BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: rcger on February 09, 2015, 12:27:31 pm

Title: Smoked Cheese
Post by: rcger on February 09, 2015, 12:27:31 pm
I finished up smoking about 50 pounds of cheese this weekend.  I had about 20 pounds of Gouda and 30 pounds of Cheddar.  When I give some to a friend, I usually tell them they can't open it for at least 4 months.  I'm just curious to know what the shortest amount of "resting" time you've given to your cheese and still enjoyed the flavor.  Thanks in advance.
Title: Re: Smoked Cheese
Post by: tskeeter on February 09, 2015, 01:33:09 pm
For Gouda and sharp Cheddar, I usually allow it to rest one month.
Title: Re: Smoked Cheese
Post by: Jim O on February 09, 2015, 01:54:32 pm
I try for 4-6 weeks.
Title: Re: Smoked Cheese
Post by: tailfeathers on February 09, 2015, 02:51:54 pm

I try for 4-6 weeks.
x2


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Title: Re: Smoked Cheese
Post by: renoman on February 11, 2015, 05:59:55 am
One month wasn't nearly long enough for the batch I smoked. More like 3-4 months. Maybe I gave it too much smoke.
Title: Re: Smoked Cheese
Post by: Jim O on February 11, 2015, 07:46:57 am
My taste with cheese is 2 -2 1/2 hrs smoke with hickory. We like hickory for all cheese. I how have my first cheese using the A-MAZ - N tube mellowing. Anxious to try it !
Title: Re: Smoked Cheese
Post by: watchdog56 on February 16, 2015, 09:10:57 am
Usually 1  month.
Title: Re: Smoked Cheese
Post by: blokie on February 20, 2015, 02:46:50 am
I know this sounds strange, but when I smoke my cheese, I usually keep one piece for immediate use and vac seal the rest.
Title: Re: Smoked Cheese
Post by: Smoker John on February 20, 2015, 09:00:03 am
Like some of the others, minimum 1 month, better after a couple months. Some cheeses will absorb smoke more than others.