<![CDATA[Cold smoked cheese]]>I cold smoked some sharp cheddar cheese A week ago using apple wood. It was my first time smoking cheese came out good. I have been cutting up my cheese in small piece then storing in freezer to use in my summer sausage. This has worked out well the cheese stays whole does not melt out. Has anyone ever added smoked cheese to A snack stick or summer sausage if you did how did it turn out?

]]>https://waltonsdev.nodebb.com/topic/3313/cold-smoked-cheeseRSS for NodeThu, 10 Sep 2026 22:42:38 GMTSat, 23 Jan 2021 21:13:43 GMT60<![CDATA[Reply to Cold smoked cheese on Tue, 21 Jun 2022 03:32:06 GMT]]>zbigjeff Never gave that a thought! With the grass I saw you have done a whale of a job!

]]>https://waltonsdev.nodebb.com/post/81158https://waltonsdev.nodebb.com/post/81158Tue, 21 Jun 2022 03:32:06 GMT<![CDATA[Reply to Cold smoked cheese on Tue, 21 Jun 2022 03:30:02 GMT]]>Denny O Love the people on this site because they are both confident in their abilities and are real. Btw: my downsizing had nothing to do with Financials, just not wanting to do yard work when I was working and doing much travel.

]]>https://waltonsdev.nodebb.com/post/81157https://waltonsdev.nodebb.com/post/81157Tue, 21 Jun 2022 03:30:02 GMT<![CDATA[Reply to Cold smoked cheese on Tue, 21 Jun 2022 03:03:20 GMT]]>zbigjeff I have been on the other side of your coin as far as downsizing Jeff. I was tired of trying to smoke a couple of racks of ribs and do a real smoke on my Weber 22". Then found a small cabinet propane smoker that allowed me to really smoke and over time got frustrated with having to cut everything in 1/2 so that is where I landed with a large full width cabinet smoker.

]]>https://waltonsdev.nodebb.com/post/81156https://waltonsdev.nodebb.com/post/81156Tue, 21 Jun 2022 03:03:20 GMT<![CDATA[Reply to Cold smoked cheese on Tue, 21 Jun 2022 02:57:07 GMT]]>Denny O No harm at all. I learned as a consultant that one has to Adjust, Compensate and Overcome. It’s what one does when purposefully downsizing. Yes, it’s more challenging. But, that’s why one has buds that want to learn and use their larger units when needed.

]]>https://waltonsdev.nodebb.com/post/81154https://waltonsdev.nodebb.com/post/81154Tue, 21 Jun 2022 02:57:07 GMT<![CDATA[Reply to Cold smoked cheese on Tue, 21 Jun 2022 02:27:45 GMT]]>zbigjeff Ah ha! Sorry, I missed the smaller Weber Kettle!, My bad. 😮

]]>https://waltonsdev.nodebb.com/post/81144https://waltonsdev.nodebb.com/post/81144Tue, 21 Jun 2022 02:27:45 GMT<![CDATA[Reply to Cold smoked cheese on Tue, 21 Jun 2022 02:23:49 GMT]]>Denny O It would be nice to have a bunch more space. Thus, do a little at a time.

]]>https://waltonsdev.nodebb.com/post/81140https://waltonsdev.nodebb.com/post/81140Tue, 21 Jun 2022 02:23:49 GMT<![CDATA[Reply to Cold smoked cheese on Tue, 21 Jun 2022 00:05:42 GMT]]>zbigjeff Exactly! I do them in larger quantities.

]]>https://waltonsdev.nodebb.com/post/81113https://waltonsdev.nodebb.com/post/81113Tue, 21 Jun 2022 00:05:42 GMT<![CDATA[Reply to Cold smoked cheese on Mon, 20 Jun 2022 20:42:25 GMT]]>bocephus It did it’s job today for sure. Got that idea from people on this site.

]]>https://waltonsdev.nodebb.com/post/81068https://waltonsdev.nodebb.com/post/81068Mon, 20 Jun 2022 20:42:25 GMT<![CDATA[Reply to Cold smoked cheese on Mon, 20 Jun 2022 19:02:48 GMT]]>zbigjeff never thought about an ice tray but in Vegas you got to wait till winter. An ice tray would end up being a steam bath.

]]>https://waltonsdev.nodebb.com/post/81020https://waltonsdev.nodebb.com/post/81020Mon, 20 Jun 2022 19:02:48 GMT<![CDATA[Reply to Cold smoked cheese on Mon, 20 Jun 2022 17:15:28 GMT]]>zbigjeff I am looking to smoke some cheese this fall, the tray of ice is a good idea.

]]>https://waltonsdev.nodebb.com/post/80988https://waltonsdev.nodebb.com/post/80988Mon, 20 Jun 2022 17:15:28 GMT<![CDATA[Reply to Cold smoked cheese on Mon, 20 Jun 2022 20:40:57 GMT]]>Since it’s overcast today, not too hot and the last of my cheeses were consumed over the weekend, I’m smoking 5 diff cheeses. Mozz, Swiss, Asiago, Pepper Jack and Sharp Cheddar. Yes, it’s over an iced filled aluminum tray.
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]]>https://waltonsdev.nodebb.com/post/80984https://waltonsdev.nodebb.com/post/80984Mon, 20 Jun 2022 20:40:57 GMT<![CDATA[Reply to Cold smoked cheese on Mon, 25 Jan 2021 16:45:26 GMT]]>shoprat53 Yup, we have cold smoked our high-temp cheese in the past and then added it to sausage. Since we smoke the meat anyway it doesn’t really shine through but still fun to do!

We did more here https://www.youtube.com/watch?v=mQcs-iLAX-w

Cheese is my 2nd favorite food group after meat

]]>https://waltonsdev.nodebb.com/post/29407https://waltonsdev.nodebb.com/post/29407Mon, 25 Jan 2021 16:45:26 GMT<![CDATA[Reply to Cold smoked cheese on Sun, 24 Jan 2021 14:56:43 GMT]]>shoprat53 Walton’s has high temp cheese that you can add to your mix near the end before stuffing. It adds another level of flavor and visual appeal to the finished product. Many regular cheese’s have a lower melting point than the cooked point of the finished sausage leaving you a messy finished product. I haven’t tried smoking the high temp cheese, but that might be an option.

]]>https://waltonsdev.nodebb.com/post/29288https://waltonsdev.nodebb.com/post/29288Sun, 24 Jan 2021 14:56:43 GMT