Cheese smoke results (pics)

[Habanero Smoker]

Nice idea for a cold smoking setup.

[pensrock]

It's worked great for the last 6-7 years. I hope the Bradley does as good a job after I get the offset box built.

[EnglishGuy]

Right!

Fourth try on the Bradley with smoking cheeses, and I think I've now figured it out.

I decided that Double Gloucester, Brie, and Camembert are all 'pants'. Also, smoking for under 2.5 hours won't cut the mustard. So I now have a narrower selection of cheeses, and a better idea of how long to smoke.

I think smoking for 3-4 hours is about right. And the best cheeses are semi-hard to hard cheeses.

I just ran another batch, and clockwise from top left, we have:-

Mild Dutch Gouda (cheap,  but cheerful)
Vintage Strong Canadian Cheddar (See Note 1. Below)
Vintage Matured Dutch Gouda (See Note 2. Below)
Mild Dutch Gouda
Mild Dutch Gouda
English Cheddar (strong, but not farmhouse)
More Vintage Canadian Cheddar
Vintage Spanish Manchego (sheeps' milk) cheese (See Note 3 below)

I have high expectations this time. I'm probably going to have to freeze a lot of it, but three or four pieces are earmarked for friends who have now learned that I do my own smoking. Strange, I've only owned it for about 6 weeks! Word gets around.



Notes: 

1. Canada makes exceptional Cheddar cheese, some of the best in the World, which is almost as good as the best English Cheddar (and I am saying this as an Englishman, so high praise indeed!). I wait with anticipation to see how it 'smokes'.

2. The Vintage Gouda is not something you are going to find outside very expensive cheese stores, and mainly ones in NW Europe. Actually, this is an exceptional cheese on its own, and I'm going to go back to the store to get some more of it (but not smoke it this time) - If any Brits are watching, I found it in John Lewis, Oxford St - but very expensive even so.

3. This is Spain's most famous Cheese export. It is a sheep's milk cheese and something rather special in my humble opinion. I personally love it, and it has the right texture to be smoked. This particular one was a premium one from an expensive food store in London (John Lewis Food Hall for the Brits!). I think that this will be the best of the lot (unless the Gouda beats it). 

[bigredsmoker]

Looks good English guy. Are the vintage goudas just a very aged gouda, and if so how old are they. We have some very good cheese sources around here and I have had some very good aged goudas. Just wondering. Also, for us folks on this side of the pond (or maybe just me  ;D) what does "pants" mean as you say it in your post?

[EnglishGuy]

Yes, vintage gouda is very aged gouda. But on this side of the pond, it is proper Dutch gouda, rather than 'copy' gouda from another country, so is made 'at source', and just kept longer. Not sure of the age, but I figure 12 months or so. It is like a good cheddar, strong in flavor, but mellow in sharpness, with a nice aftertaste that develops. I should say, that I am lucky enough to work during the day in the most expensive part of London, and have a choice of specialist food shops. For this 'smoke', I went to a fairly new shop (under 6 months old) where they are trying to match some of the other shops around them for quality that have been trading for 200 years or so. The staff are very keen, and probably overpaid, but they do have some excellent cheeses.

Right, 'pants'!  Here in the UK, pants are not trousers. 'Pants' is an abbreviation of 'underpants'; what you call 'pants', we call trousers, although you won't be misunderstood if you say 'pants' with an American accent - well, most of the time. 

I think you are now getting the picture....

[Stickbowcrafter]

One of the few foods I've never smoked...but I might just have to pick some up while at the market today and give it a go. I wish I had more time to check in here, this forum is always providing a lot of inspiration.

Nice work on the cheese everyone. Thanks for the pics!

-Brian

[Ontrack]

You'll love it Brian. I took about 3 lbs(pepper jack, provolone,sharp cheddar) to a Daytona 500 party Sunday and everyone raved about it. I had to explain a dozen times how to cold smoke cheese. Of course, none were Bradley owners, so I really don't think they understood. It's the easiest thing there is to smoke, and I doubt you have any trouble keeping the cab temps down in your climate! ;)

[Stickbowcrafter]

OK, I'll bite (literally and figuratively)  ;D Picked up 2 pounds of Mozz and 2 pounds of some beautiful looking Muenster at the market today. Sounds like I want about 3-4 hours of cold smoke and just enough heat to stay above freezing (no smart comments from those of you in humane climates :D) How long does it take for the cheese to reach room temp? These are 1 pound blocks. I have just about every kind of bisquette here except for Pecan and maybe one other. Opinions on smoke for these beauties?

-Brian

[pensrock]

I always use apple, I have used oak and hickory but keep coming back to apple.

[bigredsmoker]

I have only used apple on mine as well, but that is only 2 cheese smokes, so maybe not the right person for opinions. I have also only smoked for a max of 3 hours and that has been plenty. I have had feedback that it is still very smoky. I have had some that rave about it and others that say it's just OK. I guess what I am saying is that 4 hours may be a bit long for the first try.

Good luck!!

Terry

PS: My wife and I love using a combo of smoked cheddar and smoked jalapeño jack on tacos ;D

[Stickbowcrafter]

Apple it is. The cheese is in the OBS right now with my cold smoking set-up.



-Brian

[pensrock]

Looks like somebody can't wait for the cheese to come out.  :)

[Wildcat]

IMHO that little princess has a somewhat guilty look on her face.  Was any of the cheese missing?  :D

[pensrock]

Now that you mention it Wildcat...... I wonder what she's hiding behind her back?   ;D

[Ontrack]

And she's in a short-sleeved shirt! I think Brian has secretly left PA for FLA. :D Heck, I'm 2 states south of him and the cold wind here today would freeze your skin, then blow it away! ;)