Wondering if anyone has tried something like this?

[terrymn]

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?

Thanks!

 

[bear55]

I've never heard of this method.

 

[jarhead]

No, but I've done 130 for around 30 minutes. I think.

DeadCheeseSmall.jpg

• jarhead
• May 25, 2013

Don't laugh, your time is coming. LOL

 

[terrymn]

LOL, Jarhead! Happy Mem Day and thanks - from a dogface.

 

[themule69]

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.

David

 

[mr t 59874]

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.

Tom 

 

[terrymn]

@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...

 

[mr t 59874]

I understand

, but to each his own.

Tom