Would you like some cheese?

Discussion in 'Cheese' started by mulepackin, Jan 3, 2010.

  1. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I've often been asked if my smoker will do cold smokes. While that wasn't what I had in mind when I designed it, I've often thought it was a great side benefit of it. I've also wanted to smoke some cheese up for a while but never taken the time (though it isn't much). I didn't have any other big smokes planned for this weekend, so I asked the wife to pick up some cheeses at the store yesterday. Today I got em on. I've got a sharp cheddar, a white cheddar, a Gouda and a Swiss. Told my neighbor what I was doing and he brought over a big block of cheddar which I split and added. The smoker held nice low temps steady, the smoke was just right and things look good. I've got em wrapped and just waiting a bit now.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some great looking cheese - great smoke
  3. alx

    alx Master of the Pit OTBS Member

    I love cheese...I like the round one especiaslly[​IMG]
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice color!!
    What flavor wood did ya use?
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Cheese...
  6. walle

    walle Smoking Fanatic OTBS Member

    Those look delish! We've started using gouda a little and really like it. This post has inspired me to give smoking cheese a try.
    Do you have to let cheese "bloom" like sausage, and how long do you smoke cheese?
  7. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Most of the sources I found basically give this general smoke schedule; let the cheese come to room temp, some say let it dry to "harden" the surface. I just let it warm a bit. In my mind if it is warmer and softer the pores are open and will allow a bit more smoke penetration. Smoke for 1 -2 hours at a warm "room' temp. I was at 80 deg. some go to ninety. Too warm and it gets soft and the oils start to ooze. I suppose you could call it a "bloom" period, I let it set on the counter for about an hour, then you should wrap it in plastic or vac pack, and let it sit for a few weeks in the fridge to allow the smokiness to mellow and work through the cheese. I used hickory simply because that is always what I have on hand. Really a pretty simple smoke.
  8. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    Looks great i just finished off the stuff i did at Christmas time to do some more
  9. walle

    walle Smoking Fanatic OTBS Member

    Thank you.
  10. bigslick

    bigslick Smoke Blower

    Those look great! Does the cheese show a "smoke ring" when you slice it later, or is just the outside colored? When it sits a few weeks will the flavor get all the way through the block of cheese to the middle?
    Thanks for sharing, I am looking forward to trying cheeses in the coming weeks.
  11. fire it up

    fire it up Smoking Guru OTBS Member

    Now comes the hardest part, waiting.
    I rarely ever make the two weeks of resting without opening at least one pack about a week into it, good but that second week of sitting really makes a big difference on throughout mellow smoke flavor.

  12. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I don't really notice any smoke ring, or even a whole lot of outside color change to speak of. It wouldn't surpise me if store bought smoked cheese gets a paint job of liquid smoke solution on the outside. The flavor works through the cheese pretty well depending on the size of the block.
  13. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    That cheese looks great!
    I've never done cheese. Is there a howto thread on here that I can't find?
  14. YOU SIR... ARE ONE BIG CHEESEHEAD!!!! Looks good, even tho you know where I stand on cheese. Miss ya bud!
  15. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I did it all just for you!!! Guess I could say you are an EGGHEAD given your latest post! Happy New Year!

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