Smokin Cheese w/Q

Discussion in 'Cheese' started by ameskimo1, Nov 8, 2014.

  1. As a flip flops, shorts wearing, summery kind of guy there are not too many reasons I look forward to fall/winter. Smoked cheese falls into one of those few reason.

    Some of these I had to cut and some of them were cut at the store. No worries, the taste knows nothing of straight lines.The AMAZN Smoker doesn't care either

    Last week, about 4 hrs on bourbon barrel & peach. Ex sharp cheddar, provolone, swiss and a couple of raw milk something or others.



    Today, sharp cheddar, colby, and a Kraft Cracker Barrel 3 pack from Sams. Over bourbon barrel and cherry.


     
  2. It should be good. You can tell it is getting colder as the cheese is starting to smoke,

    Happy smoken.

    David
     
  3. Thank you David, just cracked open an Extra Sharp from last week so a customer could get an idea on the taste. Was good and he loved it although it had a lighter smoke taste than I expected. My first time using the bourbon barrel and peach is mild anyway. Will see what the result is from this weeks bourbon barrel and cherry. 
     
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looking good.  Looks like you have it down.

    PS. Love the chicken.

    T
     
  5. Lol, you almost got me on that one....we do have good chicken

    Thanks on the cheese! I'm kinda of liking this whole cheese thing, it couldn't be much easier.
     
  6. smokednarwhal

    smokednarwhal Meat Mopper

    That looks great. I've never smoked cheese, but I would like to one of these days.
     
  7. Smoked, its about the easiest thing I've done in the smoker, providing I wasn't trying it warm weather. 

    We cracked open a piece of the Bourbon Barrel & Peach Cheddar for early sampling. That is a winner! A friend who doesn't like smoked cheese wanted some for her husband, as soon as she sampled it she said this combination has won her over
     
  8. tjohnson

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

    Smoked Cheese Time!
     
  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  10. smokednarwhal

    smokednarwhal Meat Mopper

    Thank you Mr. T, that is a great tutorial.
     
  11. T, have read your tutorial and of course a few other threads just to mix things up, two questions I've not come to a conclusion on - I've been letting the cheese rest on the counter for a few hours then wrapping VERY lightly and putting in the fridge overnight. Next day I like to get it out for an hour or so then start vacuum packing. How long should the cheese sit out after a smoke, and, how long should one wait to vacuum pack it?

    Thank you!

    Eric
     
  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Eric, By letting the cheese rest on the counter any moisture that may have accumulated during the smoking process is evaporated.  Once that is done you may wrap or wax.  Do not wipe the moisture off as you would then be removing what you just spent time putting on.

    Tom
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great I just bought some more cheese this weekend to,,,, 

    A full smoker is a happy smoker

    DS
     
     
  14. Tom - thank you. Looks like I'm going to have have a fairly steady stream of folks wanting cheese so I plan on smoking most weekends into spring. I have to make sure I have some to age - and even more important - some for me to eat! Be sure to say hello if your ever here to sample the chicken again.

    DS - how are ya? Looks like we both have the same plans this weekend. At this rate I'm going to have to find time to do regular smokes!
     
  15.  [​IMG]  Nice job,

    just my two cents,

    my last batch after  three weeks rest it seemed very light smoke (not my normal) definitely a outside temp thing but now four weeks later it has picked it up a bit....almost to my acceptable. time to put it away and let is age longer and move onto the next batch,

    Tom
     

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