It got up to about 11 degrees today, so I figured it was cold enough to smoke some cheese:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1169.jpg)
In the smoker for four hours:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1170.jpg)
It never got over 30 degrees in that smoker, either.
Out of the smoker, labeled, and ready to rest for 24 hours before vacuum-sealing:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1171.jpg)
We'll have to hide it when the nephews come over for a visit!
seemore
"Some Cheese"?
You've been BUSY.
Looks great!
Hal, it's been too long since we smoked cheese. And we brought out what smoked cheese we had left at Thanksgiving, and the nephews discovered how much they LOVED smoked cheese!
So, it was time to stock up again.
We did some string cheese this time, as a long-time member on this Forum, Smoking Duck (aka Marc) told us to smoke string cheese, then bread it and deep-fry it. So, we just have to try it!
mrs
smokin' and fryin'
Gotta be good!
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Just looked again - I see you have a Schnuck's.
You ever buy their beef? (sirloins/strips/ribeyes)
Our Schnuck's has much better beef than any of the other stores.
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I've never smoked any cheese, but I plan on it...
Have you ever smoked cream cheese?
I'm thinking some smoked (home-made) Boursin would fantastic dolloped on a grilled steak!
The string cheese breaded and fryed sounds way good.
hal I smoked some cream cheese and believe it or not it held together and was pretty good.
Wifie loved it.
Cool..
Ya know.. ya just mix some fresh herbs in with CC, and you have some good "Boursin"...
(Boursin is stupid expensive)
Dolloped on a steak - right when it comes of the grill, it spreads out and gets happy...
Now, if it was smoked first... OMG...
I noticed that you let your cheese rest prior to vac sealing it. Do you notice much of a difference this way?
I did cheese for the first time and put it directly in the vac seal.
oak, by rest I think most let it come back to room temp so it won't smush when vac sealed.
Blue Cheese where's the Blue Cheese I know you said you was gonna smoke some Blue Cheese!!!!! ;D ;D ;D
I rarely vac seal my cheese. I wrap with plastic wrap and put into a zip lock bag. I never have problems with it going bad. Now if I'm planning to keep some longer than a month or two, then I'll vac it up.
Your cheese looks great seemores. :)
Quote from: seemore on January 09, 2010, 06:05:38 PM
We did some string cheese this time, as a long-time member on this Forum, Smoking Duck (aka Marc) told us to smoke string cheese, then bread it and deep-fry it. So, we just have to try it!
mrs
I have never deep fried cheese before but Guy did some on his show yesterday and he wrapped the cheese in a wonton wrapper before breading it to keep the cheese from running out. Looked like a great idea.
Thanks for the compliments, everyone! We just try to do as good as everyone else here on the forum does with their smoked cheeses.
Hal, Schnuck's is relatively new up here, within the past five years. Remember, this is Hy-Vee Country. :)
We usually go to a butcher shop for steaks, but have bought the filets and ribeyes from Schnucks, and they are good.
What I like about Schnucks is the variety of unique foods and cheeses.
10.5, I know, I know, about the Blue Cheese. I had a package of Maytag Blue in my hot little gloved hand, but somewhere between the Specialty Cheeses and the checkout, I dropped it. I completely spaced it off, too, until Mr. was taking inventory of the cheeses before smoking and asked where it was................... :-\
I am sure the cold weather is far from over, so we will smoke some more cheese, and will have to include the Blue Cheese.
We have never smoked cream cheese, but we may just have to try it.
We did smoke a package of goat cheese this time around, so it will be interesting to see how it tastes.
Mrs