Wanting to try Smoking Cheese

Discussion in 'Cheese' started by martyj, Jun 2, 2016.

  1. martyj

    martyj Fire Starter

    I'm thinking of trying to do cheese for the first time. I have the cold smoker attachment for my Masterbuilt electric. From what I've read, an ideal temp is somewhere around 70. If I were to smoke around 65, how long would I smoke for?

    Thanks for the help
  2. tropics

    tropics Smoking Guru SMF Premier Member

    You may want to update your profile with Location.It would help us help you
  3. bena

    bena Meat Mopper

    bauchjw likes this.
  4. bauchjw

    bauchjw Master of the Pit

    Welcome Marty! I just started smoking cheese with Mr Ts help this year, but have come a long way! I just had a big get together and my stock is low!!!

    The following link is a post I did cold smoking with my MES. The first couple pics are from my first attempt when I tried using the MES timer. . . Bad idea. The timer kicks the heating element on.

    If this is your first batch I recommend quartering a brick of cheese and doing a few at 2 hrs, then 3 hrs, then 4 hrs. Label each package to determine what you like best then use that as the standard. I like 4 hrs or more, my wife likes about 2 hrs. The last batches I did before we hit over 100 degrees as the average I varied 3 hrs to 5 hrs to make her and I happy! Also label what woods you used to remember for future smokes. I like apple wood.

    I recommend doing the mods in the link below. Many posts talk about letting cheese rest 2 weeks after smoking, with these mods I was able to eat immediately. Also read through Mr Ts links, he is whose coached me to come out with a great product.

    Let me know if you have any other questions!

    Last edited: Jun 7, 2016
    bertman likes this.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think about 4 hours is about what most of the guys do, including me.

  6. donr

    donr Smoking Fanatic

    Time also depends on what type of cheese you are smoking.  My palate thinks that harder cheeses should be in the smoke longer than soft ones.  I am a ridiculously sharp white cheddar kind of guy.  I will admit that I fill my AMNPS with dust and let it burn itself out.  In the 10-12 hour range on the white cheddar.  

    But, Start on the low side and as someone else wrote, do a 2-4-6 hour deal all at once, this cuts down on experimentation time.

    Also,  keep track of mellowing time.  Try a few pieces of your experiment after different mellowing times, 2 weeks, 4 weeks, 6 weeks, etc.  

    One last word of warning.  Do not let your wife crack open the colby jack 2 days after you smoke it.  

    Label well and keep very good notes.

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