Author Topic: Smoked Cheese..  (Read 7416 times)

Offline Sam3

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Smoked Cheese..
« on: January 28, 2012, 05:56:20 PM »
Well, it was time to try some smoked cheese!  ;D

Swiss, Mild Cheddar, Monteray Jack w/Jalapeno and Muenster.







All finished!




Smoked for 2 hours with Cherry and Oal pellets. Rested for two hours and then put into foodsaver bags. Time to mellow for a few weeks.  ;)

Offline ghost9mm

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Re: Smoked Cheese..
« Reply #1 on: January 28, 2012, 06:23:51 PM »
You are really gonna have a great time with that cheese, I let ours set for a month we think it is better if left a little longer...jmo.
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Offline Sam3

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Re: Smoked Cheese..
« Reply #2 on: January 28, 2012, 06:31:31 PM »
You are really gonna have a great time with that cheese, I let ours set for a month we think it is better if left a little longer...jmo.

Thanks for that. I planned on letting it sit until the 3rd week of Feb. ( my sister in laws 40th B-day).  I think I'll break out one of them though, just to see how it tastes.

Offline SouthernSmoked

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Re: Smoked Cheese..
« Reply #3 on: January 28, 2012, 09:08:52 PM »
Sam, the cheese looks awesome.

I normally let the cheese set in the frig for about 4-6 weeks before sharing.
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Offline hybridcx

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Re: Smoked Cheese..
« Reply #4 on: January 30, 2012, 10:50:41 PM »
looks good waiting for a cold snap here to do a batch.

curious question what is teh ideal loaf size for cold smoking 1 pound 2 pound ect.

Offline Ka Honu

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Re: Smoked Cheese..
« Reply #5 on: January 31, 2012, 06:02:14 AM »
... ideal loaf size for cold smoking

I usually cut into half-pound blocks, figuring that it gives me the best balance between surface area for smoke adhesion and convenience in serving.

Offline JZ

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Re: Smoked Cheese..
« Reply #6 on: January 31, 2012, 10:19:41 PM »
That looks awesome. I envy you guys south of the line --- your cheese prices (and beer) as soooooooo much cheaper than up here. I bought a lb of cheddar on sale today for $8 and the best deal I can get on 24 Buds is $38.

I noticed that you are not using the SG to produce smoke -- this is the 2nd thread that I have seen this on. What are you using for smoke and how does it work?

Offline Batman of BBQ

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Re: Smoked Cheese..
« Reply #7 on: February 01, 2012, 06:22:57 AM »
Looking good Sam!
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Offline SnellySmokesEm

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Re: Smoked Cheese..
« Reply #8 on: February 01, 2012, 08:31:00 AM »
Welp, I'm down to my last block of cheese, time to smoke some more.  Nicely done!
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Offline Sam3

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Re: Smoked Cheese..
« Reply #9 on: February 02, 2012, 06:11:03 AM »
That looks awesome. I envy you guys south of the line --- your cheese prices (and beer) as soooooooo much cheaper than up here. I bought a lb of cheddar on sale today for $8 and the best deal I can get on 24 Buds is $38.

I noticed that you are not using the SG to produce smoke -- this is the 2nd thread that I have seen this on. What are you using for smoke and how does it work?

I'm using the AMZNPS with oak/cherry pellets.
http://www.amazenproducts.com/


... ideal loaf size for cold smoking

I usually cut into half-pound blocks, figuring that it gives me the best balance between surface area for smoke adhesion and convenience in serving.

I thought about that after I made these. I'm going to go that route next time.

Offline SnellySmokesEm

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Re: Smoked Cheese..
« Reply #10 on: February 08, 2012, 06:12:30 AM »
I have the A-Maze-In Smoker as well but I have only used there wood dust.  How do the pellets work in the AMS?  Is it easy to get the pellets lit?
Is it bad if my wife refers to the smoker as "The Mistress"?
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Offline Sam3

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Re: Smoked Cheese..
« Reply #11 on: February 08, 2012, 08:11:27 AM »
I have the A-Maze-In Smoker as well but I have only used there wood dust.  How do the pellets work in the AMS?  Is it easy to get the pellets lit?

You have to get a good flame going on the pellets and let it sit for 10 minutes to establish a good bed of coals. Then blow out the flame and start smoking.

Cherry wood has a hard time staying lit unless you put some oak underneath it.
That's what I did. 50 % Oak on the bottom and 50% cherry on top.

I haven't tried any apple, hickory or mesquite yet.

Offline Salmonsmoker

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Re: Smoked Cheese..
« Reply #12 on: February 08, 2012, 08:16:35 AM »
Sam3,

Is the reason that you use the AMZN rather than the SG because it produces less heat?

JZ,

At $38/24 pack, maybe it's time to start brewing your own. :)
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Offline Sam3

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Re: Smoked Cheese..
« Reply #13 on: February 08, 2012, 08:19:25 AM »
Sam3,

Is the reason that you use the AMZN rather than the SG because it produces less heat?

JZ,

At $38/24 pack, maybe it's time to start brewing your own. :)

Yes, I didn't need (or want) to add a bowl of ice water in the box.

It's was @40 degrees outside with a good wind and the box temp only got up to 75 degrees.