I've got 2lb baby loaf of Tillamook sharp cheddar, 2lbs of medium cheddar and two small cuts of swiss and pepper jack on the go, pics to follow.
First time I've used the cold smoke adapter and I'm pleased to see the temp is staying steady at 68F, I've cut the loaves into smaller pieces and left the two other cheeses as they came.
I was at the Tillamook factory on the Oregon coast today, did the tour of the factory and bought cheese obviously :) They had a variety of smoked cheeses in the store which is conveniently after the tour but I was surprised to see they had really large cuts of smoked cheeses, full 2lb baby loaves. The people in the store/gift shop had no idea of the process so I didn't get details from them but it left me wondering how they get smoke penetration in such large cuts?
Ya know what Dalglish...the way they smoke cheese isn't anything close to the way we do...they use coloring agents and other stuff...smoking at home is really an inexpensive way to achieve the same outcome...
I'm not an expert by any means...others will chime in...just saying...cold smoke your own salmon and cheese and save yourself a fortune!!! 8)
Quote from: La Quinta on August 30, 2011, 11:13:38 PM
Ya know what Dalglish...the way they smoke cheese isn't anything close to the way we do...they use coloring agents and other stuff...smoking at home is really an inexpensive way to achieve the same outcome...
I'm not an expert by any means...others will chime in...just saying...cold smoke your own salmon and cheese and save yourself a fortune!!! 8)
Yeah that crossed my mind and I was hoping that wasn't the case. As it happens they say they use a natural hardwood smoker. I've just looked at their website and got the answer I was looking for, the 2lb loaf is deli cut...duh! I guess there was too many different cheeses and I didn't pay close enough attention, kind of like a kid in a candy store:)
Done, now the wait. Fortunately my first try at cheese (pre cold smoke adapter) are only a couple of days away. By the end of the 2 hour smoke the temp had risen to 74F. Not much smokey colour to them but hopefully the taste is there :)
(http://i213.photobucket.com/albums/cc8/7dalglish/001-12.jpg)
(http://i213.photobucket.com/albums/cc8/7dalglish/002-4.jpg)
Dalglish...nice lookin smoked cheese, now the wait begins, some here on the board will say 2 weeks are enough, but we found that the longer you wait the better it seems to get, we wait at least 4 weeks...but I would recommend you try some at two weeks and some at four weeks and you be the judge...good luck
I have some cheese in my fridge that is 5 months old. I just tried some the other day and it tasted fantastic ;D
Oh hell...I have vac packed smoked cheese in the fridge for 10 months easy...no worries...do big batches...I learned that soon after getting on this site...I live in a hot environment so I do understand the storage of smoked cheese...it will last a long time..in a nice cold fridge....trust me..