smoked cheese
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Dr_Pain The controllers sometimes have a small plastic dot covering a hole. Inside that hole there is a small pin switch that changes the programming of the auger feed rates. It depends on who makes the board and electronics for the smoker. Most all the boards are made by the same company. You might look at the manual out troubleshooting feed rates.
johnsbrewhouse said in smoked cheese:
Dr_Pain The controllers sometimes have a small plastic dot covering a hole. Inside that hole there is a small pin switch that changes the programming of the auger feed rates. It depends on who makes the board and electronics for the smoker. Most all the boards are made by the same company. You might look at the manual out troubleshooting feed rates.
I have to think I am out of luck since the co troller is a whole LCD screen BUT there may be a key press to enter the programming
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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 thanks for the links
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Ended up doing it in my drum smoker yesterday. Didn’t grab pics, but just placed a smoke tube on the bottom rack, and the cheese on the top. In a couple weeks we’ll have Cheddar, pepper jack, gouda, and habanero cheddar!
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Ended up doing it in my drum smoker yesterday. Didn’t grab pics, but just placed a smoke tube on the bottom rack, and the cheese on the top. In a couple weeks we’ll have Cheddar, pepper jack, gouda, and habanero cheddar!
Midwest_kc I know that your people will love the bite. Yay for you. If they never had it homemade before, they will advise: That doesn’t taste like regular smoked cheese. I just smile when it happens.
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Midwest_kc I know that your people will love the bite. Yay for you. If they never had it homemade before, they will advise: That doesn’t taste like regular smoked cheese. I just smile when it happens.
zbigjeff I made it every year for a few years a while back. Everyone loved it. I don’t know why I stopped, but this topic got me going on it again. Probably going to smoke another batch here before long so we have enough for all of the holiday parties, etc.
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zbigjeff I made it every year for a few years a while back. Everyone loved it. I don’t know why I stopped, but this topic got me going on it again. Probably going to smoke another batch here before long so we have enough for all of the holiday parties, etc.
Midwest_kc Just blame c19 and get 'er done.
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Midwest_kc Just blame c19 and get 'er done.
zbigjeff said in smoked cheese:
Midwest_kc Just blame c19 and get 'er done.
Works for everything else, right?
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Finally had time and could temps so smoked some cheese. Now the hard part… Waiting three weeks to sample. Thanks glen for the advice on cold smoking in the Masterbuilt. Used a Wedge and apple wood pellets. Color on the cheese is great.
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Finally had time and could temps so smoked some cheese. Now the hard part… Waiting three weeks to sample. Thanks glen for the advice on cold smoking in the Masterbuilt. Used a Wedge and apple wood pellets. Color on the cheese is great.
wdaly good job, looks like you had good temperature on the cheese as well. The softer cheese’s don’t show any oiling or running. It’s well worth the wait unless you really can take intense smoke flavor, plus it give the smoke flavor a chance to blend throughout the cheese
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wdaly good job, looks like you had good temperature on the cheese as well. The softer cheese’s don’t show any oiling or running. It’s well worth the wait unless you really can take intense smoke flavor, plus it give the smoke flavor a chance to blend throughout the cheese
johnsbrewhouse There was a bit of oil but I loosely wrapped them in parchment paper and refrigerated for 24 hours. Dried them up real good. Forgot to mark the two white cheeses so had to sample to decide which was the horseradish. Not fond of the fresh smoked taste, though. It’ll mellow well I think.
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johnsbrewhouse There was a bit of oil but I loosely wrapped them in parchment paper and refrigerated for 24 hours. Dried them up real good. Forgot to mark the two white cheeses so had to sample to decide which was the horseradish. Not fond of the fresh smoked taste, though. It’ll mellow well I think.
wdaly Yes, fresh smoked is pretty astringent until the flavors all meld together, kind of like eating cheese flavored firewood out of the campfire.
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johnsbrewhouse There was a bit of oil but I loosely wrapped them in parchment paper and refrigerated for 24 hours. Dried them up real good. Forgot to mark the two white cheeses so had to sample to decide which was the horseradish. Not fond of the fresh smoked taste, though. It’ll mellow well I think.
wdaly Try wrapping them in plain butcher paper next time. Parchment paper has silicone in it to make it water resistant as well as non-stick. Sometimes it won’t absorb oil as well as just plain old butcher paper. Freezer paper will work to, just turn it over to the non shiny side when you wrap it.
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Finally had time and could temps so smoked some cheese. Now the hard part… Waiting three weeks to sample. Thanks glen for the advice on cold smoking in the Masterbuilt. Used a Wedge and apple wood pellets. Color on the cheese is great.
wdaly Ahhhhhhhh! Yep, that’s a great look on that cheese and don’t peek for 2-3 weeks. I just finished all of my smoked cheeses. Time to get out there in the cold weather and do some cold smokin’ once again.
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I usually do several types. It is so hard to not eat them before 2 weeks of mellowing.
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wdaly Try wrapping them in plain butcher paper next time. Parchment paper has silicone in it to make it water resistant as well as non-stick. Sometimes it won’t absorb oil as well as just plain old butcher paper. Freezer paper will work to, just turn it over to the non shiny side when you wrap it.
johnsbrewhouse Thanks. As I was getting the parchment paper out, I thought “Why not use butcher paper?”. Then went ahead with parchment paper. Next time it’ll be butcher paper for sure.
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Finally had time and could temps so smoked some cheese. Now the hard part… Waiting three weeks to sample. Thanks glen for the advice on cold smoking in the Masterbuilt. Used a Wedge and apple wood pellets. Color on the cheese is great.
wdaly great looking product there.
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Finally had time and could temps so smoked some cheese. Now the hard part… Waiting three weeks to sample. Thanks glen for the advice on cold smoking in the Masterbuilt. Used a Wedge and apple wood pellets. Color on the cheese is great.
wdaly Good looking cheese. I’ve smoked up about 57 lbs so far this Fall & Winter. Still have about 15 lbs. more to go. I usually just plastic wrap and then vacuum pack. Ready to go in about 15 days. Gotta luv smoked cheese it’s easy to make and enjoyed by almost everyone.
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Finally had time and could temps so smoked some cheese. Now the hard part… Waiting three weeks to sample. Thanks glen for the advice on cold smoking in the Masterbuilt. Used a Wedge and apple wood pellets. Color on the cheese is great.
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samspade said in smoked cheese:
I usually do several types. It is so hard to not eat them before 2 weeks of mellowing.
That’s my problem as well.
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wdaly Good looking cheese. I’ve smoked up about 57 lbs so far this Fall & Winter. Still have about 15 lbs. more to go. I usually just plastic wrap and then vacuum pack. Ready to go in about 15 days. Gotta luv smoked cheese it’s easy to make and enjoyed by almost everyone.
Bob Stehlik Just out of curiosity. Why do you wrap in plastic before vac sealing. I’ve always just vac sealed mine. Does the plastic wrap help with the aging?
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