smoked cheese
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Many many times. There is nothing like it… sometimes I smoke the whole pie. Just put it on a pizza stone and smoke away. Great with the take n bake types…
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I’ve been smoking Mozz for several years now in my Traeger with a cold smoker. It’ll still get too warm on a sunny day so I usually smoke it in the fall/winter months. I usually put a pan of ice cubes with a wire rack in the cold smoker and put the cheese on the rack. We like a lot of smoke so I’ll smoke for 10-15 minutes and put it in the fridge for an hour or so while I smoke a harder type of cheese. I’ll do this at least twice to get my desired level of smoke. I usually use Alder, Maple or Pecan pellets. After it cools I plastic wrap it and partially freeze so I can vac seal it. I then freeze it. We’ve used some almost a year after smoking and it still tastes fine. The melt point may change due to the fact that smoking takes some of the moisture out of the cheese. We use it for pizza, salads and sandwiches.
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Many many times. There is nothing like it… sometimes I smoke the whole pie. Just put it on a pizza stone and smoke away. Great with the take n bake types…
lkrfletcher I haven’t made any peperoni yet but it is on my list of things to do ,I do can my own sauce and make my crust from scratch how do you use the pizza stone in the smoker I do have one but dont use it , do you preheat it before hand in the oven ?
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Just put down a little corn meal so it won’t stick. Pile your pie and put it in. In this picture I am using my big easy infrared turkey fryer (no oil). The grate that came with it fits a large pie perfectly. I have a smoker attachment on the side. Heat to 375. Does not take but about ten minutes.
Life is a Garden - Dig it.
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Just put down a little corn meal so it won’t stick. Pile your pie and put it in. In this picture I am using my big easy infrared turkey fryer (no oil). The grate that came with it fits a large pie perfectly. I have a smoker attachment on the side. Heat to 375. Does not take but about ten minutes.
lkrfletcher thanks I will try this some way myself
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Temps here in the Denver area finally cooled off. Stayed about 36* and cloudy all day so I started smoking cheese for the up coming Holidays. Did some Monterey Jack, CoJack & PepperJack in one smoke and a Medium Cheddar and Colby in the second smoke. Used a Hickory& Alder blend
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I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
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I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
HerbcoFood said in smoked cheese:
I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
This happens to me as well. Well, more accurately, I think “I’m going to smoke some cheese so I have it ready for the holidays” (personally I prefer my smoked cheese after about 4 weeks). Then the week of Thanksgiving I think, welp…screwed that up!
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That being said, I have some time this weekend. I think I might run to the store and do a batch on Sunday.
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I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
HerbcoFood I’ve got about 50lbs. I’ve got to smoke up. Been buying on sale since Labor Day. I only have 2 chunks left from my last smoke in March. We make up a cheese & sausage plates for the neighbors, the Dentists office, the barber and the wife’s office every year. It’s fun to do and having a slicer really helps. It’s easy to do . Give it a shot. You can do it in as little as 1 hour. I usually smoke for 2 ours, rotating sides every 15-20 minutes.
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Temps here in the Denver area finally cooled off. Stayed about 36* and cloudy all day so I started smoking cheese for the up coming Holidays. Did some Monterey Jack, CoJack & PepperJack in one smoke and a Medium Cheddar and Colby in the second smoke. Used a Hickory& Alder blend
Bob Stehlik Do you use a smoke tube? Those look TASTY!!! I am with HerbcoFood I need to do this!!
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HerbcoFood said in smoked cheese:
I’ve been wanting to smoke cheese for years, every freaking Winter I tell my self I will. Then in the Spring time hits and I just say, well next year, maybe this is the year.
This happens to me as well. Well, more accurately, I think “I’m going to smoke some cheese so I have it ready for the holidays” (personally I prefer my smoked cheese after about 4 weeks). Then the week of Thanksgiving I think, welp…screwed that up!
Midwest_kc I usually wrap mine smoked cheese tightly in plastic wrap after it is cooled and let it bloom for a week or so. I’ve been smoking cheese for about 15 years and NO failures yet!
Improvise, Adapt and Overcome! Semper Fi
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Midwest_kc I usually wrap mine smoked cheese tightly in plastic wrap after it is cooled and let it bloom for a week or so. I’ve been smoking cheese for about 15 years and NO failures yet!
Bob Stehlik Yeah, I usually wrap for 24 hours, then vac seal. Back when I did it more regularly, I did a test and tried it weekly between 1-6 weeks - new block each time. 4 was my sweet spot, but they were all good!
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Bob Stehlik Do you use a smoke tube? Those look TASTY!!! I am with HerbcoFood I need to do this!!
Dr_Pain I have a cold smoker on my Traeger and I but a pan of ice cubes on the shelf below the cheese.
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HerbcoFood I’ve got about 50lbs. I’ve got to smoke up. Been buying on sale since Labor Day. I only have 2 chunks left from my last smoke in March. We make up a cheese & sausage plates for the neighbors, the Dentists office, the barber and the wife’s office every year. It’s fun to do and having a slicer really helps. It’s easy to do . Give it a shot. You can do it in as little as 1 hour. I usually smoke for 2 ours, rotating sides every 15-20 minutes.
Bob Stehlik Yeah my first go round will be very little and I am still in the great purge for clear out my freezer for this years venison haul. Last thing I need to be doing is buying a crazy volume amount of cheese to fill the freezer with!
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Bob Stehlik Do you use a smoke tube? Those look TASTY!!! I am with HerbcoFood I need to do this!!
Dr_Pain That’s what I use in my Traeger except I use the 5x8 A-maze-n maze. My Traeger runs just to hot, even in the cold side. I put the maze in the hot side and cheese in the cold side.
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Dr_Pain I have a cold smoker on my Traeger and I but a pan of ice cubes on the shelf below the cheese.
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Bob Stehlik Yeah my first go round will be very little and I am still in the great purge for clear out my freezer for this years venison haul. Last thing I need to be doing is buying a crazy volume amount of cheese to fill the freezer with!
HerbcoFood I don’t freeze any of my cheese except the Mozzarella. My wife would shoot me if I filled up the big freezer with cheese. I tightly wrap with plastic wrap & vac seal & refrigerate. I have a small garage fridge that is strictly for cheese. I’ve had some last over a year from smoke date and still be as if it was smoked last week.
Improvise, Adapt and Overcome! Semper Fi
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HerbcoFood I don’t freeze any of my cheese except the Mozzarella. My wife would shoot me if I filled up the big freezer with cheese. I tightly wrap with plastic wrap & vac seal & refrigerate. I have a small garage fridge that is strictly for cheese. I’ve had some last over a year from smoke date and still be as if it was smoked last week.
Bob Stehlik Very interesting piece of knowledge…
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