Smoking cheese

[sausageface]

Iagree4 that your temp is to high it is going to make your cheese gritty or it will start to melt  down and I am using apple wood its a little milder use the old stand by trial and error  its the old saying make it and they will come but try and keep it at 70 to 80 degrees

 

[freddiec]

Hi smokers,
I recently learned that while smoking cheese in my masterbuilt,at 200degrees to place a tray of ice beneath the pan holding the cheese.and check until you get the color you want .
Next let the cheese sit in the fridge for one week.this will get the tarry bitter taste out.works well for me.

 

[freddiec]

Whoops I meant 75 degrees wow

 

[mikeincalgary]

Trying my first go at cold smoking cheese. Kamado is at 54f. Hoping I can wait the next two weeks before I try it!

 

[sausageface]

I am in the process of designing a cold smoker for the cold   smoking of chesses and  butter I am using my old little chief  smoker so time will tell

 

[sausageface]

using Wade as my mentor

 

[geoffchef]

Hi Dirtsailor,

Have you tried Brie? Or any kind of blue cheeses?

 

[dirtsailor2003]

Hi Dirtsailor,
Have you tried Brie? Or any kind of blue cheeses?

Yes both are tasty.

 

[wade]

Brie smokes well but you do need to prick the outer skin with a toothpick in several places before smoking to allow the smoke to penetrate.

 

[wade]

Blue cheese I have not found smokes particularly well as the smoke flavour tends to compete with the stronger flavour of the cheese. Some on here like it but I think it may be a case of try it yourself and see if it suits your pallet.

 

[geoffchef]

Thanks Wade. Great tip about pricking the rind - never would have thought of that.

 

[geoffchef]

Thanks Dirtsailor and Wade for the good advice. Dec.7 I filled the Bradley up with 2 year old cheddar, jalapeno jack, 5 year old cheddar, a couple of wheels of brie and one small log of goat cheese. Gave them 2 1/2 hours of apple wood. Gifted a bunch of the 2 year old for Christmas - to rave reviews. So much better than the store bought smoked cheddar! My wife devoured most of the goat cheese at a sitting.

We're having a heat wave here in Manitoba, up to -5 C today (23 F) so I'm doing baby backs and ABTs for the family visiting from Montreal.

 

[geoffchef]

Wade, please see above. And thank you.