Smoked some cheese today!
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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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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.
ND Mike Looks like you have an early Christmas headed your way.
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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.
ND Mike i have never tried wrapping in butcher paper and don’t see much of an advantage. I’ve heard some talk about “drying” the cheese. These cheeses are already finished, we are just adding smoke. I think the oil some think they are drying off is because the cheese got too warm during the smoke. If you decide to “dry” the cheese, 24 may even be too much. It is still the same cheese before you smoked it, so you have to ask if you would treat it like that without smoking it. I just let mine set in the fridge an hour or so lightly cover with a paper towel to cool, or cool down in the smoker if its cold enough outside, then I vacuum pack like some have metioned. It mellows after being vac packed. Just my 2 cents.
As zbigjeff has posted, about any cheese can also be frozen as long as its thawed properly.“You never really die until you end up on the wall at a Cracker Barrel”
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ND Mike i have never tried wrapping in butcher paper and don’t see much of an advantage. I’ve heard some talk about “drying” the cheese. These cheeses are already finished, we are just adding smoke. I think the oil some think they are drying off is because the cheese got too warm during the smoke. If you decide to “dry” the cheese, 24 may even be too much. It is still the same cheese before you smoked it, so you have to ask if you would treat it like that without smoking it. I just let mine set in the fridge an hour or so lightly cover with a paper towel to cool, or cool down in the smoker if its cold enough outside, then I vacuum pack like some have metioned. It mellows after being vac packed. Just my 2 cents.
As zbigjeff has posted, about any cheese can also be frozen as long as its thawed properly.GWG8541 Exactly how I do it. I agree with everything you said, it doesn’t take much heat to bring out the oil
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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.
ND Mike looking good my friend
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