I have searched for any info about cold smoked cheese and can't seem to find anything, I just got an A- maze-n smoker 12 in tube and SWMBO would like some smoked cheese, any suggestions.
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I've not done it but here's a thread I found. https://pitmaster.amazingribs.com/fo...-smoked-cheese
I did an advanced search in the pit using "smoked + cheese" (omit the quotes) and selected in title only. -
I have smoked cheese several times. First I put some ice in a foil pan and put a rack over the top of it. Place the cheese blocks on the rack. I use an A-Maz-N Tube with pellets. Place the tube in the bottom of your cooker and light the pellets. I have found that 2 hours of smoke is plenty. Cheese can get bitter if over smoked. The cheese will sweat a little as it smokes. When it's finished smoking dry it with a paper towel and wrap it in Saran Wrap or better yet use a Foodsaver. Leave the cheese wrapped and sealed for 3-4 weeks before serving. It will be too bitter if eaten right away. This ice method works well for me. Cheese will melt around 90 degrees. Hope this works for you. Good luck.Comment
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I've done lots of cheese, but as I am in Texas, I wait until the winter to smoke my cheese. I'm just afraid a tub of ice wont be enough to keep my cheese from a'meltin' when it's 102 outdoors. I don't know if it wouldn't work, but I'm pretty sure i'd end up regretting it.
The above method is almost word for word how I smoke cheese. I go longer than 2 hours, but that's a matter of preference.
The important part of the above post is the wait. Waiting a few weeks is absolutely essential. The longer you wait, the happier you will be. I found some year old smoked cheese in my fridge a while back. Looked normal enough. Had I known I would have let all my cheese sit for a year.
I usually go to Sams and get their 5lb bricks of yellow and Irish cheddar. I chop them into 1/2 lb blocks and vacuum seal afterwards with the food saver. I find white cheddar to be my favorite. I've done mozzarella, cheddar, provolone, and a variety of higher end fancier cheeses. I find the best ones to be the less expensive cheeses. No shame in using Kraft. My buddy went nuts and bought a bunch of gourmet cheeses last fall. When everything was done and over with, his actually had a wafer thin crust on some of his, and others had little white spots. I'm sure there's an explanation for this that escapes us, but his high end hail marys ended up being a waste of money.
Regretfully, I no longer have photos, but I go by color. Becuase I buy the same cheese each time, I know the color I'm looking for. I smoke for about 4 hours.
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All great info above. It's a "piece of cake" to do. I just did a batch with the A-maz-en tube in my COS a couple days ago when it was 85 degrees outside. Put a little ice in water pan and let her go. Cheapo thermometers in door read 100 but steel was cool & cheese was fine. Did 2-3 hours with apple pellets on an eclectic collection of Sam's cheeses. Especially like the Irish Ballyshannon. Pepper-jack is also a great one. Now vac-packed in fridge for a couple weeks to mellow out. Pretty bitter when first smoked. You'll learn to plan ahead so so smoke a fresh new batch before you run out. Enjoy!Comment
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The BEST thing about the ice bath method... The melted ice also picks up smoke particles. This is an added bonus and I highly recommend that you keep a couple of ice cube trays dedicated to making smoked ice. Note: tag them so SHMBO doesn't mistake them for reg. ice. They are a great addition to your favorite whiskey/scotch/bourbon.Comment
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