Wondering if anyone has tried something like this?

Discussion in 'Cheese' started by terrymn, May 25, 2013.

  1. terrymn

    terrymn Smoke Blower

    I talked to a guy that works a smoker for a big BBQ chain. He does his cheddar blocks ( I think the 4 pounders, cut to 1lb apiece) at 170* for 10 minutes - then they go straight to the fridge - but they're ready right away (probably the next day or whatever).

    He said they don't lose form - I forgot to ask if they sweat out a bunch of oil - but I was/am curious if anyone has tried this quick/hotter method for harder cheeses and if so, what you thought?

    Last edited: May 25, 2013
  2. bear55

    bear55 Master of the Pit

    I've never heard of this method.
  3. No, but I've done 130 for around 30 minutes. I think.[​IMG]

    Don't laugh, your time is coming. LOL
  4. terrymn

    terrymn Smoke Blower

    LOL, Jarhead! Happy Mem Day and thanks - from a dogface.
  5. I have never heard of it. I cold smoke a lot of cheese. You do have to let it rest for a couple of weeks. maybe an expert will be along to educate us.

    Happy smoken.

  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Can't see the advantage to this.  At most he is just putting a light taste of smoke on the surface buy softening the surface of the cheese. It would be much different from Jarheads deeper penetration. [​IMG]

  7. terrymn

    terrymn Smoke Blower

    @Mr T:   I've done a bunch too - always cold smoked for two to four hours, rest for a month - with outstanding results (and really don't have plans to  alter the process) but thought it was interesting and figured I'd throw it out there to see if anyone else had heard of / tried it...
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I understand [​IMG], but to each his own.


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