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Author Topic: First time Cold Smoking Cheese  (Read 1911 times)

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wilpark

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Re: First time Cold Smoking Cheese
« Reply #15 on: January 21, 2018, 08:04:44 AM »
I so I taste tested all the cheese and you gents were right. Most of it was quite bitter but I still liked it.  The brie however was delicious and not bitter at all.

The worst part is waiting a few weeks. I hate waiting. Which is quite odd that I love to smoke meats.

Thanks for all the advice. Your expertise in this area is making me a better bbqer.

Besides cheese I also smoked some ribs

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Bar-B-Lew

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Re: First time Cold Smoking Cheese
« Reply #16 on: January 21, 2018, 08:09:29 AM »
Like others have said:

1) I cut a one pound block into 4 equal size pieces.  I even bought a bag of one inch cubes of cheddar from Sam's once and smoked them.
2) Keep temp below 90 degrees where the cheese is located.
3) I usually smoke about 2 hours.  Not very experienced in length of time impact on flavor yet.  We did smoke some for about 6 hours when temps were about 50 degrees in the chamber.
4) Dry off moisture before sealing.
5) I have never opened before 2 weeks to eat.  As others have said, if sealed good it will be fine for months in fridge.

Cabot's horseradish cheddar has been the most liked cheese we have smoked so far.
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Bentley

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Re: First time Cold Smoking Cheese
« Reply #17 on: January 21, 2018, 08:32:16 PM »
A horseradish cheddar, wow...Mayberry is starting to bug me now!
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Bar-B-Lew

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Re: First time Cold Smoking Cheese
« Reply #18 on: January 21, 2018, 08:46:24 PM »
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Kristin Meredith

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Re: First time Cold Smoking Cheese
« Reply #19 on: January 21, 2018, 08:54:24 PM »
Is the horseradish cheddar from Weis?
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Bar-B-Lew

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Re: First time Cold Smoking Cheese
« Reply #20 on: January 21, 2018, 08:57:25 PM »
Quote from: Kristin Meredith on January 21, 2018, 08:54:24 PM
Is the horseradish cheddar from Weis?

Yes, I bought it there, but other grocery stores here sell it too as it was not a Weis brand.

Haha...didn't realize Weis had stores that far south and that they had 2 near you.

The cheese is not really "hot or spicy".  My wife enjoyed it and her limit is the mexican shredded cheese with some jalapeno pieces in it.
« Last Edit: January 21, 2018, 09:08:19 PM by Bar-B-Lew »
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wilpark

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Re: First time Cold Smoking Cheese
« Reply #21 on: January 21, 2018, 09:23:58 PM »
Color difference between smoked (left) and unsmoked cheddar is stark. Didn t take before and after picks of brie and mozz. Brie looked the same and mozz just had a yellow tint to it.

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Bentley

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Re: First time Cold Smoking Cheese
« Reply #22 on: January 21, 2018, 09:32:08 PM »
If you like tostadas...you are about to experience a brave new world if you use it on one in about 3 weeks!
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wilpark

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Re: First time Cold Smoking Cheese
« Reply #23 on: January 21, 2018, 09:46:33 PM »
Quote from: Bentley  on January 21, 2018, 09:32:08 PM
If you like tostadas...you are about to experience a brave new world if you use it on one in about 3 weeks!
I love everything. I will wait 3 weeks. I'm going to have to get wheels of cheese to smoke while weather is still cold and save for and thru the warm weather.

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