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Smoked cheese
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
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!!!!
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Club Member
- Oct 2016
- 569
- Nebraska
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Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
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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.
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Club Member
- Jul 2016
- 435
- Barnsley's Ford
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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
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.
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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!
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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.
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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.
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Charter Member
- Jun 2015
- 533
- Clayton, CA
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Cookers
- 18" Weber Smokey Mountain (2000)
- Weber Genesis EP-310 (2013-2015)
- 22.5" Weber Master Touch (2015)
- Traeger Pro Tailgater (2015)
- Mak 1 Star General w/ wi-fi (2016)
Thermostats
- ThermaQ
- Thermapen
- ChefAlarm
- DOT
- iGrill2
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.
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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.
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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?
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(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?)
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