Nice cold morning to fire up the smoke tube and get some cheese smoked. Holidays approaching and family and friends are always asking for it. Favorite is extra sharp cheddar smoked with hickory.
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Ha ha. That's what I did just yesterday. Enjoy the Smoked Cheese.-
captainlee I smoke for 2-3 hours until it starts to get a little color change. I also give it a flip about half way thru.
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This is on my list of stuff to try. What’s the process?Comment
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I buy block cheese and use a smoke tube inside the Yoder. I smoke for about three hours. I don't get a ton of smoke from the tube because of the altitude here. It's also a challenge to keep it lit. I do occasionally turn the fan on to give it a boost. The colder the outside temp the better so you don't get heat built up inside the smoker. Give it a try.
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What's your temp for cheese?
Edit: I should clarify I mean temp range outside, I realize you don't run the smoker.Comment
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I'm about to explode smoked cheese... I love turning crap cheapo wallyworld blocks of cheese into something special. Just finished off all my stuff from last year so have a few blocks to knock out. Also do some higher quality cheeses usually Swiss and maybe a cheddar. Now that I have my cold smoker box on the MAK I might do some more delicate stuff for a long smoke as well.Comment
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captainlee I LOVE smoked Swiss, hickory or a fruitwood and a couple weeks to marinate is awesome. -
Thanks, I'll do it on the next batch. I'm A Swiss fan. Really shouldn't eat dairy but I make sacrifices.
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Can't wait to try this, I've been waiting for it to cool down enough, it's been a long wait in Florida lolComment
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Yep, I smoke probably 100lbs of cheese a year. All kinds. I also use my dry aging rig to age it sometimes.Comment
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