smoked cheese
-
Temps here in the Denver area finally cooled off. Stayed about 36* and cloudy all day so I started smoking cheese for the up coming Holidays. Did some Monterey Jack, CoJack & PepperJack in one smoke and a Medium Cheddar and Colby in the second smoke. Used a Hickory& Alder blend
-
I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
-
I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
HerbcoFood said in smoked cheese:
I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
This happens to me as well. Well, more accurately, I think “I’m going to smoke some cheese so I have it ready for the holidays” (personally I prefer my smoked cheese after about 4 weeks). Then the week of Thanksgiving I think, welp…screwed that up!
-
That being said, I have some time this weekend. I think I might run to the store and do a batch on Sunday.
-
I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
HerbcoFood I’ve got about 50lbs. I’ve got to smoke up. Been buying on sale since Labor Day. I only have 2 chunks left from my last smoke in March. We make up a cheese & sausage plates for the neighbors, the Dentists office, the barber and the wife’s office every year. It’s fun to do and having a slicer really helps. It’s easy to do . Give it a shot. You can do it in as little as 1 hour. I usually smoke for 2 ours, rotating sides every 15-20 minutes.
-
Temps here in the Denver area finally cooled off. Stayed about 36* and cloudy all day so I started smoking cheese for the up coming Holidays. Did some Monterey Jack, CoJack & PepperJack in one smoke and a Medium Cheddar and Colby in the second smoke. Used a Hickory& Alder blend
Bob Stehlik Do you use a smoke tube? Those look TASTY!!! I am with HerbcoFood I need to do this!!
-
HerbcoFood said in smoked cheese:
I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
This happens to me as well. Well, more accurately, I think “I’m going to smoke some cheese so I have it ready for the holidays” (personally I prefer my smoked cheese after about 4 weeks). Then the week of Thanksgiving I think, welp…screwed that up!
Midwest_kc I usually wrap mine smoked cheese tightly in plastic wrap after it is cooled and let it bloom for a week or so. I’ve been smoking cheese for about 15 years and NO failures yet!
Improvise, Adapt and Overcome! Semper Fi
-
Midwest_kc I usually wrap mine smoked cheese tightly in plastic wrap after it is cooled and let it bloom for a week or so. I’ve been smoking cheese for about 15 years and NO failures yet!
Bob Stehlik Yeah, I usually wrap for 24 hours, then vac seal. Back when I did it more regularly, I did a test and tried it weekly between 1-6 weeks - new block each time. 4 was my sweet spot, but they were all good!
-
Bob Stehlik Do you use a smoke tube? Those look TASTY!!! I am with HerbcoFood I need to do this!!
Dr_Pain I have a cold smoker on my Traeger and I but a pan of ice cubes on the shelf below the cheese.
-
HerbcoFood I’ve got about 50lbs. I’ve got to smoke up. Been buying on sale since Labor Day. I only have 2 chunks left from my last smoke in March. We make up a cheese & sausage plates for the neighbors, the Dentists office, the barber and the wife’s office every year. It’s fun to do and having a slicer really helps. It’s easy to do . Give it a shot. You can do it in as little as 1 hour. I usually smoke for 2 ours, rotating sides every 15-20 minutes.
Bob Stehlik Yeah my first go round will be very little and I am still in the great purge for clear out my freezer for this years venison haul. Last thing I need to be doing is buying a crazy volume amount of cheese to fill the freezer with!
-
Bob Stehlik Do you use a smoke tube? Those look TASTY!!! I am with HerbcoFood I need to do this!!
Dr_Pain That’s what I use in my Traeger except I use the 5x8 A-maze-n maze. My Traeger runs just to hot, even in the cold side. I put the maze in the hot side and cheese in the cold side.
-
Dr_Pain I have a cold smoker on my Traeger and I but a pan of ice cubes on the shelf below the cheese.
-
Bob Stehlik Yeah my first go round will be very little and I am still in the great purge for clear out my freezer for this years venison haul. Last thing I need to be doing is buying a crazy volume amount of cheese to fill the freezer with!
HerbcoFood I don’t freeze any of my cheese except the Mozzarella. My wife would shoot me if I filled up the big freezer with cheese. I tightly wrap with plastic wrap & vac seal & refrigerate. I have a small garage fridge that is strictly for cheese. I’ve had some last over a year from smoke date and still be as if it was smoked last week.
Improvise, Adapt and Overcome! Semper Fi
-
HerbcoFood I don’t freeze any of my cheese except the Mozzarella. My wife would shoot me if I filled up the big freezer with cheese. I tightly wrap with plastic wrap & vac seal & refrigerate. I have a small garage fridge that is strictly for cheese. I’ve had some last over a year from smoke date and still be as if it was smoked last week.
Bob Stehlik Very interesting piece of knowledge…
-
Bob Stehlik Very interesting piece of knowledge…
HerbcoFood
Smoking cheese on the cold side of my Traeger -
Bob Stehlik That is awesome! I wish my Louisiana Grill could do that but I will have to resort to smoke tube. The ice tray is a great suggestion, thanks!
Dr_Pain Still smoking more today Here’s a pic of a Traeger w/ a cold smoker.
Improvise, Adapt and Overcome! Semper Fi
-
Dr_Pain Still smoking more today Here’s a pic of a Traeger w/ a cold smoker.
Bob Stehlik Can you post up your recipe for the cheese smoking process please?
-
Dr_Pain Still smoking more today Here’s a pic of a Traeger w/ a cold smoker.
-
Bob Stehlik Can you post up your recipe for the cheese smoking process please?
HerbcoFood I’ll try to put together a SOP on how I do it along with hints for different conditions and equipment. It may take me a while because it is very easy, but does have many variables; I.e. cheese type, ambient temp. , equipment type and wood type. It will be a good mental exercise for me. What kind of smoker do you have?
Improvise, Adapt and Overcome! Semper Fi
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
