Blu cheese

RedJada · January 18, 2014, 11:30:35 AM

I will be doing another batch of cheese tomorrow and was thinking about doing some Blu cheese. I love blu cheese. Anyone done this before? Just looking for do's or dont's compared the the harder cheeses.

Saber 4 · January 18, 2014, 06:30:20 PM

I haven't done blu cheese but I did do a small block of Greek Feta on my last smoke, I put it on the top rack to keep it as cool as possible and after it blooms make sure it's good and cold in the fridge for a while before you try to vacuum seal it so it doesn't get all smooshed up.

RedJada · January 19, 2014, 04:42:07 AM

Thanks saber. Looking at 30* today so hopefully I ca keep the cabinet temps down.

carnie1 · January 24, 2014, 02:19:44 PM

Sure you can do blue

RedJada · January 24, 2014, 03:24:52 PM

Looks good carnie. I didn't get a chance to smoke last weekend so it's on the agenda for this weekend. How is the flavor on that? I want to use smoked blu in salads, steaks, burgers and what ever else I can think of. ;D ;D ;D

sage03 · January 25, 2014, 06:35:34 AM

Hi RedJada..I've smoked Blue cheese probably 6 times..3hrs with apple mixed with an hour of maple vac-packed and let sit for approx 3-4 months(not sure how I let it go that long...guess it was buried under the other pkgs) but it turned out awesome. Put some on salad, mixed some in a dressing for wings and even stuffed some in olives for a "smokey martini"..also stuffed into burger. I think you'll like it. I also noticed you had some Asiago in your smoke. I did a batch from Costco and this turned out wonderful. Good luck with yours,just let it sit for a while...it gets way better!

RedJada · January 25, 2014, 11:53:02 AM

After shoveling 8" out of the 1"-3" of snow we were to get. I made it to the store and have a chunk of blu and a nice piece of parmesan cheese going. Although didn't need it, a little swiss, Monterrey and sharp cheddar. About 5lbs total. Been about 30 minutes with hickory, just using the SG and maintaining 84* with an out side temp of 26* I give it another 45-60 minutes and pull. One question on the blu, after it blooms do I wipe/pat the same as usual? Already planning on putting it in the freezer for a spell before vac sealing.

Ill post a photo before vac sealing.

Salmonsmoker · January 25, 2014, 12:24:14 PM

RJ,
A little suggestion...let the cheese bloom in your smoker. Turn off the SG and let it sit W/O opening the door. I end up with a nicer bloom and product by doing so. I also find that I get the best cheese smoke around 60F. Not much in the way of moisture comes out of the cheese.

RedJada · January 25, 2014, 12:40:46 PM

LOL, Just got back in for checking on things and saw your post sal. The blu and swiss were getting a bit on the soft side so I puled it. But this does sound like a good idea. How long to you leave it in there to bloom?

On a side note, a piece of cheddar must have gotten cold and jumped off the rack and landed on the V pan. It was about half melted, good thing for low heat and oily cheese. Came right off. Kinda puzzled how that happened. ???

Salmonsmoker · January 25, 2014, 12:52:29 PM

The same time as you would bloom it on your kitchen counter. 1-2 hrs.
I wonder if your rack went in cold and then expanded when it warmed up enough to make the rack flex, popping off the cheese.

RedJada · January 25, 2014, 01:13:53 PM

Never got over 88* but, racks did go in cold. Maybe It jumped off when I put it in. I have been known to do things and forget seconds later. LOL. Found 2 elements and 2 V trays today. I knew I had backup's, but forgot I did it twice. Wife told me she wondered why I bought them again??? Oh well, It distracts her form my fishing expenses.... ;D ;D ;D

Anyway, Photo before and after (about 90min rest) Never done blu or parmesan before but looks like good results. Gota get my vac bags ready and dinner going.

ragweed · January 25, 2014, 02:54:47 PM

Great looking cheese! I think you'll like the parmesan, it's one of favorites. Miss Cindy likes bleu cheese so I think I'll try that next.

RedJada · January 25, 2014, 03:36:11 PM

Thanks rag. Doesn't mater what kind of cheese it is, it all tastes the same right out of the smoker. :o
Looking forward to a month or so to try the blu & parmesan. Both a first for me.

Salmonsmoker · January 25, 2014, 05:38:07 PM

Quote from: RedJada on January 25, 2014, 01:13:53 PM
Never got over 88* but, racks did go in cold. Maybe It jumped off when I put it in. I have been known to do things and forget seconds later. LOL. Found 2 elements and 2 V trays today. I knew I had backup's, but forgot I did it twice. Wife told me she wondered why I bought them again??? Oh well, It distracts her form my fishing expenses.... ;D ;D ;D

Good chuckle RJ. I'm opposite. I know I've bought things, just can't find them. ;D I too need distractions for "other purchases" for other hobbies-homebrewing, scuba diving and spearfishing, hunting, drum smokers (2).......

Saber 4 · January 25, 2014, 06:20:15 PM

That's some great looking color you got, and just my 2 cent's I don't wipe them down after they bloom, I just slap it in the fridge for 30 minutes or so to firm up and then into a vacuum bag.