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Smoked cheese

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  • Peterbilt123
    Club Member
    • Sep 2016
    • 58

    Smoked cheese

    Click image for larger version

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    Smoked a little cheese today. Found some on sale at Sam's Club and couldn't pass it up. I used oak pellets in my amazin tube smoker on my Rec Tec. Now the hard part begins; waiting 30 days to eat it.
  • Thunder77
    Founding Member
    • Jul 2014
    • 2652
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #2
    That looks delicious! What kinds did you smoke?

    Comment

    • Peterbilt123
      Club Member
      • Sep 2016
      • 58

      #3
      Colby, mild cheddar, and pepper jack. I usually only smoke for about 2 hours but my cousin brought some that he had smoked for 8 hours and it wasn't too bad. I only smoked for about six because I hated to get too far out of my normal 2 hours. I guess we'll find out in a month.

      Comment


      • Thunder77
        Thunder77 commented
        Editing a comment
        If you like, I will give you my address, and you can send me some to critique for you. 😎😎😬
    • Dr ROK
      Charter Member
      • Dec 2014
      • 1346
      • Morrill, Nebraska
      • Retired high school teacher and principal
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      #4
      Wow, 8 hours? I did 2 hours and it was borderline too strong smoke for me. I did a batch recently and I only did it for an hour. I'm thinking it'll be just about right for my taste. I did cut mine into smaller chunks though, so that may be part of the problem. Much more surface area per bite of cheese. This time I left them in whole 8 oz chunks, so we'll see. I love experimenting!!!!

      Comment

      • Shane Rakow
        Club Member
        • Oct 2016
        • 569
        • Nebraska
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        #5
        I'm lucky to have it last 3 days. 30 won't happen.

        Comment

        • Peterbilt123
          Club Member
          • Sep 2016
          • 58

          #6
          That's what I thought ROK. He only let his mellow for about two weeks and it was a little bitter. I think 30 days is mandatory for cheese smoked this long. I agree Shane. I usually store it in the beer fridge crisper so I don't think about it. I still think 6 hours is a little much but the wife wanted me to try it because she likes a little more smoke flavor. Guess we'll see.

          Comment


          • Shane Rakow
            Shane Rakow commented
            Editing a comment
            I'll try letting it rest for a month next time I do cheese, (tomorrow, actually). I've always just smoked it for a couple hours and consumed. I would think that vacuum packing after smoking would be a requirement to keep it from going south.
        • Atalanta
          Club Member
          • Jul 2016
          • 430
          • Barnsley's Ford
          • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
            Smoker: None yet, part of why I joined
            Thermometer: 10+ yr old Taylor digital thermometer with remote
            Sous Vide: Anovo Imersion Circulator (1st gen)
            Coffee Roaster: Hot Top Coffee Roaster
            Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

          #7
          Ok, is/are there some links for smoking cheese? That's something I want to try. Hot or cold smoked? Any particular cheeses suggested? I am looking forward to hearing your report next year.

          Comment


          • Shane Rakow
            Shane Rakow commented
            Editing a comment
            I just googled "smoking cheese," and got 14 million hits. Not finding much with a search of "cheese" here at AR in the tested recipes section. Sounds like a great opportunity to put something together here!
        • Tim E
          Former Member
          • Apr 2015
          • 147
          • Western Washington, Sea Level

          #8
          The wait is killer Peterbilt123. Pepperjack is definitely my fave to smoke. The most I have gone is 3-1/2 hours of smoke. My favorite timeline is about 2hrs. Looks good, enjoy!

          Comment

          • Peterbilt123
            Club Member
            • Sep 2016
            • 58

            #9
            The wait is definitely the hardest part. Atalanta I just find whatever cheese sounds good with a little smoke. Crystal farms has a habanero that is really good to smoke paired with a little deer bologna and beer. They also have a horseradish cheese that's really good on reuben sandwiches. I just like to experiment with all kinds. If you don't like how they turn out, your only out a couple bucks and about a month of wait time.

            Comment

            • rapinau
              Club Member
              • Dec 2016
              • 20
              • Bella Vista, AR

              #10
              Due to super coldness outside, thoughts turned to smoky cheese. Busted out my amazen 5x8 pellet tray, my completely unplugged masterbuilt electric smoker, and some Sams club cheese blocks. 3 hrs later and viola! Could not wait a month, only waited a week. Irish cheddar, Irish ballyshannon , and Gruyere. Could not be easier. Made 3 trays as seen in photo. Gave away a lot as gifts, but my wife snagged all the gruyuere , I am hoping for smoked cheese dip out of that deal. Mmmmmm cheese.
              Attached Files

              Comment

              • Mr. Bones
                Birthday Hat Master
                • Sep 2016
                • 7970
                • Kansas Territory
                • Grills / Smokers
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                #11
                rapinau , Pics look great, cheese sounds Scrumptious!!!
                Dang, Son!!!
                Where'd ya source out th' Irish cheeses at? I wants me some!!!

                Comment

                • kenrobin
                  Charter Member
                  • Jun 2015
                  • 306
                  • San Francisco Bay Area
                  • Cookers
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                  #12
                  After smoking the cheese, do you have to vaacum seal it? Is a tight plastic wrap good enough?

                  I just got an Amazen Maze but I really don't want to spend $130 or so on a vaacum sealer right now.

                  Comment


                  • Atalanta
                    Atalanta commented
                    Editing a comment
                    IMO it's worth the investment. FoodSaver is having a sale right now and free shipping.I'd go with the starter kit for $70.

                    http://www.foodsaver.com/vacuum-seal...o%20High&sz=23

                  • GadjetGriller
                    GadjetGriller commented
                    Editing a comment
                    in a pinch I have used that cling wrap worked ok. or and this is just a suggestion I have not tried this. you could use zip lock bags and the water submersion trick (used a lot for Sous Vide) Don't know that that would give you a good enough seal though?

                  • GadjetGriller
                    GadjetGriller commented
                    Editing a comment
                    (put the cheese in a zip lock bag submerge the bag in water all the way up to just under the zip lock seal then close. The water pushes out all the air and you get a vacuum sealed "LOOK" may be worth a try?)
                • Peterbilt123
                  Club Member
                  • Sep 2016
                  • 58

                  #13
                  rapinau That looks amazing! I would love to find some of that Irish cheese! Looks great! I really do believe the foodsaver is a great investment but if you have to wait to buy one, I think just good saran wrap really tight will suffice until you can get one. We use ours for everything!

                  Comment

                  • Peterbilt123
                    Club Member
                    • Sep 2016
                    • 58

                    #14
                    Also, I have found that cutting your own bags is the cheapest way to go. Walton's has 11" x 50' rolls for $13.00. That really lasts a long time and I think way cheaper than zip lock bags.

                    Comment

                    • kenrobin
                      Charter Member
                      • Jun 2015
                      • 306
                      • San Francisco Bay Area
                      • Cookers
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                        - ThermaQ
                        - Thermapen
                        - ChefAlarm
                        - DOT
                        - iGrill2

                      #15
                      Atalanta Thanks for the tip.

                      Comment

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