Cheese Louise

[Keymaster]

Smokin six pounds of Tillamook cheese today. On the roster we have:
Left Field-
Tillamook Vintage White Medium Cheddar is aged over 100 days, giving it fuller flavor and our award-winning smooth, creamy texture. It brings out the best in fruit and wine.

Center Field-
Tillamook Medium Cheddar is so rich and creamy,  it's the world's most perfect food. Each batch, made from the same recipe used for over a hundred years, is aged naturally for at least 60 days. No wonder it won World's Best Medium Cheddar.

Right Field-
Tillamook Pepper Jack is the union of mellow Monterey Jack with sweet peppers and spicy jalapeños. As the hallmark of Southwestern recipes, it's the creamy cheese with attitude that livens up everything it touches... including a toothpick.



Into the Iced up Cold smoker for 2 hours of Alder smoke.





If anyone thinks I should add another hour of smoke , Please speak now or forever hold your peace ;)

See yah in a couple hours....

[FLBentRider]

I put four hours of smoke on cheese.

[Keymaster]

I put four hours of smoke on cheese.

On my way to the Bisquette box ;) Think I'll go for 3.5 hours of smoke if I can maintain a low temperature. Been an hours and its at 54° F. Thanks for the advice FLBentRider!!!

[mikecorn.1]

Thats alot of cheese.


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[FLBentRider]

I put four hours of smoke on cheese.

On my way to the Bisquette box ;) Think I'll go for 3.5 hours of smoke if I can maintain a low temperature. Been an hours and its at 54° F. Thanks for the advice FLBentRider!!!

I find that when cold smoking, since the main element is not involved, there is less "smoke per bisquette"

Having said that, it is still a personal taste. We tend to age ours longer, and after a year the batch with 2 hours of smoke had a very faded smoke flavor.

[Salmonsmoker]

I've found that no matter how long you age them, those plastic bottles just don't taste good. :'(

[NePaSmoKer]

Looking good Km

I do like Randy and let mine age long. Some like are going on a year.

[Keymaster]

I've found that no matter how long you age them, those plastic bottles just don't taste good. :'(

:D :D :D
I had to replace one of the frozen bottles with a fresh frozen one after 2:40 minutes as the temp hit 70° F. It dropped it back down to 65° F. 40 minutes to go :) I did get a pound and a half of pistachios deshelled during this smoke so gonna do some Blazers next.

[Keymaster]

All done, vacuum packed and stored at the bottom of the fridge for a couple months.





The white cheeses took on a lot of color but the yella cheese its not quite as apparent :)

[FLBentRider]

I did about 20 lbs the other day, when it was in the 40's here.

I used my eco-friendly-recycled-dell-computer-box-cold-smoke-adapter

[ghost9mm]

Now I really like the color you achieved on that cheese, kinda means you got some real good smoke...well done my friend..

[Keymaster]

I did about 20 lbs the other day, when it was in the 40's here.

I used my eco-friendly-recycled-dell-computer-box-cold-smoke-adapter

It was in the fortys here today too. Glad you chimed in and had me put more smoke on, Thanks!!!

[Keymaster]

Now I really like the color you achieved on that cheese, kinda means you got some real good smoke...well done my friend..

Thanks Gary, I feel like it got a good smokin  :)

[wyrman]

I like it! I just love smoked cheese, and yours looks great.  8)

[FLBentRider]

I did about 20 lbs the other day, when it was in the 40's here.

I used my eco-friendly-recycled-dell-computer-box-cold-smoke-adapter

It was in the fortys here today too. Glad you chimed in and had me put more smoke on, Thanks!!!

With the smoke generator in the cardboard, the box temps were perfect without ice.