I just cold smoked and vac sealed 5 lbs of sharp cheddar and 3 lbs of pepper jack. I did 2 hours of hickory, almost closing the vent completely for the last puck since my cab temps were in the low 70s. I've read on here that eating the cheese right off the smoker has an "ash tray" taste. Well, of course I had to try a piece or two. It was good, only tasting like a clean ashtray with a couple of fresh cigarette butts in it. (Don't ask me how I know this-I lost a lot of crazy bets in my younger days, and ain't doing a whole lot better now). I'm going to leave it untouched in the fridge for as long as I can, but I'm sure I'll be in it before the weekend is over. I'd say I'll give away more than I eat, because this Bradley sure is messing with my waistline, just like you guys warned me. Plus, I have a 7 lb brisket ready to go on tommorrow night. I'll let you guys know my opinion (and my lucky friends) of how the cheese turns out. I think it's going to be pretty darned good!
Hahaha, sounds good Ontrack. ;) ;D
If you can manage to leave it a minimum of 36 - 48 hours then I think you will notice a big improvement from the initial "clean ashtray with a couple of fresh cigarette butts in" taste!
I try and leave mine a week before eating but rarely last that long! :-[
10 days was perfect for me. Just a matter of taste I guess. Pepper jack was my favorite of the cheeses I have smoked. A brand from Vermont called Cabot was particularly good.
Thanks, guys. I think I'll be safe up to the 48 hours, hopefully a couple of days more. But Malc, I'd say I'll be lucky to have any left in 10 days...
6 days later...it's great! Just ate a few slices of the cheddar and it's really good-even the wife likes it. We tried a few pieces after day 3 and it was still a little too smoky (the cheddar was much smokier than the pepper jack). It wasn't bad on a cracker with summer sausage, but a little harsh to eat alone. I was actually getting a little worried that I used too much smoke, but after today I'm very satisfied and wouldn't change a thing.
Either the Monterrey Jack or cheddar will make great melted cheese sandwiches. Preheat a frying pan, iron pan if you have one (griddle works better). Shred about four ounces of smoked cheese. Butter two slices of bread; one side only. Put one slice of bread in the pan, buttered side down. Pile on the shreded cheese. Lightly press down the cheese with your hand to flatten the top. Add two slices of tomato that has been sliced thin, sprinkle on some oregano and garlic powder. Top with the other slice of bread, buttered side up. Press the bread down with a spatula, not to forceful. When the bottom slice is golden brown, flip the sandwich over, and continue to cook until the other side is golden brown.
These are great. Shreding the cheese helps it to melt better, and the smoke flavor is more evenly distributed throughout the sandwich.
Man, Habs, I wish I would have read that before I ate tonight. That sounds right up my alley. I bet I try it tomorrow, though. Thanks very much for the recipe and I'll let you know what I think. I know I'm gonna love it though, because I eat alot of grilled cheese sandwiches.
They are very easy to make. Just one correction in the recipe, the cheese should be shreded not grated. I've corrected that in my last post.
Gotcha Habs, thanks. If the wife gets home soon, I'm gonna make us a couple. If she doesn't, I'm gonna make me a couple.
Hey Habs-I followed your grilled cheese recipe (exactly) and they were delicious! I did only the cheddar this time, next time the pepper jack. Sure would be tough to have to go back Kraft American cheese slices again after eating this. Thanks again!
Quote from: Ontrack on October 19, 2007, 10:47:02 AM
Hey Habs-I followed your grilled cheese recipe (exactly) and they were delicious! I did only the cheddar this time, next time the pepper jack. Sure would be tough to have to go back Kraft American cheese slices again after eating this. Thanks again!
If Hab likes it, it's gotta be good!!! ;D ;)
Hey Iceman-Hab is not the only one who likes it. Even my picky wife thought they were great. She didn't like the idea of tomatoes on hers, but after she took a couple of bites of mine, she wanted hers the same way!
My mind has been like mush lately. I'm juggling too many projects. I forgot to add you can also do them open faced under a broiler.
Don't worry Hab, my mind is made of mush. I think I'll just do 'em like you said the first time, because I really don't see how they could be any better--plus, it seems like any open-faced sandwich I make ends up more in my lap or in the floor than in my mouth.
Hey Hab, me again-I ate another one tonight per your first recipe--only added a thin layer of mayo on both slices of bread and just a touch more oregano-Orgasmic!!!
Geez yer killing me here. I have got to try that this weekend. :)
Now I have to see if I have any smoked cheese left. The addition of mayo sounds real good.
I stated earlier that I would be giving away more of the 8 lbs. of cheese than I kept-I don't see that happening. I gave a friend a lb. or so, and I've been in it so hard I'll be lucky to have any left by this time next week. When I do run out, I bet I have some not too far behind...
OK, about out of cheese, with a couple of more variations of Hab's grilled cheese sandwiches: add all of the above, plus some real bacon bits-outta this world! Ran out of bacon bits and tried about the only thing I could find that may work-thin sliced pepperoni-another great sandwich! Thanks again, Hab for the idea-I have enough shredded cheese for a couple of more, so maybe I can come up with something else...
Grilled Cheese sandwiches can be addictive. I have a cookbook on just grilled cheese sandwiches. It's stored away in one of many boxes, but that is where I got the idea of shredding the cheese first.
You sure came up with a good one! I'm thinking...mabye a fried egg on top of everything else??? Can't get much thicker, though...aw, why not!
8)
Man, you people are making me hungary.
On the way home, I MUST stop and buy some cheese!!!!!!!!!!!!!
Sherlock, if you have a Sam's Club nearby, they have 5 lb blocks at a very good price. That's where I bought the sharp cheddar, but they didn't have pepper jack. 3 lbs of peppper jack at a local grocery chain cost me almost 3 times as much as 5 lbs at Sam's. But, if you haven't tried it, you need to, because it is delicious!
BACK AGAIN ! ! ! ! ! ! ! ! ! ! !
1 What size pieces work best?
2 Should I wrap before or after the aging of the cheese?
Thanks
Now you've done it..... I know what's for supper tonight at the pensrock household! I have plenty of smoked cheese, now I only wish my 'Habs Canadian Bacon' was ready to top it off with, I normally use Miracle Whip on my grilled cheese sandwiches, just a personal preference.
I have a quick question for everyone, what kind of pepper jack are you using to smoke? I have tried several kinds of pepper jack and no one likes it, they all love unsmoked pepper jack including me. As a matter of fact a guy is supposed to be sending me a couple pounds of Habanero cheese to try, I cannot wait, the hotter the better. The pepper jack cheese is the only cheese that I have done that is not loved. I have been looking for an American pepper cheese to try but cannot find any locally. Thanks for any suggestions. BTW I tried apple, hickory and oak for the jack cheese nothing seemed to make a difference and I always wait at least three days before allowing anyone (except me of course) to taste it.
Wrap the cheese prior to aging.
For pepper jack I have tried both sharp cheddar and Monterrey jack. Monterrey comes out much better than the cheddar version. The cheddar pepper jack came out very bitter, and it was a Cabot brand, so it wasn't a cheap brand.
I agree with Habs-Monterrey Jack. As for the size, I buy it in 5# blocks and split it longways twice. Perfect fit for a cracker!
I have done Cabot pepper jack. It was awesome. This would also be the Monterey Jack version. I have not tried other pepper varieties like cheddar as I am not a big fan of them unsmoked. Preference I guess. Also, I let my smoked cheese sit about ten days to get to the flavor I like. Maybe you should try to let it sit a bit longer as an experiment. Also, do you like it? If so, more for you ;D Crap, that reminds me, I have to get my Christmas cheese in there today. :o
Hi Malc;
I think Cabot only makes cheddar cheese. Though they call one of their cheese pepper jack, it's not made with traditional Monterrey Jack, but with cheddar.
Hmmm...interesting. Maybe it was a cheddar, but I did find this on their website. You got me wondering now.
http://www.cabotcheese.com/f1.php?left=menu-ourproducts.html&right=ourproducts.html