smoked cheese
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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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Bob Stehlik Very interesting piece of knowledge…
HerbcoFood
Smoking cheese on the cold side of my Traeger -
Bob Stehlik That is awesome! I wish my Louisiana Grill could do that but I will have to resort to smoke tube. The ice tray is a great suggestion, thanks!
Dr_Pain Still smoking more today Here’s a pic of a Traeger w/ a cold smoker.
Improvise, Adapt and Overcome! Semper Fi
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Dr_Pain Still smoking more today Here’s a pic of a Traeger w/ a cold smoker.
Bob Stehlik Can you post up your recipe for the cheese smoking process please?
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Dr_Pain Still smoking more today Here’s a pic of a Traeger w/ a cold smoker.
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Bob Stehlik Can you post up your recipe for the cheese smoking process please?
HerbcoFood I’ll try to put together a SOP on how I do it along with hints for different conditions and equipment. It may take me a while because it is very easy, but does have many variables; I.e. cheese type, ambient temp. , equipment type and wood type. It will be a good mental exercise for me. What kind of smoker do you have?
Improvise, Adapt and Overcome! Semper Fi
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HerbcoFood I’ll try to put together a SOP on how I do it along with hints for different conditions and equipment. It may take me a while because it is very easy, but does have many variables; I.e. cheese type, ambient temp. , equipment type and wood type. It will be a good mental exercise for me. What kind of smoker do you have?
Bob Stehlik That is fine, I know how difficult it is just writing what you think is a simple recipe.
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Bob Stehlik That is fine, I know how difficult it is just writing what you think is a simple recipe.
HerbcoFood Since there are so many variable for smoking cheese; equipment , types of cheese and even ambient temperatures; I decided to add a couple of links that I think cover the subject. The last one is for Smoked Cream Cheese and I have yet to try smoking cream cheese, but it leaves open a whole bucket full of ideas to use as a topping on the finished product.https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.themountainkitchen.com/smoked-cheese-step-by-step-guide/
https://www.wideopeneats.com/how-to-smoke-cheese-on-your-grill/
https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.smoking-meat.com/october-14-2021-smoked-cream-cheeseImprovise, Adapt and Overcome! Semper Fi
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HerbcoFood Since there are so many variable for smoking cheese; equipment , types of cheese and even ambient temperatures; I decided to add a couple of links that I think cover the subject. The last one is for Smoked Cream Cheese and I have yet to try smoking cream cheese, but it leaves open a whole bucket full of ideas to use as a topping on the finished product.https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.themountainkitchen.com/smoked-cheese-step-by-step-guide/
https://www.wideopeneats.com/how-to-smoke-cheese-on-your-grill/
https://twiceastasty.com/2021/04/29/home-smoked-cheese/
https://www.smoking-meat.com/october-14-2021-smoked-cream-cheeseBob Stehlik The link doesn’t work.
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Bob Stehlik The link doesn’t work.
HerbcoFood I separated the links. See if they work now.
Improvise, Adapt and Overcome! Semper Fi
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