Smoked some cheese today!
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GWG8541 I turn the cheese so that all 4 sides get good smoke.
Idaho Smokey that was going to be my next question, thanks.
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Hey Smokey I live over in Garden City and was reading your post you sent back referring to the Smoky cheese can’t wait to get started going on it I’ll have to look you up sometime
Great to see other Idaho folks getting on the meat and food wagon on this sight
Bruce. Bshaffley@yahoo.com -
ND Mike I’ve been using Bear Mountain and Lumberjack. Both have been working great. I have been picking them up at our Rural King stores at some great prices.
GWG8541 yep…those are the two brands I use.
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So out of the cheeses that I smoked the pepper jack, gouda, and cheddars were the best.
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ND Mike I agree with you. But, IMHO, the pepper jack was the most different and gooooddd.
zbigjeff yep…I really liked what it does for a sharp or extra sharp cheddar too!
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Smoked Swiss like Jarlsberg is really good on a slice of fresh crisp apple. I used to be able to get blocks of Jalapeno or habanero pepper and cheddar cheese here but can’t find them anymore. They were really good. I have been doing around 50 pounds of cheese a year. The softer cheeses tend to take on more smoke than the harder type cheese. I have smoked fresh mozzarella but it is sort of a PITA. You have to wrap it in wet cheese cloth and really keep an eye on the smoker temp. It is good on home made pizza. I have heard that people have successfully smoked cottage cheese but really don’t know why you would want smoked cottage cheese.
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ND Mike You can keep on going. I purposefully purchased some “smoked” cheese of the same type of product and there was no comparison between the homegrown smoke and store smoke. I’m now spoiled.
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Smoked Swiss like Jarlsberg is really good on a slice of fresh crisp apple. I used to be able to get blocks of Jalapeno or habanero pepper and cheddar cheese here but can’t find them anymore. They were really good. I have been doing around 50 pounds of cheese a year. The softer cheeses tend to take on more smoke than the harder type cheese. I have smoked fresh mozzarella but it is sort of a PITA. You have to wrap it in wet cheese cloth and really keep an eye on the smoker temp. It is good on home made pizza. I have heard that people have successfully smoked cottage cheese but really don’t know why you would want smoked cottage cheese.
Idaho Smokey Re: Smoked cottage cheese. I don’t know either. But, maybe we’re on the outside lookin’ in. Who the heck knows???
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Idaho Smokey Re: Smoked cottage cheese. I don’t know either. But, maybe we’re on the outside lookin’ in. Who the heck knows???
zbigjeff I just did a search for cooking with cottage cheese. There are a ton of recipes using cottage cheese in things like lasagna and cheese cake. That reminded me of a lemon blue berry cheese cake recipe that I made for my Mom years ago. She was diabetic and the cake didn’t use any sugar but did use cottage cheese. Now I am wondering how that would taste with smoked cottage cheese. I may just have to give it a try.
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Smoked Swiss like Jarlsberg is really good on a slice of fresh crisp apple. I used to be able to get blocks of Jalapeno or habanero pepper and cheddar cheese here but can’t find them anymore. They were really good. I have been doing around 50 pounds of cheese a year. The softer cheeses tend to take on more smoke than the harder type cheese. I have smoked fresh mozzarella but it is sort of a PITA. You have to wrap it in wet cheese cloth and really keep an eye on the smoker temp. It is good on home made pizza. I have heard that people have successfully smoked cottage cheese but really don’t know why you would want smoked cottage cheese.
Idaho Smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.
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