First home smoked Cheese in Jordan EVER (I think) with pics

Hopefull Romantic · September 20, 2009, 01:05:00 PM

Okay I went to the supermarket this evening and picked the following:

Swiss on the left and mild and white Cheddar on the right

Pepper Jack on the left and Guyere and provolone on the right.

All the cheese in the first two pics may be known to you but in this third I am putting Carolyn's early advice to work. The white cheese on the left is a common cheese eaten in this neck of the woods and a Major breakfast staple. The one on the right is an Egyptian cheese called Roumy. (Carolyn's advice was to try and marry Jordanian food with smoke flavor) so this one is for you Carolyn.

The Cheese is in the smoker with Apple (Thanks Nepas) and the temp is holding at 76 F. They will still need about 75 more minutes and i SHALL POST THE RESULTS. STAY TUNED.

HR

Tiny Tim · September 20, 2009, 01:42:40 PM

Lookin' good, but ya better wait a couple of weeks before you post results. The cheese needs time to absorb the smoke and redistribute it...I fear it will taste about like licking an ashtray straight out of the smoker.

Hopefull Romantic · September 20, 2009, 01:57:03 PM

Hey Tim,

I said I was going to post the results. As soon as the smoker stops, in saran wrap they go and then the agony of the wait starts for the next 7-10 days. Okay, Okay I know it is supposed to be 10, but I am impatient...sue me.

HR

FLBentRider · September 20, 2009, 02:03:50 PM

Quote from: Hopefull Romantic on September 20, 2009, 01:57:03 PM
Hey Tim,

I said I was going to post the results. As soon as the smoker stops, in saran wrap they go and then the agony of the wait starts for the next 7-10 days. Okay, Okay I know it is supposed to be 10, but I am impatient...sue me.

HR

We are actually enjoying some that I smoked the last time it was cold here in Florida.

HR - We have camped @ Jetty Park in our RV...

Oldman · September 20, 2009, 04:17:11 PM

QuoteWe are actually enjoying some that I smoked the last time it was cold here in Florida.

Ya but you live further North than me... dry-ice comes to mind. ;D

pensrock · September 20, 2009, 04:58:59 PM

HR, the cheeses look good. I'm a little concerned about the soft white cheese in the last pic. It looks like it may want to melt even at low temps, you may want to keep a close eye on it. If it appears to be getting too soft. Lay a piece of cheese cloth on the rack and place the cheese on it. That way if it does melt some it will not fall through the racks and make a mess. I would wait 10-20 days to eat any. I know you'll be tempted at 7 days but the longer it mellows the better it gets. :)

Tiny Tim · September 20, 2009, 07:06:02 PM

Quote from: Hopefull Romantic on September 20, 2009, 01:57:03 PM
Hey Tim,

I said I was going to post the results. As soon as the smoker stops, in saran wrap they go and then the agony of the wait starts for the next 7-10 days. Okay, Okay I know it is supposed to be 10, but I am impatient...sue me.

HR

Sorry...just sounded like you were going to sample it right away, hence my warning. It's all good. ;D

Hopefull Romantic · September 21, 2009, 12:30:20 AM

Quote from: Tiny Tim on September 20, 2009, 07:06:02 PM
Quote from: Hopefull Romantic on September 20, 2009, 01:57:03 PM
Hey Tim,

I said I was going to post the results. As soon as the smoker stops, in saran wrap they go and then the agony of the wait starts for the next 7-10 days. Okay, Okay I know it is supposed to be 10, but I am impatient...sue me.

HR

Sorry...just sounded like you were going to sample it right away, hence my warning. It's all good. ;D

Hey Tim I was kidding.

Too much JD last night and did start the day very early so I dozed off and my wife packed the cheeses in Saranwrap. I will pos them in wrap this afternoon.

HR

Hopefull Romantic · September 21, 2009, 12:36:00 AM

Quote from: pensrock on September 20, 2009, 04:58:59 PM
HR, the cheeses look good. I'm a little concerned about the soft white cheese in the last pic. It looks like it may want to melt even at low temps, you may want to keep a close eye on it. If it appears to be getting too soft. Lay a piece of cheese cloth on the rack and place the cheese on it. That way if it does melt some it will not fall through the racks and make a mess. I would wait 10-20 days to eat any. I know you'll be tempted at 7 days but the longer it mellows the better it gets. :)

Hey pens,

the white cheese did come out softer than it went in but still could be handled. I do believe no one had ever tried to smoke this type of cheese and for this particular one I cant wait. My wife read your post and she offered to help. Now she is installing a combination lock on the fridge door.
HR

squirtthecat · September 21, 2009, 05:00:14 AM

What kind of cheese what that? (the soft white stuff)

mikecorn.1 · September 21, 2009, 05:19:42 AM

congrats on the cheese, waiting till it gets cool here in yexas to do some.

Hopefull Romantic · September 21, 2009, 05:22:48 AM

Quote from: squirtthecat on September 21, 2009, 05:00:14 AM

What kind of cheese what that? (the soft white stuff)

Squirt,

that cheese is made of goat milk but is nothing like Feta. Under normal circumstances, it alot harder and much less salty. It is great as is but grilled or fried with a good loaf of bread and watermelon...it is some thing else.

HR

Caribou · September 21, 2009, 06:22:30 AM

Sounds great HR!
I don't think I could patiently wait either :D
I'm gonna want to see a pic of "my" Roumy, too. ;)
Carolyn

Hopefull Romantic · September 21, 2009, 07:47:10 AM

Quote from: Caribou on September 21, 2009, 06:22:30 AM
Sounds great HR!
I don't think I could patiently wait either :D
I'm gonna want to see a pic of "my" Roumy, too. ;)
Carolyn

I know Carolyn how hard it is. I refrained from opening the fridge all day.

My wife is taking me out to dinner tonight, Itallian, and as soon as we are back, I will take the pictures and post them.

HR

ArnieM · September 21, 2009, 09:01:44 AM

I know waiting is difficult HR. I smoked some cheese last week, now about 4 days old. I was just trying to forget about it - then I ran across your post. :-\