Week 6 Cheese Smoke Inspired by Smoke-inator

[Bearcarver]

In thread http://www.smokingmeatforums.com/t/123130/smoked-cheese-from-go-to-show-w-q-view  [color= rgb(24, 24, 24)]Scarbelly says: "Most of us who have been smoking cheese for a while let it rest in the fridge for a minimum of two weeks. I personally like 4-6 weeks. I have some that is 14 months old and Nepas just opened some that was aged 20 months."[/color]

[color= rgb(24, 24, 24)]I have a few other posts where people say longer is better. However, as suggested, I will try for myself. I've learned over years of cooking, it is the only way to get it the way you like it.[/color]

[color= rgb(24, 24, 24)]Thanks again for the advice. I wasn't looking forward to waiting that long.[/color]

[color= rgb(24, 24, 24)]Disco[/color]

Thanks Disco!!!

I didn't remember Gary saying that. He and Todd were like my brothers here for years.

We used to email nearly daily.

Here's my actual take on the cheese-----I won't start eating it until 2 weeks, but most of it stays wrapped for longer (3,4,6,10 weeks), because it takes weeks for us to eat it.

But I would never wrap it all, and not open any of it before 6 weeks is up.

Bear

 

[mr t 59874]

I have read that and I lot of what I decided to try came form it. Thanks!

I must have been smoking some strange tobacco but I missed your post on keeping some close to 70 F. I will look for it and thanks for the advice.

Disco

 Save you some time.

http://www.smokingmeatforums.com/t/143393/amznps-cheese-experiment-wine-barrel/20#post_1004521   Post #28

Tom

 

[disco]

Thanks Disco!!!

I didn't remember Gary saying that. He and Todd were like my brothers here for years.

We used to email nearly daily.

Here's my actual take on the cheese-----I won't start eating it until 2 weeks, but most of it stays wrapped for longer (3,4,6,10 weeks), because it takes weeks for us to eat it.

But I would never wrap it all, and not open any of it before 6 weeks is up.

Bear

Well, from what I have seen of the posts, the three of you have shared a world of experience that the rest of us are grateful for.

Disco

 

[disco]

 Save you some time.

http://www.smokingmeatforums.com/t/143393/amznps-cheese-experiment-wine-barrel/20#post_1004521   Post #28

Tom

Thanks, Todd. I am not used to that kind of service!

Disco

 

[fwismoker]

You all are reminding me i better get a few blocks done before the temps climb into the 90's.    I don't have 70 lbs. like Tom, LOL

 

[disco]

You all are reminding me i better get a few blocks done before the temps climb into the 90's.    I don't have 70 lbs. like Tom, LOL

It is one of the worst/best things about this forum. It makes you get to it!

Disco

 

[pc farmer]

I need to do more to but , man cheese is expensive.

 

[disco]

I need to do more to but , man cheese is expensive.

Just to scare you, Canadians go to the US and buy cheese in bulk because it is so much cheaper than in Canada.

Disco

 

[pc farmer]

Did you do a 3 hour smoke?

 

[Bearcarver]

Whew, I'm glad I'm not alone!!!

I haven't done any cheese in a long time because of the price.

It's hard to justify paying $8 a pound for cheese, when I can get Prime Rib for $4.98.

Bear

 

[pc farmer]

LOL

I dont think I payed 8 dollars per lb.  But when I got my last cheese to smoke the bill was much higher than I expected.

 

[disco]

Did you do a 3 hour smoke?

Yes, I was concerned though. The AMNPS seems to put out more smoke with the dust than the pellets.

Disco

 

[pc farmer]

I want to go 4 hours next time.

 

[themule69]

Disco

That wilI be some great tasting cheese!

I have been building up my smoked cheese supply. I now have some that is almost 2 years old. I have found that about a 8oz. block is about the right size. Even if i buy a 10# block. I cut it into smaller pieces. I try to catch it on sale and buy a bunch. I gave a lot of smoked cheese for Christmas. Every body loved it. For some reason almost everyone that has tried mine likes the pepper jack best. I never cut it for at least 2 weeks for a taste test. It is much better after a coupe of months. Even better after a year.

http://www.smokingmeatforums.com/t/...ro-christmas-smoked-on-a-22-5-weber-with-amps

After checking out MrT's cheese supply. I see that i am way behind.

Happy smoken.

David

 

[fwismoker]

I don't need to convince you all but you can take a inexpensive simple block of cheese, smoke it and it transforms into a upper tier cheese....Which is why i get my cheese at Aldi.  I'll have to check how much it is per pound but i can tell you that it's way less than $ 8. 

 

[themule69]

I don't need to convince you all but you can take a inexpensive simple block of cheese, smoke it and it transforms into a upper tier cheese....Which is why i get my cheese at Aldi.  I'll have to check how much it is per pound but i can tell you that it's way less than $ 8. 

I never pay $8. In fact i find it on sale for around $3 and stock up.

Happy smoken.

David

 

[s2k9k]

Same here David, Kroger runs it on sale about every other week for $2.99/lb.

 

[pc farmer]

Wow. I need to shop around

 

[s2k9k]

Wow. I need to shop around

Watch the weekly ads, most stores post them online. I look at every store in my area every week and stock up on whatever when I see good prices!

 

[disco]

Disco

That wilI be some great tasting cheese!

I have been building up my smoked cheese supply. I now have some that is almost 2 years old. I have found that about a 8oz. block is about the right size. Even if i buy a 10# block. I cut it into smaller pieces. I try to catch it on sale and buy a bunch. I gave a lot of smoked cheese for Christmas. Every body loved it. For some reason almost everyone that has tried mine likes the pepper jack best. I never cut it for at least 2 weeks for a taste test. It is much better after a coupe of months. Even better after a year.

http://www.smokingmeatforums.com/t/...ro-christmas-smoked-on-a-22-5-weber-with-amps

After checking out MrT's cheese supply. I see that i am way behind.

Happy smoken.

David

I never thought of doing pepper jack. Dang, another project! Thanks, David