Smoked Specialty Cheese

[Scotty-G]

Had a chance to make some cold smoked cheeses the other day - Mozzarella, Jack and Extra Sharp Cheddar

After a few hrs of apple, into vacuum bags they went for a 2 week rest.

Took some of the smoked extra sharp cheddar and vacuum marinated it in Merlot.



Got a real nice smokey, wine smell.  By itself, a little intense in flavor but on crackers - WOW!
Taste test at work being prep'd for tomorrow.

[manxman]

Took some of the smoked extra sharp cheddar and vacuum marinated it in Merlot.

Interesting, how much merlot did you add??  :)

[Scotty-G]

Interesting, how much merlot did you add??  :)

Until the blocks of cheese were covered.

[Smokin Soon]

That sounds like a future plan for me. Thanks!

[Habanero Smoker]

This does sound interesting. How long did you marinate the cheese?

[IKnowWood]

Funny to see this, at grocery store this Saturday we were getting some cheeses for dinner (just cheese and cracker, but lunch) and we ran across a red wine marinated Cheese.  I think the cheese was a dryer Goat Cheese with a nice deep red rind on it.  I thought it was odd to see a wine marinated / aged cheese.  The cheddar does sound good however.

But could not pass up the Stilton with Lemon and Blueberry, those were excellent.  And smoked swiss was nice.

[Scotty-G]

As the story goes, my great grandfather back in black forest of Germany had a hugh wheel of cheese and he would wash/bathe it in wine and salt regularly - only taking a small piece at a time.  Wine cheese is not uncommon but typically I've seen it as a soft, spreadable cheese made with port wine. 

That's were the inspiration came from except following the time honord tradition of "enie, menie, mine, moe" I went with extra sharp cheddar out of my batches of smoked cheese.  Not wanting to waste an expensive wine I went with a bottle of $2-Chuck.  For those without a Trader Joe's in your area, it's an inexpensive wine ($1.99 US) from Charles Shaw Winery in CA that it isn't that bad.  For those in the know and access . . . :)

I marinated the smoked cheese and wine in a vacuum marinating tub under a vacuum for 1 week in the fridge.

Taste test at work went great.  The Merlot Cheddar is gone.  Glad I didn't bring all of it in, still have some at home for me  ;)
All the different smoked cheeses, some homemade canadian bacon and crackers made for great snacks all day long.  :P