How long do u smoke cheese

[mcdc1369]

How long would you suggest cold smoking cheese for? I am aming for a middle smoke flavor, thinking on doing 1 pound peices of cheddar and maybe colby.

[pensrock]

If you want a mild smoke flavor, I suggest using Alder wood for 40-60 minutes. If that is too mild then next time try apple wood or increase the time slightly. Keep the vent open.

[smoker pete]

I cold smoke mine for 2 hours using Apple

[BuyLowSellHigh]

I've done 2 batches and been sampling the first batch.  I did 2 hours of mixed apple and alder (1:1), but we like a farily full smoke flavor.  So I would suggest 1 hour for a start.

The best results so far have been, in order of best to least
Boar's Head Gouda
Tilamook Sharp Cheddar
Kroger Montery Jack
Boar's Head Gruyere

The one that hasn't gotten there yet, and was done at the same time as those above, was Tilamook Colby Jack.  After 2 months, still has the ashy taste, so repacked and it is still "aging".

Got abut six more aging until Christams and then we'll start on those.  The softer cheeses seem to mellow more readily than the harder cheeses.

[ArnieM]

Time is a bit iffy - kind of like doing a butt.

I've found that running at 80-85 degrees gives the cheese more color and more smoke; less so at lower temps.

The soft cheese soaks up the most smoke, mozzarella and cream cheese for example.  They get less than 1:40.  Cheddar and the harder cheeses can go for longer.

I use apple.

Keep good notes on the temp, the wood and the time and it will be perfected.  Unfortunately it takes so dang long before sampling.

[OU812]

I use mozzarella and swiss the most and smoke it for 1:20 with Alder with a cabnet temp of 80 F, perfect.

Make sure you allow the cheese to cool and there is no sweat on it before you package it.

[classicrockgriller]

I have used 2 hrs of apple and three hrs of apple another time.

Both were better than you can buy.

Just VS the cheese for as long as you can stand it or 3 weeks.

[pensrock]

Normally I use apple, oak or hickory for 2-4 hours on cheese. But since he wanted a light smoke I suggested using alder which is very mild for a short time. If its not enough smoke flavor this time then next time increase the time or kind of wood used. On cheddar I like 3 hours of hickory myself.  :)

[TMB]

After trying the smoked pistachios that you made Pensrock I'm now going to try cold smoking cheese and nuts!  You have really turned me on to the idea!!  That sir was worth the wait for my gift, and I thank you for giving me a taste of what can be done in a Bradley.  ;)

I talk to 10.5 this morning on his way back from work and we talked a little about cold smoke but it seems I need more info on the subject, so I do have some studying to do.

Thanks again for the pistachios  (which I will enjoy at lunch today) and the rest of the goodies

Peace,

[Jim O]

I usually do Mozzarella,old cheddar,and Halipino Jack ,using apple,or sometimes hicory for a stronger smoke, for 2 hrs ,vent open.

Everyone seems to enjoy.

Jim O

[FLBentRider]

I put 2 to four hours on cheese.

[pensrock]

Tommy, I'm glad you are enjoying the gift. If you need any help with the cold smoking feel free to ask away.

[TMB]

Tommy, I'm glad you are enjoying the gift. If you need any help with the cold smoking feel free to ask away.

I'm looking to do a hunk or two of cheese and nuts this weekend.  Now, I figure about 1 to 1.5 on the nuts and 2 on the cheese?  Sound about right? or will the cheese need more?        I'll go hickory for my first try

[pensrock]

I would go with two hours for your first try. Then if you think you would like a little more smoke, you can go longer on the next batch.

[bigcatdaddy]

Yup, 2 hrs Hickory is what I run on all my cheese smokes.