Hi Folks,
I have tried a few methods of smoking mature cheddar. I have found the best to date is really a combination of ideas already mentioned in the previous posts.
This for a block of cheddar around 1.5lb
Let the (unwrapped) cheese come to room temperature before smoking.
Use the John Watkins/Grakka method to separate the smoke generator from the smoke box to ensure true cold smoking. This ensures temperatures of no more than a couple of degrees above ambient.(never went above 48degF/8degC) In hot weather/climates, would utilise ice as well.
Smoke for 3- 5 hours depending on personnal taste. This was for oak smoke which is probably the UK prefered smoke flavour.(akin to hickory in USA?)
Wrap in cling film (plastic)immediately on removal from BS and leave in fridge for at least 24 hours. I have found it tastes a bit ashy if eaten straight away.
One option I have tried is "T shirt" method mentioned elsewhere, wrapping cheese in single layer of clean white cotton. This seems to work well.
Had plenty of positive comments from friends who sampled it, even the dogs had a smile on their faces when they tried it!!!
Also tried blue cheese, oak smoked as above but for 3 hours. It was ok but not sure if it actually added anything to the already strong flavour of this cheese. Reserve judgement on that one.
My next step is to try some other smoke flavours... apple?? Anyone got any experience of other flavours other than oak and hickory?
Manxman.