New cheeser in PA - Cheeser Feeser

[Jfeeser]

Wife bought me a Bradley 3 yrs ago for Xmas. Breakin' it out this weekend for 1st venture. Ignorance, time and anxiety has been my downfall. Happened onto the Forum last weekend and now feel somewhat comfortable and a lot more knowledgeable.  Tks to all!  Bought 20lbs of Cooper Sharp and 6lbs of Cheddar tonight.  Looking at 2 hours of an apple and hickory mix.  May try a cayenne rub on some and perhaps minced (?) garlic on some.  Thoughts?  It's cold here, probably won't eclipse freezing.  Should I keep the vent open or closed?  I'm considering making in 1/2 lb chunks as gifts for patrons of my bar.  How long for sharp and cheddar to mellow?  It might get interesting.   

[KyNola]

First of all, welcome!  Keep the vent open. Roll a couple hours of your favorite smoke.  No heat from the heating element.  The cheese will need to mellow for at least two weeks tightly plastic wrapped or better yet vac sealed.  Trust me, don't try the cheese before 2 weeks mellow time.  You won't like it unless you like kissing an ashtray.

[FLBentRider]

W E L C O M E  to the Forum Jfeeser!

So you're saying it sat for three years - In a BOX?


I concur with KyNola on the cheese.

[DTAggie]

Welcome J..I say minimum 4 weeks tightly sealed.  Three years in a box.  Must be a busy bar you have.

[GusRobin]

So you're saying it sat for three years - In a BOX?

Hmmm - could be a role model for a few people around here that will remain nameless.


Welcome - hope you enjoy it.

[pensrock]

Welcome. You will love the smoked Cooper! I cut mine into 1 lb chunks but 1/2 pound will be great also. I like to keep the tower temp in the 80-90 degree range when doing Cooper and Cheddar. That may be difficult for you cause I have modified my smoker to control temps better. Just remember to keep the heating element shut off, the vent wide open, I do not use water in the bowl when doing cheese (Burned pucks + water = steam, steam = 200 + degrees, nuff said.) If you see the temp going too high (over 90 degrees) then crack the door open 1/2" or so. Do not worry there is plenty of smoke still in the tower. I would suggest two hours of smoke for your first try, watch the temps, allow to completely cool then wrap with plastic wrap and put into a zip bag and let rest in the fridge for a good two weeks. I normally do 3-4 hours of apple smoke but you should try two hours first and then after tasting if you think you would like more smoke than you can increase the time the next batch you make. Its better to start with less smoke till you find what you like. BTW I'm from PA as well.

[watchdog56]

Welcome to the forum. Like other say keep temp down and don't try for at least 2 weeks,I go 3 in vac bag. You might want to try some ghouda cheese also,very good.

[Jfeeser]

Thanks for the tips.  I smoked the 26 lbs last Saturday in one fell swoop.  Had some uncertainty but went rather swimmingly regardless.  Mellowing for nearly a week and buddies are getting anxious, as well as the smoker. Rolled 6 lbs of cheddar in cayenne dust and pepper flakes and wrapped in cheesecloth. Will be interested to see if it took. Thanks for the assistance.