Results of Smoked Cheese - yum

[Michael_in_TX]

So I finally got into the batch of cheese I smoked on January 14th. I decided to try the cheddar block first. Mmm....this is good!



The smoke flavor is difficult to describe accurately. It just adds that little something to the cheese. I am glad I let these mellow a bit in the fridge (vac-sealed) as I can see where immediately coming off the smoker they could have an acrid flavor. The smoke flavor did approach that, but only on the extreme edge slice. The interior slices were fine and very tasty.

I've also got a block of Swiss and Monterey Jack that I need to get into but as of now, I am very happy I did this. Unfortunately, I'll have to wait about a year before I can do it again.

[realdocBBQ]

Why do you have to wait a year?

[ItsAllGoneToTheDogs]

temps

[ItsAllGoneToTheDogs]

If you can keep your cooking area under 200, you can surround the cheese on multiple sides with loaf pans full of ice. That will give you a few more months. If your cooker has a chimney I've seen people run a flex duct to make a "cold smoke box" that'll give you a few more weeks if you only smoke at night

You can aslo smoke harder cheeses (parm and such) or grilling cheeses (halloumi) year round with a little ice

[captainlee]

Did a bunch before Xmas for friends and family, got another batch to do this week. It really comes out great. I just do it on very cold mornings and don't have to worry about temps. Different issue for those living in warmer climates. The favorite is extra sharp cheddar hickory smoked. If you haven't tried doing it give it a try.