We just got a 4 rack digital smoker. Smoked a pork butt for pulled pork that turned out great We would like to smoke some cheese. Would appreciate any tips for smoking cheese. Types to smoke, favorite briquettes to use.
I should have added what types of cheese are best for smoking?
Hi and welcome aboard. You might browse through the Cold Smoking (http://forum.bradleysmoker.com/index.php?board=8.0) section of the forum for tips on smoking cheese. Lots of information there.
Thank you. I will head over to that section now.
did some cheese a couple days ago. to start its better to have less then more smoke till you know what will work in your home. that been said if the cheese turns out to strong to nibble or serve with crackers\it can still be used in many cooked dishes. just about all formed cheese will work. pick what you like and have at her. i like to use apple when i smoke mine and between 3to5 pucks. not sure what the temps are where you live but try to keep your smoker temp under 90 deg. use the puck burner only and add a tray of ice if needed to keep it cooler. i was able to do my last cheese and stay at or below 70 deg. after its smoked let it rest about an hr then vac. seal and place in fridge.. left alone for 4 weeks to finish then eat. it will taste ashtray like right out of the smoker. good luck and have fun.
jeff
Thanks for the tips Jeff. We will see in a few weeks how we did. The four blocks are vac sealed & in the fridge.
After reading many post on smoking cheese, here is what I determined was the best way. I buy 2# blocks and cut them in 1/2, so you have 1# pieces being smoked. I smoke for 2-4 hours at 90 degrees, depending on how strong I want the smoke flavor. If the oven gets too hot, open the door a couple of inches to keep it at 90. If you get much above 90, the cheese will start to melt and deform.
Let the cheese cool on cooling racks for 2-3 hours. When completely cooled, vacuum pack them, write the date on them, and leave them in the refrigerator for 2-3 months. I opened my first batch at 2 months, and it still tasted like an ash tray. I sealed it back up and gave it another month. So now I leave all of mine in for 3 months before opening any of them, but others do them for less time.
Hope this helps!!
AkBillyBow