Smoked some cheese today!
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ND Mike Nice. Let me know how the butcher paper works. I used parchment paper and that worked alright but think butcher paper would be better. I’m only a week into the “mellowing” period and it seems like a month since I smoked the cheese. Let us know how it turns out after the wait.
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!!ND Mike Mike, I would be interested in your thoughts once you start tasting them.
Let us know if any one of them stand out over the others.I really can’t imagine any of them not being pretty good.
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!! -
Bob Stehlik yeah I was amazed at how easy it really is. Just takes a little bit of time. I used cherry. I was out of apple. I did have a blend of cherry, hickory, and maple that I almost used.
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ND Mike Mike, I would be interested in your thoughts once you start tasting them.
Let us know if any one of them stand out over the others.I really can’t imagine any of them not being pretty good.
processhead will do. It will be about two weeks.
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ND Mike : I use the hickory fruit blend pellets for cheese all the time comes out great. I did around 40 pounds and still have a bunch more to do. Jarlesberg Swiss is really good served with sliced apples.
Idaho Smokey thanks for the info!
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Jesser I used cherry.
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Looks great!
I like peach pellets, personally. Or Pecan, because I always have that on hand, and sometimes I forget to go grab some more peach before doing cheese.
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!!ND Mike
Wow! Gotta try this. Awesome! -
Looks great!
I like peach pellets, personally. Or Pecan, because I always have that on hand, and sometimes I forget to go grab some more peach before doing cheese.
Midwest_kc I want to get some peach pellets. I have heard that it is really good with pork. What brand pellets do you buy for peach?
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PapaSop I’m hoping it turns out. I love smoked cheese and this was pretty easy.
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I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!
On the Weber kettle with a pellet tube.
After a 2 hour smoke.
Wrapped in butcher paper for a 24 hour rest period.
After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!!ND Mike yes sir, it will be worth the wait. Enjoy
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fruit woods are good for some things and stronger smoke better for others depending on the product
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That does look amazing. I am curious to see how it turns out after wrapping in butcher paper. I typically go right from the smoker to vacuum sealed bags as it seals in the smoke and keeps the outside surface of the cheese from getting hard. How long did you keep them in the smoke?
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That does look amazing. I am curious to see how it turns out after wrapping in butcher paper. I typically go right from the smoker to vacuum sealed bags as it seals in the smoke and keeps the outside surface of the cheese from getting hard. How long did you keep them in the smoke?
rjsenk the cheese was smoked for just under 2.5 hours.
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Midwest_kc I want to get some peach pellets. I have heard that it is really good with pork. What brand pellets do you buy for peach?
ND Mike bbq’rs delight is what I use. They make some 1 lb bags, which aren’t a very good deal, but give you the chance to try them before committing to a 20 lb bag as well.
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ND Mike bbq’rs delight is what I use. They make some 1 lb bags, which aren’t a very good deal, but give you the chance to try them before committing to a 20 lb bag as well.
Midwest_kc thanks. That is one brand that I knew did peach.
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Well I took the cheese out of the butcher paper and used the Walton’s fresh vac sealer to seal all the cheese. One thing I noticed about the butcher paper is it allowed the cheese to develop a bit of a rind on the outside. Maybe next time I will only let it sit for 24 hours instead of 48. I did try a small slice and I think it is going to be good! I am going to try some at 1 week vac sealed to see how smokey it is. If it is a bit strong I will let it mellow another week.
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ND Mike that is close to what I do 1.75 -2.25 hrs depending on the cheese type
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