Smoked cheese what did I do wrong?

Discussion in 'Cheese' started by lemans, Jan 19, 2015.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Last month I smoked 5 lbs of cheddar and Monterey jack . Wrapped it in plastic and a Ip lock bag. Tasted it yesterday.. It tasted like an ash tray!! I used the 5x8 tray with pitmaster choice for 3 hours at like 45 degrees what did I do wrong?
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Did you let it rest in the fridge for a night before wrapping?
     
  3. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    No I didn't let it rest unwrapped. Am I screwed?
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I really can not answer that, as I have only done cheese 3 times. The piece you have leave it unwrapped over night see if it mellows Good Luck
     
  5. timberjet

    timberjet Master of the Pit

    take it out, wipe it with a paper towel, let it rest on a cooling rack on the counter overnight or in the fridge, then pack it up and don't get into it for a few weeks. The longer the better. That is quite a while to smoke cheese for.
     
  6. joopster

    joopster Smoking Fanatic

    I have always let mine rest on the counter overnight with no issues.

    I do not have enough experience to tell you whether that cheese is junk.  I would try as timber suggested to see if you can clear up the ashtray taste.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If your cheese was cold, and condensate formed on it... It should have sat at room temp first, so condensate would not form.... then add the smoke.... with lots of air flow through the smoker.... and warm the smoker so it is above ambient temp....
     
    Last edited: Jan 19, 2015
  8. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So fast forward I week I listened to Dave and joopster and the rest of the friends on this forum. I tasted the cheese this am and it is perfect!!!!
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is good to hear enjoy, it is time to make more.[​IMG]
     
  10. scooter-man

    scooter-man Smoke Blower

    If I understand you correctly - you took the same cheese that tasted like an ashtray, unwrapped it and let it sit for a day, re-wrapped and a week later that same cheese is perfect?

    I did smoked cheese two weeks ago and let it sit for a few hours, then wrapped. Your thread caught my eye.
     
  11. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Yes same cheese great taste
     
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I vac seal w/in a few hours after a cold smoke and all tastes well in 2 weeks ?
     
  13. bear55

    bear55 Master of the Pit

    I rest mine outside smoker and then vac seal for at least a month.  Perfection.
     
  14. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I took half to work. Everyone loved it!!
     
  15. crazymoon

    crazymoon Master of the Pit SMF Premier Member

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