Mmm Cheese!

Started by Fernslinger, December 02, 2011, 11:32:08 AM

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Fernslinger

December 02, 2011, 11:32:08 AM
Did another batch of cheese a few weeks ago.  Just sharing some pics with everyone.

Pepper Jack, 2 year aged extra sharp white cheddar, med cheddar and jack on 1:40 of apple smoke


ghost9mm

#2
December 02, 2011, 11:46:48 AM
Well done...nice color...
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

Fernslinger

#3
December 02, 2011, 01:58:04 PM
I was worried how the aged white cheddar would come out. It has a hard crumbly texture sort of like parmasian but softer. But man, after the month mellowing it was fantastistic!

SouthernSmoked

#4
December 02, 2011, 02:22:07 PM
Mmmmm.....Niiiiiice!

Great color on the cheese.
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
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1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
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DTAggie

#5
December 02, 2011, 02:29:06 PM
Very nice color.  Almost cold enough for me to crank up a big batch.

GusRobin

#6
December 02, 2011, 02:37:55 PM
Nice, very nice. That's it gonna have to make smoke some cheese this weekend.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

muebe

#7
December 02, 2011, 07:25:46 PM
Nice batch!

It is almost time for me to make another batch ;)
Natural Gas 4 burner stainless RED with auto-clean
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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
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Sailor

#8
December 03, 2011, 11:21:01 AM
Yeah Baby!


Enough ain't enough and too much is just about right.

Quiggs

#9
December 04, 2011, 05:48:28 PM
Great pic's!!! As a Newbie to the electric smoker I got a question...Since  I live in the hottest city in the USA, I was wondering what the outdoor temp should be to try smoking some cheese...  It is now 48 degrees at night, and looks like it will be this way for a few days...  Is this cold eneough to try??  & what wood flavor & how long did you you smoke cheese??

Quiggs
Lake Havasu, AZ

GusRobin

#10
December 04, 2011, 06:13:47 PM
I usually smoke cheese for about 1 hr and use lighter flavor - apple pecan cherry. primarily apple/pecan. The key is that you have to store it for a few weeks.

If your cabinet gets to warm, you can put a bucket of ice in the cabinet and it will help cool it down. Obviously, the cooler the ambient temperature the better.

You should also try to hook up some type of cold smoke adapter if you are able.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

Quiggs

#11
December 04, 2011, 06:26:14 PM
GusRobin, thanks for reply!!  As you mentioned to "store" cheese.. I presume after the smoke??And does this mean in the open in a fridge or vacu sealed?

GusRobin

#12
December 04, 2011, 07:03:07 PM
I wrap it in Saran wrap for a few days then vac -seal.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

Quiggs

#13
December 05, 2011, 06:44:04 AM
Thanks for the help!!

Fernslinger

#14
December 05, 2011, 12:35:57 PM
Quote from: Quiggs on December 04, 2011, 05:48:28 PM
Great pic's!!! As a Newbie to the electric smoker I got a question...Since  I live in the hottest city in the USA, I was wondering what the outdoor temp should be to try smoking some cheese...  It is now 48 degrees at night, and looks like it will be this way for a few days...  Is this cold eneough to try??  & what wood flavor & how long did you you smoke cheese??

Quiggs
Lake Havasu, AZ

Should be plenty could enough. I did some during the days in the summer here and it was OK. Use a mild fruit wood like apple or cherry. Get at least an hour of smoke on the cheese...I like a little more. It is all personal preference. Make sure and let the cheese sit for a month after vacuum packing so it gets a chance to "mellow out" or it will kinda have an ash tray taste to it. Good luck!
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