My Second Cheese Smoke

[NePaSmoKer]

My neighbor bought some pepperjack and white Wisconsin cheddar and asked me to smoke it. Put 4 hours of cold oak smoke to em  ;D



Yeah the peperjack is smaller cuz i cut a slice  ;D

nepas

[KyNola]

NePaS cut the cheese!!! ;D  ;D  ;D

Cold smoked white cheddar is my favorite.  Last time I smoked cheese I did about 10 pounds of white cheddar and 2 pounds of gouda.  Folks have started calling me to see if I have any smoked cheese they can have.

KyNola

[Up In Smoke]

Great looking treat there Nepas.....(as usual)
Isn't it amazing that it has become politically correct to cut the cheese????
i really enjoy the fontina, and cheddar cheese.
i have 5 lbs of cheddar that will be ready tomorrow.
i even have the people at the publix grocery store asking me when
they will get a chance to try some. how  8) is that?

[mybad]

Yeah the peperjack is smaller cuz i cut a slice  ;D

nepas

LOL ;D ;D ;D

[westexasmoker]

I'd have cut a bigger slice!   ;D

C

[Roadking]

NePaS cut the cheese!!! ;D  ;D  ;D

Cold smoked white cheddar is my favorite.  Last time I smoked cheese I did about 10 pounds of white cheddar and 2 pounds of gouda.  Folks have started calling me to see if I have any smoked cheese they can have.

KyNola

How did the Gouda turn out? That's one of my favorites.

[La Quinta]

I'd love to know how 4 hours of smoke tastes...I usually top out at 2-2.5 (listen to me...like I've done this A LOT)!!! We like the hint of smoke on the cheese...but I know nothing really...I just want to taste the cheese with the smoke and just may be a scaredy cat!!!  :D

[KyNola]

RK,
Haven't tasted the gouda yet.  Still vac sealed and aging.  Smoked it back in Feb. and have resisted the urge to dig in.

LQ,
I generally go 3 hours of smoke on the cheddar.  This time I used a combination of cherry/maple.  I really like the finished product of the two woods.

KyNola

[Tenpoint5]

Thanks for the post Nepas. That looks really good. Reminds me that I have some Pepper Jack vac sealed in the back of the fridge waiting to be tapped into.

[Father Tom]

Looks Great Nepas.   Did s ome a couple of weeks ago, Cheddar, Pepper Jack and Jalapeno.  Noticed that the Pepper Jack was a process cheese and it didn't stack up to the others.  Has anyone noticed the difference in Processed and Non Processed??

Tom

[Roadking]

I'd love to know how 4 hours of smoke tastes...I usually top out at 2-2.5 (listen to me...like I've done this A LOT)!!! We like the hint of smoke on the cheese...but I know nothing really...I just want to taste the cheese with the smoke and just may be a scaredy cat!!!  :D

That's the way I like mine also. I want to taste the cheese and know that it's been smoked. Actually that's the way wife and I like most of our food. Don't like it over powered.

[Up In Smoke]

Father Tom,
i have done some processed cheese such as pepper jack and the K work cheddar.
did not like the results at all, i have switched to Boars head brand, the Havarti with jalapeno
the cheddar and the fontina all smoke very well.

i only do 20 minutes of smoke on my cheese because i like a very lite smoke flavor.
in fact i bring the cheddar to room temp and then slice it, the smoke flavor does not jump out at you
but after a few seconds you can taste it on the back of your tongue.....best of all you still get to
taste the cheese.

[Father Tom]

Thanks Up in Smoke.  Will try some Boars Head if i can find any or will order it from company.

Tom

[KyNola]

Darn you RoadKing! ;)  You made me open a package of the smoked gouda.  In Jan and my opinion, it was nothing short of great!

KyNola

[Roadking]

Darn you RoadKing! ;)  You made me open a package of the smoked gouda.  In Jan and my opinion, it was nothing short of great!

KyNola

Don't you just love that Gouda.......Mum good!  Just melts in your mouth so-o-o-o creamy too......