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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: Paddlinpaul on February 15, 2010, 02:28:38 PM

Title: Cream Cheese
Post by: Paddlinpaul on February 15, 2010, 02:28:38 PM
I cold smoked some salmon and cheddar yesterday and threw in a1/2lb block of cream cheese for the hell of it. Does it need to stay wrapped for 10-14 days like the cheddar? I'm thinking it will go nice with salmon.
Title: Re: Cream Cheese
Post by: FLBentRider on February 15, 2010, 02:45:23 PM
I would think so. You want the smoke to mellow and distribute throughout the cheese instead of being all on the surface.
Title: Re: Cream Cheese
Post by: classicrockgriller on February 15, 2010, 03:56:08 PM
You might try a small piece of it and let it come to room temp and try mixing it up to see what it taste like.
Title: Re: Cream Cheese
Post by: seemore on February 16, 2010, 09:03:33 AM
PP, did you try the smoked salmin & smoked cream cheese?  If so, how did it turn out?
Mrs
Title: Re: Cream Cheese
Post by: Paddlinpaul on February 16, 2010, 10:00:04 AM
I haven't tried the cream cheese yet. I put a bunch of salmon in the freezer so will try them together when the cheese has has time to mature.I'm thinking with all that smoke it will be good on pumpernickel bread.
Title: Re: Cream Cheese
Post by: ArnieM on February 16, 2010, 01:39:56 PM
I did cream cheese last month, along with cheddar, Swiss and mozzarella.  I let 'em all mature for a couple of weeks.  The cream cheese picked up a lot of smoke.  Seems like the softer cheeses do that.  It goes great on crackers; no smoked salmon around  >:(
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