write up Mr. T! I've been wanting to do this for awhile now and t his answered alot of questions!
One thing..you say to leave it out for weeks at room temp to let the smoke penetrate...the cheese doesn't get hard while you do that? i've seen cheese left out for a hour and it hardens up. Does the aging process make it not go stale?
Thank you. You can leave the hard cheeses at 70 or below to mellow if it is vacuum sealed or preferably waxed. Hard cheeses that are waxed will age much better.
I love smoked cheese, I try and smoke a few pounds every couple of weeks from fall til spring so I have plenty to get me through the warm months. Great tutorial Mr. T.
Edited the original thread by adding the following links.
Understanding Smoke Management
My Cold Smoking Options
ah ok! so this will be a winter time activity for me living in south florida
To alleviate any concerns of aging cheese, the following information has been added to the original thread.
Listeria in cheese made with unpasteurized milk.
Yeah i agree.
I aint never had any cheese go bad. Its like sausage when smoked and dry cured, mold dont like to grow on smoked items.
Tom and Rick...thanks for the updates...will go read those after I play in the garden a while. Should answer some questions that newer folks have!
Thanks guys. Answered some questions for me.
I'm thinking of trying to smoke some cheese for the first time and I have a few questions. What kind of cheese should I attempt first and where would be the best place to get it. Also is the tin can and soldering iron the best method to produce smoke. I have a charbroil offset.
whartless, Welcome to the forum.
Cheddar will be a good start for you and can easily be found in any grocery. It is a good idea to stick with the hard and semi - soft cheeses for a while. Any type of smoke generator can be used. Set the smoke generator in the fire box of your offset and allow the smoke to enter the grill area with the cheese. This will help produce a smoother smoke as some of the smoke residue will be left behind. Keep notes on the type of wood, temperature, time and density of smoke. Keep the internal smoker temperature below 75°.
Any more questions, please ask on the forum or you may PM me.
The following should help also. Have fun and enjoy.
So I can use just an ordinary block of cheddar from the grocery store cheese section?
Shut the Front Door, you got all the tools...Great Post and now I gotta beg for one of those Cheese cutters. Good Grief... it never stops. I knew that coming in , but the toys keep multiplying now .
Gotta do some more for meself , the Kids done scarfed it all down.
Keep up the good smokes,and as always . . .
Absolutely, buy a block and cut it so you have sections the approximate size of a 1/4 lb. of butter.
Awesome! Thanks for your help!
Will, let us know how it turned out along with the details.
Will do. Thanks for the help Tom!
I have found that a 4 oz block is the best size for me to smoke. Reason being is i can eat 4 oz in one sitting. I have done cheese w/ the tin can method and now use a AMNPS. Both will work. Minimum 2 weeks rest after smoking! 4-6 weeks is better. You have to try a bite right out the smoker LOL.
It will taste like you licked the inside of your smoker, but then you will see the reason for aging and it will be a bit easier to do.
The following should help in decreasing the strong smoke taste and resting time after smoking with a AMNPS.