Taking a 2nd crack at this cheese thing!

Discussion in 'Cheese' started by pat ferrante, Oct 24, 2012.

  1. pat ferrante

    pat ferrante Fire Starter

    well i smoked some cheese like 2 weeks ago and i tryed it out sunday and it was just awful and bitter and even smelled terrible so i decided to give it another try....this time i am only smoking it for 2-1/2 hours last time was 4!. here are some pics of everything

    i will post more pics in a little bit
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I wait at least a month before eating smoke cheese
  3. roller

    roller Smoking Guru SMF Premier Member

    I did my first cheese on 9-20-12 and I just tasted it a few days ago. To me it was still a little strong and bitter so I am letting it rest longer...
  4. pat ferrante

    pat ferrante Fire Starter

    here is the finished product. it did not get the color i was looking for but hopefully it taste great!.

    and since the amnps was still smoking good i decided to unthaw some peppers and put them on for maybe two hours?...then i will put them in the oven on broil till the skin turns black then let them sit for a little bit and then take a fork and peel the black skin off and then just run the fork threw the pepper and put it in a bowl with fresh garlic, olive oil, salt and pepper and mix it all up and serve on crackers/ sandwiches..

  5. pat ferrante

    pat ferrante Fire Starter

    and wow does that amnps roll out alot of smoke while cold smoking. im finally starting to get the hang of it...i think i was being to paranoid and now it looks like some good smoke is coming out of it!
  6. s2k9k

    s2k9k AMNPS Test Group

    I think smoked cheese is kind of an acquired taste. If you have not had it before it can be a little strong but after eating it for awhile it really gets good. That was my experience after i first smoked some. I let it rest for 2-3 weeks and it seemed really strong but now that I have been eating it for awhile I can't see myself eating cheese that isn't smoked. The flavor still seems strong but boy do I like it!
  7. poopypuss

    poopypuss Smoke Blower

    You have to let the cheese rest for a while.

    2 weeks is the minimum, I usually go a month.

    I opened a pack that I did 6 months ago last weekend, and it was even better than it was when it was a month old.

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