Greg (pensrock) did this at the MWSO. Was really good.
Cooper and bacon.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/ascoop.jpg)
Cube the cooper in 1" cubes. Put in microwave safe bowl for 2 mins, stir and nuke again for 1 min. Continue until melted. Add bacon when all melted.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/ascoop1.jpg)
You did have your molds all lined with clear wrap?
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/ascoop2.jpg)
Press melted cooper into molds the best you can. Work fast as it starts to set up fast.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/ascoop3.jpg)
I need to try this! That stuff was awesome that Greg brought to the MWSO
Quote from: Tenpoint5 on November 13, 2013, 08:37:41 AM
I need to try this! That stuff was awesome that Greg brought to the MWSO
I need to try again with the right cheese, don't' do this with sharp cheddar unless you want to feed the dogs.
Cooled and taken out of the mold.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/ascoop4.jpg)
Looks great Rick. :)
Looks like nice treat Rick
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That has got to be good!
My list of things to try is getting rather long again. ;D
Pat, I do not know if you can get Cooper Sharp American in Alaska but you can use any good soft cheese as a substitute. American is cheap and melts real well. Also you can add anything you want to the cheese. I always use bacon, that's a given. ;)
But I have done several varieties:
Bacon/shallot (good substitute if you do not have chives or wild leeks)
Bacon/chive (what I took to the smokeout)
Bacon/diced chili pepper (a bit too mild for me)
Bacon/diced jalapeno (very good)
Bacon/wild leek (real good if you can find wild leeks)
But you could use any cured meat, veggie or herb to mix it up. I'm trying different things myself. :)
Quote from: pensrock on November 13, 2013, 12:57:24 PM
Pat, I do not know if you can get Cooper Sharp American in Alaska but you can use any good soft cheese as a substitute. American is cheap and melts real well. Also you can add anything you want to the cheese. I always use bacon, that's a given. ;)
But I have done several varieties:
Bacon/shallot (good substitute if you do not have chives or wild leeks)
Bacon/chive (what I took to the smokeout)
Bacon/diced chili pepper (a bit too mild for me)
Bacon/diced jalapeno (very good)
Bacon/wild leek (real good if you can find wild leeks)
But you could use any cured meat, veggie or herb to mix it up. I'm trying different things myself. :)
Thanks :)
I missed these at the SO. :( They look great. Gonna try for sure.
QuoteI missed these at the SO. :( They look great. Gonna try for sure.
I did not know you did not get to try it. I took three blocks of it hoping everyone would get some. It really is good. :)
There was so much food at the SO, it was impossible to try it all!
If I use the AMZN-PS to cold smoke some of these muffin sized blocks how long would it take to be ready to eat?
I need to try this!! Just need to find some cooper....:-\
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Where do you get cooper at?
I had trouble finding it anywhere near Nebraska so I called Schreiber Foods, the manufacturer. They directed me to Cuba Cheese. I can buy it there cheaper than what I found on Ebay including shipping. (cubacheese.com) If you live in Pennsylvania just go to about any G-store. Otherwise, check coopercheese.com and use their store locator function. I think it's great cheese and worth the trouble I had getting it.
Then do you just cold smoke like normal and let sit for 3 weeks?
I normally smoke the cheese first, let it rest. Then melt it and add the other things. But you should be able to do it the other way depending on what you are adding to the cheese. You do not want it to go bad while waiting for the cheese to mellow out.
Quote from: STLstyle on February 17, 2014, 06:53:51 PM
Where do you get cooper at?
If you know someone with access to a Commissary they usually have it.
This just may be the fix for my bacon post. Thanks Rick for the pics, it looks very good.
What did you do with the "cheese cups" once you were done "resting them " ?????
QuoteWhat did you do with the "cheese cups" once you were done "resting them " ?????
Ummmm..... you cut them up and eat them. Boy are they good. :)
Quote from: pensrock on February 21, 2014, 06:40:23 AM
QuoteWhat did you do with the "cheese cups" once you were done "resting them " ?????
Ummmm..... you cut them up and eat them. Boy are they good. :)
They do not have to be cups, that is what he had to use as a mold so that is what he used. I like to use mini loaf pans but anything will work. :)
Quote from: pensrock on February 21, 2014, 06:40:23 AM
QuoteWhat did you do with the "cheese cups" once you were done "resting them " ?????
Ummmm..... you cut them up and eat them. Boy are they good. :)
They slice and melt on burgers and such real nicely!
gotta try this..
Hi guys, anybody up here in Ontario try this yet? If so, what did you substitute for the Cooper.
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I'm not in Ontario but any good quality cheddar cheese can be substituted. You could also do it with gouda, Colby, etc. Many different hard cheeses would work.
Just want to point something out so there are no misunderstandings. Cooper Sharp is a Sharp American cheese. It tastes different than normal American cheeses but I would think and good American cheese would work well to substitute. Many people see Cooper Sharp and think it is a cheddar but it is not. And you can also try mixing another cheese in with it. Sharp Cheddar is great smoked but if melted it may get gritty unless it is mixed with something else. Like in a cheddar sauce you can mix in milk to keep it smooth. I have not melted a lot of cheddar as is but did not want someone to melt a five pound block and not be happy with the results. I would try to do a smaller piece first and see how it comes out. I would not be afraid to try mixing American and some shredded cheddar and see how it works out.
There may be a better way to melt the cheddar to get smooth results and I'm, no expert I just know what works for me. Experiment a little you may be surprised in what you come up with. :)
Oops! Sorry, Pens is absolutely right. I wasn't thinking correctly. Pens smokes tons of cheese. Take his advice, he knows of which he speaks.
Sorry Greg.
Quote from: KyNola on June 26, 2014, 01:17:52 PM
Oops! Sorry, Pens is absolutely right. I wasn't thinking correctly. Pens smokes tons of cheese. Take his advice, he knows of which he speaks.
Sorry Greg.
Have to agree with Greg on this one, the first batch I tried after last year's MWSO was with cheddar and it turned into a large batch of bacon and chive dog treats, the cheddar got so gritty and dry that only the dog's could enjoy them. Greg is truly the cheese master around here! :)