Smoked cheese color

Discussion in 'Cheese' started by tsulcoski, Apr 12, 2009.

  1. tsulcoski

    tsulcoski Smoke Blower

    I've smoked 5 or six blocks of cheese on speerate occasions and the smoke flavor is good, but I can't seem to get the deep smoke color. Any ideas out there?
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I never get much color either. I think it has to do with the cheese itself.
    Maybe age, dryness or just type of cheese.
    I was going to air dry some the next time I did it and see if that aided in color.
     
  3. I use blocks of cheddar and lots of apple wood smoke and I get a nice yellowish brown color, and taste great too. I leave it in for 1-2 Hrs at a temp below 100deg. as low as I can get.
     
  4. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I pull mine by color but it never gets real dark because that (for me) is too much smoke[​IMG]
     
  5. geek with fire

    geek with fire Master of the Pit OTBS Member

    Try using cherry wood. You will get a red tint to the cheese which may be darker than what you are getting now.
     
  6. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    i think part of it is also that the "companies" brush on some coloring to make it look more smoked -
     
  7. I always cold smoke my cheese between 1-2, generaly 1, hours and never do get the smoked look you get from the grocery store smoked cheese. Most of the smoked cheese at the grocery store is not smoked at all but sprayed with a liquid smoke concoction.
     

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