Cheese Help

Boudreaux · February 20, 2012, 12:34:02 PM

What seems to be the standard for smoke time?

My previous smoke was 1 Hr and the Ched, MJ, Mozz turned out great after a month of aging. Swiss - not so much - tasted like an ash tray. The Bradley Recipe calls for 40mins to 1hr; however most of posts ive seen discuss smoking for a lot longer. Whats the real deal?

mikecorn.1 · February 20, 2012, 02:42:21 PM

IMHO I would say that it's a matter
Of preference. Like anything else, some like more smoke than others. Some cheeses take more smoke than others. Some wood might not go well with some cheese. You might want to let the cheese sit longer also. Good luck. :). Hopefully others will be by with more input.
----- back to work for me :D

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ghost9mm · February 20, 2012, 04:01:22 PM

I find that I like 2 hours of smoke on cheese...jmho..

chiroken · March 01, 2012, 10:18:49 AM

I've recently started a thread about my ashtray cheese. I smoked only 1 hr and the aftertaste was terrible after still 1 month (I did 5 different cheeses, they all tasted terrible). I can say the aftertaste has been lessening over time. Nov 20th smoke so just over 3 months now and the aftertaste is slight. I've found my favourite way of eating the smoked cheese is in sandwichs - the smoke flavour comes thru great and no aftertaste. Just finished some creamy havarti last night and nibbled it just as slices.

Tenpoint5 · March 01, 2012, 02:23:50 PM

The Harder the cheese the longer it needs to be left wrapped or Vac Sealed to get rid of the ashy taste. I had a 3 yr old cheddar that I left in the fridge for a year now that was just like butter. No ashy taste at all

viper125 · March 01, 2012, 02:31:45 PM

I'm no help I guess! I smoked 2 hours Hickory and liked it the next day. Wasn't bad the first. In 3 and 4 weeks everyone raved about it.
Not really sure why the difference, no taste maybe! LOL Now my wife don't like any of it at all. But she will eat that waxy fake stuff from the store. Go figure!

mikecorn.1 · March 01, 2012, 02:42:14 PM

Quote from: viper125 on March 01, 2012, 02:31:45 PM
I'm no help I guess! I smoked 2 hours Hickory and liked it the next day. Wasn't bad the first. In 3 and 4 weeks everyone raved about it.
Not really sure why the difference, no taste maybe! LOL Now my wife don't like any of it at all. But she will eat that waxy fake stuff from the store. Go figure!

So no ashtray taste when you ate it the next day?

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viper125 · March 01, 2012, 02:57:55 PM

ahhhh there was some. But The cheese was so good a little off taste didnt bother me I guess. and after 3-4 weeks it seemed to not be there to people unless I commented on it then they would start trying to find it. i think a lot is in peoples heads by suggestion. Not all but some.

4given · March 13, 2012, 12:43:51 PM

Quote from: viper125 on March 01, 2012, 02:31:45 PM
I'm no help I guess! I smoked 2 hours Hickory and liked it the next day. Wasn't bad the first. In 3 and 4 weeks everyone raved about it.
Not really sure why the difference, no taste maybe! LOL Now my wife don't like any of it at all. But she will eat that waxy fake stuff from the store. Go figure!

Me too! I liked mine warm right out of the smoker!

I'll see if it is any better in a few weeks............... if it lasts that long! ;)

Scotty Dog · March 14, 2012, 10:00:08 PM

I smoked my last batch for 2.5 hours at 50 degrees. Turned out great. I used apple smoke. Let it sit for 5 weeks in the fridge in Vac Seal bags. Just had a smoked cheddar grilled cheese with ham on sour doe bread for dinner. Is was very tasty.