First cheese smoke

Started by Meatatarian, January 07, 2015, 09:28:43 PM

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Here is the result of my first cheese smoke.  Local grocery store has some nice sample size pieces so I did a selection.  I smoked them for 1.5 hrs with apple.  I put ice packs in on the first rack and ice in the puck bowl which kept the temp at 65* - 75* for the first hour or so then it slowly rose to 90* until I pulled it out.  The white cheddar and the mozzarella seem to have dried and are showing some cracking.  Now I will vac seal as soon as it cools and see what a month or so in the fridge brings.

From top to bottom, left to right:  mild Dutch Gouda, Havarti, Swiss, medium white cheddar, mozzarella, mild cheddar, medium cheddar, marble.