Smoking cheese
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Cheese should be smoked under 80°, but I like to keep things about 50-55°.
The length of smoking time can vary on smoker size, and size of the cheese blocks.
I use an A-Maze-N Pellet smoker in my smoker without heat. I smoke about two hours and taste, if I need to go slightly longer I can. But if you over smoke it, you can’t go back.
I prefer to use apple or cherry pellets for a milder flavor. Hickory and Mesquite can overpower the cheese if left in the smoke too long.
Keep a small block of cheese just for sampling in the smoker, and then in the resting period in the refrigerator. When you have the desired taste after being in the fridge, you can then vac-seal.
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Yeah, we did some smoked cheese the other day. We use only cold smoking and the cheese of choice is Cheddar and Colby. It is a bit of addicting!
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Yeah, we did some smoked cheese the other day. We use only cold smoking and the cheese of choice is Cheddar and Colby. It is a bit of addicting!
magician176 what woods you use to smoke cheese? Assuming apple or cherry?
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This post is deleted!
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magician176 what woods you use to smoke cheese? Assuming apple or cherry?
twilliams I use hickory when doing cheese smoke about 2 hrs. depending on the kind of cheese
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Z zbigjeff referenced this topic on
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Im wanting to smoke some cheese, which kinds are the best for this. I hear alot about smoked gouda and chedder. Im concerned that my smoke burner is still gonna make it too hot in cabinet that it will start melting. Any suggestions? I have a prosmoker 100SS
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Perfect day to smoke some cheese. It’s 18 out here. Cheese types: mozzarella, butter, garlic chive, havarti, gouda. It’s now time to vacuum and wait.
zbigjeff Got some good smoke there for that cold temperature. we are enjoying our 51 degrees here before we drop next week below freezing again.
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I got a question waltons suggested hi temp provolone with there Philly cheese steak brat but I could not find it on there sight does anybody no where I can get it
gus4416 if I remember right provolone is in with the mozzarella. I think I used that when I did the philly
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gus4416 if I remember right provolone is in with the mozzarella. I think I used that when I did the philly
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gus4416 probably my favorite. In addition I also used 6 red peppers, 6 green peppers and 3 onions. Chopped them, then sautéed in a large skillet. When cooled spread them out on cookie sheets and froze. Next day scraped them off cookie sheet and put in with meat, seasoning and other ingredients when mixing before putting in stuffer. Turned out fabulous
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gus4416 I was wrong on the provolone, the mozzarella is American and mozzarella. The Swiss is American and Swiss. Not sure where hi temp provolone could be purchased.
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gus4416 probably my favorite. In addition I also used 6 red peppers, 6 green peppers and 3 onions. Chopped them, then sautéed in a large skillet. When cooled spread them out on cookie sheets and froze. Next day scraped them off cookie sheet and put in with meat, seasoning and other ingredients when mixing before putting in stuffer. Turned out fabulous
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