Smoking Today - Cheese and More Cheese

[HotSun]

I had to get this smoking done today, as I have no more time this year and I didn't want my fresh Mozzarella to get too old. The weather has been too rainy and other events in my life have prevented me from smoking, but it is cold and sunny today, so here we go...

To commiserate with Michael_in_TX , I decided to use my pellet tube, instead of pellet maze (my preferred device). I filled it about 2/3 full of hickory blend pellets and lit it:



One lesson I've learned it to let the flame burn for at least 5 minutes, otherwise it has a tendency to extinguish, at least for me.

Ambient temps in the mid-30's. I may need to add ice at some point, since my Kamander is so well insulated. Cheese is already to go:


On the menu today, starting from upper left corner and moving clockwise (quantities in parentheses):

• Mozzarella (2)
• Swiss (1) (trying this again texastweeter )
• Cabot Extra Sharp - Black Label (2)
• BelGioioso fresh mozzarella balls (3)
• Sharp Cheddar, generic (2)
• Cabot Extra Sharp - Blue Label (2)
• Cabot Extra Sharp - Black Label (1)

I am already at 1 hour, but I've had to add ice, as it nudged above 80F (thanks to the DW for noticing that).

The big experiment here is the fresh mozz. A friend of ours mentioned it to me a few months ago and I've wanted to try it. I could find no good info on smoking this type of cheese, so I'll make my own way here and see what happens.

I plan to smoke for 3 hours. It might be overkill, but we'll see. The only other thing I'm doing differently is that I'm flipping the cheese and rotating them, to get a more consistent coverage and exposure to the smoke.

I'll post results later.

[captainlee]

Fun to do! I smoked a bunch a few weeks ago but we've given most of it away. I may have to do another batch. Unfortunately I can only taste, we don't get along.

[Michael_in_TX]

Yay!

That has to be a bit annoying....even in the mid-30s, that ceramic grill is kinda working against you.

[HotSun]

Here is the final result:


It's all sealed up and we shall see what that fresh mozz tastes like shortly after the new year.

[Michael_in_TX]

Looking forward to trying this myself in about a month!

[Huskee]

You're an inspiration! I love the 'let's try it and see' trailblazing with the mozzarella. Cool stuff. I look forward to your results.

[HotSun]

I had to do this quick smoke before traveling and got back late on the 30th. It will be a few more days of resting before I can slice into the fresh mozz, but I'll post the results here.

[RDSBandit]

Are each of those 8 oz. Blocks?

Did you end up smoking them for 3 hrs?

How dis you wrap them?

[HotSun]

Are each of those 8 oz. Blocks?

Did you end up smoking them for 3 hrs?

How dis you wrap them?

Sorry, I was on vacation and just got back. One by one...

• Most of the blocks are 8 ounce, but I think the Cabot blue label is 12 ounce.
• I smoked them for three hours.
• I use an Avid Armor USVX chamber vacuum sealer, though any food sealer would do. A lot of people just wrap their cheese in plastic wrap, but I wanted an airtight barrier from other things in my fridge.

[HotSun]

I sliced the fresh smoked mozzarella last night. Here are a couple pics:




It was still pretty wet, which was surprising. It was a little firmer than regular fresh mozz. The taste was good and hard to describe, but it definitely needs some balsamic and basil. This would probably be great on pizza. I would recommend giving this a try, just for fun.

[Skip]

That smoked mozzarella looks fantastic!

[texastweeter]

You can see the smoke penetration on it lol

[HotSun]

I will add one additional note about the fresh mozzarella You'll notice that I changed the shape of the mozzarella by vacuum sealing it. Next time, I'll just seal, to retain the original shape.

[RDSBandit]

When you smoke cheese how do you eat it? Do you just slice off pieces and eat them on crackers? Or do you shred it up to use in/on different dishes?

[HotSun]

RDSBandit , use smoked cheese anywhere you would normally use cheese. My favorite use: add smoked colby jack to chili (white, w/beans, w/o beans, etc.). I don't make mac and cheese, but there is another use. Charcuterie boards. I usually give smoked cheese as holiday gifts.

[Elton's BBQ]

I have never tried to smoke cheese.. that has to change.. Thanks HotSun

[HotSun]

You're welcome Elton's BBQ . Yeah, you've got to give it a try, if you love cheese.

[Michael_in_TX]

I've got my batch still sitting vac-sealed in the fridge from mid-January. Getting close to when I should try a taste.

[HotSun]

Michael_in_TX , I break mine open after 2 weeks of resting. I suggest opening one and start enjoying!