Smoked Cheese - The Sequel

Discussion in 'Cheese' started by roadkill cafe, Nov 29, 2012.

  1. roadkill cafe

    roadkill cafe Smoking Fanatic

    Time to smoke it up again. This time added a couple different ones. The Garlic Pesto Monterey Jack should be interesting. Tasted good without the smoke. Also, a dozen mozzarella sticks but I think we all know what they look like. Giving them about 2 hours of Pitmaster's Choice. Warm day so I added a couple frozen water bottles. Started at 79* inside and dropped to 75* in 30 min.

     
  2. roadkill cafe

    roadkill cafe Smoking Fanatic

    All finished smoking, packaged and cleaned up. Total time in smoke was 2 hours 15 minutes. AMNPS burned purrrfect TBS the whole time and only 1/2 of a row used. Highest temp was 81* even with 2 quart size frozen bottles of water inside and pretty windy. Now for MORE waiting. Gotta order some peach pellets from Todd. Really want to try them on the next batch.


     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Okay---Steve....you are killing me here!  [​IMG]
     
  4. roadkill cafe

    roadkill cafe Smoking Fanatic

    I'm sure Big Poppa would love it if you fed him some cheese. [​IMG]
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Probably would! I haven't tried any low temp stuff yet. Only been smoking since Memorial Day this year. Have lots to learn and try.

    We do love cheese in this house....so I may try it! You got me to do ABT's....and they were a big hit too!Thumbs Up
     
  6. s2k9k

    s2k9k AMNPS Test Group

    Looks Great Roadkill!!! You will love the peach pellets, they are soooo smoooth on the cheese!
     
  7. roller

    roller Smoking Guru SMF Premier Member

    Cheese looks good...I have been eating the heck out of mine. I think I have 20lbs left..
     
  8. s2k9k

    s2k9k AMNPS Test Group

    That's all??? You better get busy!!!
     
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I'm In!

    Never smoked Swiss Cheese

    Does it need to rest for a couple weeks like cheddar or can you eat it right away like mozzarella?
     
  10. roller

    roller Smoking Guru SMF Premier Member

    I know I have really been eating more than I should..but I can`t stop...somebody Help me !!!!!
     
  11. roller

    roller Smoking Guru SMF Premier Member

    Todd I am letting mine rest. 2 months now and have not tasted it yet...
     
  12. s2k9k

    s2k9k AMNPS Test Group

    With 20 lbs left we can all come over and "help you" eat it!
     
  13. roller

    roller Smoking Guru SMF Premier Member

    Bring Beer !
     
  14. roadkill cafe

    roadkill cafe Smoking Fanatic

    Well, from what I've seen so far, yer doin' real good there Kat. Trust me, the cheese is easier than the turkey you just did. The hardest part is waiting!!! That's why I do some mozz sticks to hold me over but they just seem to vanish. Must be a gremlin (or maybe Roller) in my fridge.
    Thank you, Dave. One of these days I'll order some peach and apple. So far all the cheese has been with PMC. Didn't think oak would be too good on it.
    Thanks Roller. So, with 20 lbs left, does that mean you've eaten 100 lbs? [​IMG]  Question, if I wanted to ship some up north (from S. FL) would I need to put it on dry ice? It's vacuum sealed.
    This is a first for me too. Heck, the mozz sticks are the only ones I've allowed myself to dig into. But, being it's much softer than cheddar I may not wait as long.
    No such thing as too much cheese.
    Not sure if I can hold out that long. The only thing that's helping me stay strong is I have it on a lower shelf, in the back. If I can't see it, I won't be tempted. Well, usually.
    I'm in!!! Dave, you're close enough I can pick you up on the way [​IMG]
    No prob!! Lots of it. [​IMG]
     
  15. roller

    roller Smoking Guru SMF Premier Member

    I feel like I have eaten 100lbs of it...lol
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    My wife showed me a piece of muenster cheese that I had cut and it was interesting how much the smoke really does for mold preservation. The open end that I had cut a few weeks before had almost an 1/8" ribbon of non moldy cheese around the outer edge where the smoke had penetrated from the outside. Inside of that was solid mold. I should have taken a picture...............tossed it.
     
  17. Nice job and smoked Swiss is outstanding on Reubens!!!! I did some Jarlsberg too and it was great just on a cracker.
     
  18. roadkill cafe

    roadkill cafe Smoking Fanatic

    I've heard this.
     
  19. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Looks great... Still have a week to try my first run....
     
  20. roadkill cafe

    roadkill cafe Smoking Fanatic

    Thank you jarjar. Let us know how you like it, what you might do differently, etc.
     

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