First go at cold smoking cheese tomorrow

[SmokingUPnorth]

So tomorrow is the last day I’ll really have a chance to try it since it has a high of 53* but not till afternoon and the rest of the days start at 60 and go up from there. Local Meijer has blocks on sale 3/$6 so I’m gonna get a few just to try out. Thinking 2 cheddar, 2 pepper jack and maybe 2 Colby. I want to smoke them all with apple pellets in my AMNPS maze on my kettle, starting at the same time but pull one of each right around 2 hours and the second at 3 just to see how much smoke we like. Then the plan will be to refrigerate and vacuum seal for at least 2 weeks in the fridge. My questions are
1- do I need to let it cool before putting it in the fridge
2- should it be in the fridge uncovered before I vacuum seal it
3- how long should it be in the fridge u covered before I vacuum seal it
4-anything im missing?
5- another cheeses you would recommend. I’m not trying to set a cheese record here. Just want to give it a shot before it gets warm and I miss my chance

 

[kilo charlie]

1. You're cold smoking so there shouldn't be much need to let it cool down before going into the fridge.
2. You can let it rest before vacuum sealing it. Wipe off any excess moisture before you seal it.
3. Whatever is convenient for you - an hour would be enough
4. Have you considered smoking butter at the same time?
5. Mozzarella, Sharp Cheddar, Gouda

If the temp inside you smoking chamber is going to exceed 40F, consider adding a pan filled with ice to keep the temps in the chamber down.

 

[Winterrider]

If possible put kettle in the shade. Its amazing how much the sun can heat up a smoker.
I do between 4-5 hrs when I smoke cheese. Uncovered for 2 days before vac seal. Wiping off moisture if present.

 

[SmokingUPnorth]

1. You're cold smoking so there shouldn't be much need to let it cool down before going into the fridge.
2. You can let it rest before vacuum sealing it. Wipe off any excess moisture before you seal it.
3. Whatever is convenient for you - an hour would be enough
4. Have you considered smoking butter at the same time?
5. Mozzarella, Sharp Cheddar, Gouda

If the temp inside you smoking chamber is going to exceed 40F, consider adding a pan filled with ice to keep the temps in the chamber down.

That’s a good idea about the ice thanks. It’s going to be about 43 outside while I smoke it. I was under the understanding that I just need to keep the inside well below 90*

 

[kilo charlie]

That’s a good idea about the ice thanks. It’s going to be about 43 outside while I smoke it. I was under the understanding that I just need to keep the inside well below 90*

If you keep it closer to 40F (around the temp of a refrigerator) you tend to eliminate any food safety issues associated with food like cheese being out at higher temps for such a long time.

 

[kilo charlie]

If you take your blocks of cheese and slice them lengthwise, you'll increase the surface area to collect more smoke. The same with using sticks of butter vs blocks of butter.

While you're at it, since you are cold smoking, you can cold smoke a LOT of things.. Kosher salt, whole peppercorns, paprika in case you bought the unsmoked kind, flour and sugar in case you make your own bread, Ranch Dip Mix, cinnamon sticks and the list goes on an on.

You wouldn't have to use the ice trick or even worry about the temps when doing non refrigerated foods and spices.

 

[Brokenhandle]

We usually leave ours sit open a day or two before vac sealing... unless you don't want your fridge smelling like smoked cheese, but we like it.
Cold smoke some mixed nuts sometime... that's good! I like 4 hours with apple pellets. We go through alot of cheddar so thought I'd better get more done also... beautiful day here... sunny, calm, high of 59 degrees.

Ryan

 

[smokerjim]

Nothing else to add except horseradish cheese is excellant smoked.

 

[SmokingUPnorth]

Successful so far. I ended up throwing on a pack of cream cheese with Jeff’s rib and the wife loved it so I did two more today. Let it sit overnight and just vacuum sealed them and back in the fridge for a few weeks. I appreciate the advice!

 

[JckDanls 07]

I'm a little late... So my 2 cents is null now... LOL. Was gonna say if you were having a hard time keeping the tray lit to take the charcoal grate out and set the tray right on the vains/vents with the line that's burning right above an open vent...

That all looks great, Nice job... Make sure ya label/date the vacuum packs ... A lot of people like to double seal vacuum bags..

 

[SmokingUPnorth]

Oh that is a good tip. I didn’t have an issue the other day but did today for some reason not sure why but I’ll definitely have to try that thanks!