Author Topic: Newbie question about cold smoking cheese..  (Read 2898 times)

Offline Stlhdbvr

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Newbie question about cold smoking cheese..
« on: October 24, 2014, 02:49:52 pm »
Hello all. Im very to new to the smoking world so i figured i would test the waters by smoking cheese.  I've browsed the different topics regarding cold smoking cheese and picked up a few tips. My question is how thick of slices should i cut? Or is it better to smoke larger pieces and cut them when ready to eat? Any help is greatly appreciated! Thanks!

Offline KyNola

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Re: Newbie question about cold smoking cheese..
« Reply #1 on: October 24, 2014, 05:45:29 pm »
This is just my personal opinion and others with more knowledge will come along and give you better advice but I would cold smoke it in larger pieces.

Offline GusRobin

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Re: Newbie question about cold smoking cheese..
« Reply #2 on: October 24, 2014, 07:05:52 pm »
or you can experiment and smoke as larger pieces and some as slices and see what you like best.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

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Offline pensrock

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Re: Newbie question about cold smoking cheese..
« Reply #3 on: October 24, 2014, 07:16:14 pm »
I have smoked presliced american cheese several times. I keep it stacked together in about one pound sizes and smoke it just like blocks of cheese. Comes out great. But if you have a big block of cheese, 5-7 pounds. I would cut it into one pound chunks and smoke it. That way you can slice it later or grate it or chunk it up. depending on what you want to use it for. Keep the top vent open and if the temp gets above 90 F then crack open the door till the temp drops or add a rack of ice in a pan on the bottom rack to keep it cooler.

Offline Stlhdbvr

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Re: Newbie question about cold smoking cheese..
« Reply #4 on: October 27, 2014, 05:34:22 pm »
I gave it a go last night. Smoked some Tillamook cheddar and pepper jack. Temperature average was about 82 which I was happy about. I let it rest in the fridge over night and vac sealed it this afternoon. Hope it turns out well! That is for the advice guys!

Offline sage03

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Re: Newbie question about cold smoking cheese..
« Reply #5 on: October 29, 2014, 12:50:48 pm »
I'm sure you've already heard once it's vac-packed and in the fridge leave it there for at least a month,preferably longer. Better yet put something over/around it to hide it so you won't be tempted!!! Enjoy you'll love it.

Offline pensrock

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Re: Newbie question about cold smoking cheese..
« Reply #6 on: October 29, 2014, 01:13:57 pm »
yep 4 weeks minimum, then try it and if still too strong let it sit another week or two.  :)

Offline iceman

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Re: Newbie question about cold smoking cheese..
« Reply #7 on: October 31, 2014, 11:09:47 am »
yep 4 weeks minimum, then try it and if still too strong let it sit another week or two.  :)


Unless it's someone that bugs you every time you fire up the smoker, then I give it to them to taste right out of the smoker.  :o That way they don't bug me for samples anymore  ;D