Smoked Cheese..

[Sam3]

Well, it was time to try some smoked cheese!  ;D

Swiss, Mild Cheddar, Monteray Jack w/Jalapeno and Muenster.







All finished!




Smoked for 2 hours with Cherry and Oal pellets. Rested for two hours and then put into foodsaver bags. Time to mellow for a few weeks.  ;)

[ghost9mm]

You are really gonna have a great time with that cheese, I let ours set for a month we think it is better if left a little longer...jmo.

[Sam3]

You are really gonna have a great time with that cheese, I let ours set for a month we think it is better if left a little longer...jmo.

Thanks for that. I planned on letting it sit until the 3rd week of Feb. ( my sister in laws 40th B-day).  I think I'll break out one of them though, just to see how it tastes.

[SouthernSmoked]

Sam, the cheese looks awesome.

I normally let the cheese set in the frig for about 4-6 weeks before sharing.

[hybridcx]

looks good waiting for a cold snap here to do a batch.

curious question what is teh ideal loaf size for cold smoking 1 pound 2 pound ect.

[Ka Honu]

... ideal loaf size for cold smoking

I usually cut into half-pound blocks, figuring that it gives me the best balance between surface area for smoke adhesion and convenience in serving.

[JZ]

That looks awesome. I envy you guys south of the line --- your cheese prices (and beer) as soooooooo much cheaper than up here. I bought a lb of cheddar on sale today for $8 and the best deal I can get on 24 Buds is $38.

I noticed that you are not using the SG to produce smoke -- this is the 2nd thread that I have seen this on. What are you using for smoke and how does it work?

[Batman of BBQ]

Looking good Sam!

[SnellySmokesEm]

Welp, I'm down to my last block of cheese, time to smoke some more.  Nicely done!

[Sam3]

That looks awesome. I envy you guys south of the line --- your cheese prices (and beer) as soooooooo much cheaper than up here. I bought a lb of cheddar on sale today for $8 and the best deal I can get on 24 Buds is $38.

I noticed that you are not using the SG to produce smoke -- this is the 2nd thread that I have seen this on. What are you using for smoke and how does it work?

I'm using the AMZNPS with oak/cherry pellets.
http://www.amazenproducts.com/

... ideal loaf size for cold smoking

I usually cut into half-pound blocks, figuring that it gives me the best balance between surface area for smoke adhesion and convenience in serving.

I thought about that after I made these. I'm going to go that route next time.

[SnellySmokesEm]

I have the A-Maze-In Smoker as well but I have only used there wood dust.  How do the pellets work in the AMS?  Is it easy to get the pellets lit?

[Sam3]

I have the A-Maze-In Smoker as well but I have only used there wood dust.  How do the pellets work in the AMS?  Is it easy to get the pellets lit?

You have to get a good flame going on the pellets and let it sit for 10 minutes to establish a good bed of coals. Then blow out the flame and start smoking.

Cherry wood has a hard time staying lit unless you put some oak underneath it.
That's what I did. 50 % Oak on the bottom and 50% cherry on top.

I haven't tried any apple, hickory or mesquite yet.

[Salmonsmoker]

Sam3,

Is the reason that you use the AMZN rather than the SG because it produces less heat?

JZ,

At $38/24 pack, maybe it's time to start brewing your own. :)

[Sam3]

Sam3,

Is the reason that you use the AMZN rather than the SG because it produces less heat?

JZ,

At $38/24 pack, maybe it's time to start brewing your own. :)

Yes, I didn't need (or want) to add a bowl of ice water in the box.

It's was @40 degrees outside with a good wind and the box temp only got up to 75 degrees.