Cheese with cherry smoke

[PhilM]

Good morning All,

building works to extend the house and a busy time at my job have meant I've not been here for a little while and the outdoor cooking has taken a back seat. Treated myself to a little "me time" recently and had my first attempt at cold smoking cheddar on the Kamado. Very pleased with the result:









Now vac-packed and resting for a couple of weeks to let the cheese mellow-out.

Thanks for looking.

[Jerod Broussard]

Wow, cherry and cheese. Great late night snack. 0240 CST here in the states. I think I got cheese in the fridge.

Crap no, kids ate it all.

[RonB]

Isn't that always the answer when you have kids??

[Elton's BBQ]

Nice result.. PhilM

[Steve B]

That looks great. It’s almost time to wip up some more smoked Reaper jack cheese myself.

[Chief1232]

Looks good! How long did you smoke it for?

I just did some this week, I pulled 1/2 at 2 hours and 1/2 at 3 hours. Going to do some taste testing and see what everyone likes better after a week or so!

[PhilM]

Four hours total smoke time but the smoke generator I use gives a really thin, almost invisible smoke so I knew it would take a while. I'm not a fan of strong smoke. I really prefer just a background flavor. If I can keep the cheese as the leading lady and smoke as the supporting cast, I'm happy.

[Chief1232]

That makes sense! I use a pellet smoke tube and it produces a pretty intense smoke, so I tend to not let it go much past 3 hours.

[PhilM]

I also find virtually no heat being produced with the light smoke, so no risk of melting the cheese.

[jecucolo]

What is the pan that you used to put the wood chips in?

[PhilM]

It’s called a ProQ Cold Smoke Generator on Amazon UK. Uses fine wood dust which gently smoulders, producing the light smoke. Various types of wood dust are available. You can see how little dust was used for my 4 hour smoke in the original post, it’s very economical.

[jecucolo]

Thanks I like the way it works!

[Skip]

Nice. Smoked cheese is the best!