How much smoke for cheddar cheese?

zueth · August 04, 2011, 12:28:01 PM

I did two hours of Apple on my last batch of cheddar and liked the end result, I waited 4 weeks before trying.

I am wondering if anybody has tried longer smoke times, say 3 or 4 hours of apple? how were the results?

Wildcat · August 04, 2011, 01:03:13 PM

I have done 4 hours and was not pleased with the results.

ghost9mm · August 04, 2011, 01:38:04 PM

We find that we like 2 hours and vac-pak for at least a month, now that's just us, I would guess that you will receive different times...and you pick what you like...

zueth · August 04, 2011, 02:05:08 PM

Quote from: Wildcat on August 04, 2011, 01:03:13 PM
I have done 4 hours and was not pleased with the results.

Was it just two smokey and took away from the flavor of the cheese?

Ka Honu · August 04, 2011, 02:49:23 PM

Of course it's all a matter of your personal preference but the main variables are type of cheese, type of wood, smoking time and resting time. Like most, I find that 2 hours smoke with an hour of open air and month at rest in the fridge are a good starting point. As you increase the length of the smoke, relative strength of the cheese (e.g., from mild to XS), and/or go to "heavier" woods (e.g., mesquite or hickory), you'll also want to let the product rest and mellow out for longer. Experiment.

La Quinta · August 05, 2011, 01:45:53 AM

I go with 2 hours on every cheese...trust me I have come to know cold smoking cheese as my window closes very quickly here in the desert...If you have a vac sealer...just let it sit for a month or so...open it up...use what you wish and re vac....we do about 20lbs a year...that might seem miniscule to some...but...for us it's heaven for 2 months....you all that live in cold/mild climates...I'm envious...was 115 yesterday...but it's a dry heat!!!!

Wildcat · August 07, 2011, 06:08:49 AM

Quote from: zueth on August 04, 2011, 02:05:08 PM
Quote from: Wildcat on August 04, 2011, 01:03:13 PM
I have done 4 hours and was not pleased with the results.

Was it just two smokey and took away from the flavor of the cheese?

Never totally got rid of the ash taste. Of course I may have not kept the temp low enough. I recommend going with 2 hours.

La Quinta · August 12, 2011, 02:09:33 AM

Cat Man...you are still here...there is a god!!! ;D

Wildcat · August 13, 2011, 09:01:10 AM

Still here. Just not posting as much. How yas doing LQ?

FLBentRider · August 13, 2011, 09:14:18 AM

I've found that the harder the cheese, the more smoke you need.

La Quinta · August 14, 2011, 12:04:17 AM

Doing just fine Cat...I hope you are well too...us old farts don't post much anymore!!! ;D