Failed attempt at cheese

westmichguy · Newbie Joined: 19 May 2009 Posts: 71

So I tried smoking two blocks of cheese in my water smoker. Water pan was empty, but in place. Temp never rose above 75*. Smoked them for 1 hr exactly and boy oh boy......They SUCKED !!!!. Tasted like burnt wood chips (way too strong).

I am guessing too long on the smoke, however other places I've read say 1-2 hrs. What gives?

BluzQue · Posted: Oct 09 2009 Post subject:

westmichguy What kind of wood & cheese did you use?

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day_trippr · Posted: Oct 09 2009 Post subject:

Was the smoke "white" or "blue"?

"White" smoke is bad...probably even worse when smoking cheese, as there's no rub/slather/sauce to mute down the creosote taste...

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westmichguy · Newbie Joined: 19 May 2009 Posts: 71

The two blocks of cheese were, 1 block of Sharp Cheddar and 1 block of Colby Jack. I used the ol' soldering iron (new of course) in a soup can to generate the smoke with apple chips.

Can't really say what color it was, I was busy sorting through about 10lbs of peppers. My vents on the smoker were fully open top and bottom.

I haven't given up yet, just gotta get a new strategy.

Thumper · BBQ Fan Joined: 14 May 2009 Posts: 389 Location: Kansas

How soon did you sample it after smoking. I have heard to let smoked cheese mellow out awhile before eating to let some of the smoke taste fade some. I haven't smoked cheese, but I saw that on here.

westmichguy · Newbie Joined: 19 May 2009 Posts: 71

Tried at the 1 hr mark to decide if I wanted it on any longer, then that's when it hit me that it tasted bad, really bad. So then I put it in the fridge for several hours and tried it when I got home last night and it tasted the same.

davejschultz · Posted: Oct 10 2009 Post subject:

You need to wrap up the cheese and let it mellow for a week. I'll bet you will be pleased with the results. Tasting the day of smoke is not advisable with cheese.
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SoEzzy · Posted: Oct 10 2009 Post subject:

Ditto on what davejshultz says, wrapped it tightly and refrigerate for at least a week, (I like 2 weeks better personally).
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BluzQue · Posted: Oct 10 2009 Post subject:

westmichguy · Newbie Joined: 19 May 2009 Posts: 71

Sounds like a new plan is brewing, thanks for the advice. Will give her a go sometime this week.

Que-Dawg · Joined: 09 Oct 2009 Posts: 20

I too have a new passion for smoked cheese ALL DUE TO BluzQue� well anyway if anyone can help I will vouch for BluzQue as certified A-1-OKAY!!!

Shaymus · BBQ Pro Joined: 04 Apr 2006 Posts: 869 Location: Boone NC

If you let the cheese set in the fridge for a week or more the smoke will mellow out. I did my first smoke with mesquite and it was strong at day one , but a week later it was good.
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Hell Fire Grill · Posted: Oct 19 2009 Post subject:

My cold smoker only makes white smoke and everthing I cold smoke comes out great. Id like to see a cold smoker that puts out blue smoke if anybody has pictures of it. The smoke pistol and the smoke daddy both are capable of makeing thick white smoke. I like to keep the smoke somewhat thin but its still white.

This is the thickness of smoke I use. I like to be able to see my hand, through the smoke, when its in the back of the smoker.

Smoke your cheese for 1 hour, wrap it or put it in a ziplock (or whatever) and let it mellow for a few days at least. If it still tastes to strong than stop buning railroad ties and get some nice dry fruit wood to feed your fire with.

westmichguy · Newbie Joined: 19 May 2009 Posts: 71

Thanks, that's about the amount of smoke that I had. I'm hoping to try again next weekend. This weekend was for making salsa.

day_trippr · Posted: Oct 19 2009 Post subject:

smplysoft · Joined: 17 Aug 2009 Posts: 8

Hickory can be way to strong. I was told to smoke the cheese for an hour and it practically made me sick it was so strong. Even after having it mellow for 2 weeks it was to strong. Someone suggested to me to use a different wood such as cherry or apple. I only smoke mine for 1/2 hour and that is enough smoke for me.

Dont give up keep trying eventually you will get it down Surprised

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Seems like with most things it is trial and error
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BobM · Joined: 21 Jul 2010 Posts: 14 Location: Rochester, NY

I concur with the "mellowing time". My first was in a Bradley. Running just the smoke generator I used apple. Smoked 3 yrs old sharp cheddar for an hour. Thought I RUINED it. Vac Packed and put it in the frige. 6 weeks later it was sublime. Read some posts about pecan and cherry. Gotta get some. Also read stay away from mesquite, to bitter.

cityevader · Posted: Aug 18 2010 Post subject:

Smoke flavor is also subjective. I often give some to coworker. Four hours of smoke isn't enough for him. Two-three is fine for me. Two for the wife.
One persons idea of proper length of time can be totally irrelevant to someone else...but you have to start somewhere. Two hours is a good starting point.

I've found a very rough approximation is that a week's worth of mellowing with reduce about an hour's worth of smoke. Tasting one hour cheese before mellowing will roughly equal two-hour cheese that has mellowed a week. So if you're planning on eating some that week, pull it an hour sooner than what will be for next week.
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