My Cheese Stinks!!! But it tastes great 10-4-10 update

milt · Posted: Sep 30 2010 Post subject:

Haven't smoked cheese in a while now, last time I did
I tried to keep the temp. at around 70-80. Smoked
with hickory for about 1hr. then rapped and put in the
fridge. for a day or two. If the temp. out side is 80
or over I don't even attempt smoking.

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Oregon smoker · Posted: Oct 01 2010 Post subject:

milt · Posted: Oct 01 2010 Post subject:

Oregon smoker · Posted: Oct 01 2010 Post subject:

tacklebox · Posted: Oct 05 2010 Post subject:

No pics (who wants to see me cut the cheese anyhow Rolling Eyes

), but I did sample the cheeses last night. The smell was still powerful, but not as off putting as earlier. I allowed the cheese to breathe for about an hour unwrapped in my garage fridge before sampling. I do still think that 3 hours was a little long for these small 4oz. pieces, but the flavor was excellent. As a reminder, I used applewood pellets in my 'hybrid' cold smoker. Next round I will stick with the applewood, and pull some off at 1 hour and the rest at the 2 hour mark, wrap for a week, and compare. Thanks for the help and encouragement all Cool

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RollinontheRvr · Posted: Oct 16 2010 Post subject:

I just finished smoking two small rounds of Gouda and a block of Swiss. They are cooling in the fridge right now and I will post some pic's in a bit. I tried to keep my smoker at 100� -125� for two hours and used Alder to smoke with. I will pass on the taste report in a bit also.

Last weekend I smoked some Pepper Jack using Maple which turned out pretty good for my first time. It was fairly warm here so keeping my smoker under 150� was almost impossible. I can't eat much Pepper Jack myself so I gave it to a buddy to taste test and he said that he really liked it but his 5 year old daughter went nuts over it. Woo hoo, now that's a good critique if there ever was one right? Laughing

Update and picture addition:

I just tasted the two cheeses. I am not big on Swiss cheese but still tasty none the less. The Gouda on the other hand was really good. My wife does day care here and one of the kids wanted to taste it. She really liked it.

Here is the pic:

Question? Does anyone ever brine cheese? Dry/wet?
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SoEzzy · Posted: Oct 16 2010 Post subject:

RollinontheRvr · Posted: Oct 17 2010 Post subject:

Hell Fire Grill · Posted: Oct 18 2010 Post subject:

tacklebox · Posted: Nov 13 2010 Post subject:

SoEzzy · Posted: Nov 13 2010 Post subject:

I like cheese over beef, a la Philly Cheese steak! Wink

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SmokeHound · Posted: Nov 13 2010 Post subject:

miketurner1 · Posted: Jan 26 2011 Post subject: Keeping yer cool

Anyone try block ice in the water pan to help keep the temp down? I'm going to try my hand at cheese this weekend and Ive been trying to brainstorm a way to keep the temp down even though it will probably be around 0 outside anyhow.

SVonhof · Posted: Jan 26 2011 Post subject:

Mike, what kind of smoker do you have?

If it's charcoal, you could always use a very small load of charcoal in a tin can or something so the heat source is small, which would make the overall heat level low.
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Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe

miketurner1 · Posted: Jan 27 2011 Post subject:

Ive got the standard charbroil barrel w/ sidebox right now. I live just north of Buffalo so Its pretty cold right now it will make it easier to keep a low heat. This summer I'm building an insulated brick smokehouse in my outdoor kitchen, and I have a couple 55 gallon drums begging to be used.

SVonhof · Posted: Jan 27 2011 Post subject:

Mike, you should be able to build either a very small fire or even make a small container to hold charcoal and wood so that it will put out plenty of smoke, but only a small amount of heat. Heck, with the temps you have, you may NEED some heat or have to deal with freezing the cheese.
_________________
Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe

miketurner1 · Posted: Jan 27 2011 Post subject:

Yeah Scott it shouldnt be too hard right now. Ive probably used it 5 or 600 times since I got it 4 yrs ago so I've gotten pretty good at temp control and fire size. I was looking more towards summer because it does get in the 90s here and it gets kind of difficult then.

SVonhof · Posted: Jan 28 2011 Post subject:

miketurner1 · Posted: Jan 29 2011 Post subject:

That's a good idea Scott. I should hit the farmers market this weekend and load up. Its relatively inexpensive and really good quality. what size chunks do you cut it in before you put it on the smoker?