Had my second cheese smoke last night. A friend asked me to smoke some cheese for their Super Bowl party so I smoked 3 blocks of cheddar 1 block of white cheddar and i block of colby. I went with 2 hours of hickory/cherry mix (Squirt says its a poor mans version of pimento) in the A-Maze-N Smoker.
(http://i70.photobucket.com/albums/i82/matts887/IMG00322-20110120-1821.jpg)
The set-up. I ended up putting the ice below the amazen smoker because the smoke was getting trapped below the drip pan. The smoker topped off around 80 degrees inside.
(http://i70.photobucket.com/albums/i82/matts887/IMG00323-20110120-1837.jpg)
A-Maze-N Smoker
(http://i70.photobucket.com/albums/i82/matts887/IMG00339-20110120-2107.jpg)
(http://i70.photobucket.com/albums/i82/matts887/IMG00338-20110120-2057.jpg)
All packaged up.
(http://i70.photobucket.com/albums/i82/matts887/IMG00340-20110120-2215.jpg)
Mmmmmmmmm gooood.
Now comes the fun part. ;D
I'm down to my last couple hunks of mozz.
I better make more.
Looks good Snelly. I'm down to the last couple of pounds of Mozz too. It goes great on frozen (though decent) pizza.
My butcher gave me a place that sells local New England cheese in 5 pound blocks. I'll get over there once I can dig my smoker out.
I haven't tried Gouda yet but many say it's really good.
Farmers is really good too.
Quote from: ArnieM on January 21, 2011, 07:26:07 AM
I haven't tried Gouda yet but many say it's really good.
You simply MUST smoke some Gouda Arnie. It's to die for ... Doesn't get any better than smoked Gouda.
Nice job on the cheese Snelly but do you think you'll be able to cut the cheese by superbowl time?
Quote from: smoker pete on January 21, 2011, 07:49:12 AM
Nice job on the cheese Snelly but do you think you'll be able to cut the cheese by superbowl time?
It all depends on what he eats between now and then.
Quote from: smoker pete on January 21, 2011, 07:49:12 AM
Nice job on the cheese Snelly but do you think you'll be able to cut the cheese by superbowl time?
For what I had for breakfast I'll be able to cut the cheese waaaaaaay before then. ;D
Sorry, I'll go back in my corner now.
From what I heard its a 2 week min. wait on smoked cheese. Last time I smoked cheddar and I thought it was great after a week. Am I wrong on the 2 weeks?
I got a batch sitting in the fridge now. Been in for about a week. Got it stashed in the back of the deli drawer. Gonna give it 3 weeks before I sample.
2 weeks is when I do my first taste test.
Some of the harder cheese takes longer and softer cheese is shorter.
For me anyway.
Quote from: OU812 on January 21, 2011, 08:56:11 AM
2 weeks is when I do my first taste test.
Some of the harder cheese takes longer and softer cheese is shorter.
For me anyway.
Ok Ok....quit twisting my arm. I am gonna wait 2 weeks ;D
I do a minimum of 2 weeks.
Quote from: SnellySmokesEm on January 21, 2011, 08:47:31 AM
From what I heard its a 2 week min. wait on smoked cheese. Last time I smoked cheddar and I thought it was great after a week. Am I wrong on the 2 weeks?
The taste test will tell. There's no right or wrong other than your taste-buds ;D
WOW, :o thanks for the reminder, I have 4 blocks in the fridge that I smoked 12-1-10 and 12-18-10 time to eat!!
10 days may work. Two weeks is better. I leave mine in for about a month or so. As stated, it depends somewhat on the cheese and how hard it is.
Yes, I'm gonna try Gouda.
Gouda, Parmesan, & Gruyere are excellent. I have tried Blue as well, with good results. Smoked Mozza & Parm on homemade pizza is to die for!!!
I love smoked cheese! When I do a smoke,I do a BIG batch and vac seal,put in a tupperware container and forget about it! I have some about 2 months old,and I find the older the better.Haven't done Gouda yet,but hope to soon.We use a lot of cheese ourselves,as well as give away a lot for " services performed " ,but still have enough to have when we want it.
Jim O
Quote from: Jim O on January 25, 2011, 07:29:10 AM
as well as give away a lot for " services performed "
Jim O
Sounds like a good deal to me. ;D :D :D