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What cheeses would you smoke?
Posted on 2/3/21 at 9:27 am
Posted on 2/3/21 at 9:27 am
Going to try smoking cheese for the first time this weekend, what would you go with?
Going to do some sharp cheddar, gouda, and muenster for sure.
What's your fav?
Going to do some sharp cheddar, gouda, and muenster for sure.
What's your fav?
8
Posted on 2/3/21 at 9:37 am to NATidefan
I smoke Asiago, Manghego, Swiss, Extra sharp cheddar frequently. I also do Monterey Jack, Pepper Jack Muenster and Gouda from time to time.
Posted on 2/3/21 at 9:43 am to NATidefan
Pepper jack is my favorite, that and sharp cheddar are my staples.
Posted on 2/3/21 at 10:03 am to NATidefan
Velveata
Posted on 2/3/21 at 10:12 am to unclejhim
Any tips I should know?
Seems like a pretty simple process, lol.
Seems like a pretty simple process, lol.
Posted on 2/3/21 at 10:23 am to NATidefan
I tried smoking cheese once... really hard to keep it lit!
Posted on 2/3/21 at 1:31 pm to NATidefan
There is a whole thread on this topic on 12/21.
But I would suggest you go to SMOKNGMEATFORUM and search smoked cheese.
But I would suggest you go to SMOKNGMEATFORUM and search smoked cheese.
Posted on 2/3/21 at 3:40 pm to NATidefan
I'm not going to lie. I've never even thought about people smoking cheese.
Posted on 2/3/21 at 5:58 pm to NATidefan
quote:
Any tips I should know?
Seems like a pretty simple process, lol.
Don't overdo it on the smoke. I'm from Wisconsin so I love cheese, obviously, but so much smoked cheese is just overwhelming.
And I assume, of course, that you know you need to cold smoke it.
Posted on 2/3/21 at 8:10 pm to NATidefan
I smoked some gouda and sharp cheddar a couple months ago. It's delicious.
As for tips - If you buy huge blocks from Costco or somewhere, I recommend you cut it up into smaller chunks so there's more surface area exposed to the smoke. You definitely need to vacuum seal it or put in zip lock bags for 2-3 weeks to let the smoke permeate the whole block of cheese and to mellow a bit before eating.
As for tips - If you buy huge blocks from Costco or somewhere, I recommend you cut it up into smaller chunks so there's more surface area exposed to the smoke. You definitely need to vacuum seal it or put in zip lock bags for 2-3 weeks to let the smoke permeate the whole block of cheese and to mellow a bit before eating.
Posted on 2/4/21 at 7:58 am to Chucktown_Badger
quote:
And I assume, of course, that you know you need to cold smoke it.
Yes. Well aware of that.
I guess as far as not over smoking I'm just gonna go by the look of it.
Posted on 2/4/21 at 8:00 am to jfw3535
quote:
You definitely need to vacuum seal it or put in zip lock bags for 2-3 weeks to let the smoke permeate the whole block of cheese and to mellow a bit before eating.
Thanks, good tips. Had planned to vac seal it, but didnt think about letting it sit for the mellowing reasons.
Posted on 2/4/21 at 1:50 pm to jfw3535
quote:Good advise. I always let mine sit at room temp. for several hours before sealing it. The 2-3 week wait time is a must.
As for tips - If you buy huge blocks from Costco or somewhere, I recommend you cut it up into smaller chunks so there's more surface area exposed to the smoke. You definitely need to vacuum seal it or put in zip lock bags for 2-3 weeks to let the smoke permeate the whole block of cheese and to mellow a bit before eating.
I've got 6 blocks of to divide a smoke next week.
Posted on 2/4/21 at 3:11 pm to unclejhim
Read a little more on smoking meat forums. Think I'm gonna do this...
1. Let the blocks sit opened in the fridge overnight.
2. Lightly Smoke for about 3 hours (using an amazing pellet tray). I use it on my MES with a mailbox mod.
3. Let them sit for 24 hours open in the fridge.
4. Vac seal and wait 2-3 weeks.
1. Let the blocks sit opened in the fridge overnight.
2. Lightly Smoke for about 3 hours (using an amazing pellet tray). I use it on my MES with a mailbox mod.
3. Let them sit for 24 hours open in the fridge.
4. Vac seal and wait 2-3 weeks.
Posted on 2/4/21 at 4:15 pm to NATidefan
I read this thread title and immediately thought "what idiot would light cheese in a pipe" 
Posted on 2/4/21 at 7:28 pm to NATidefan
I think you will be happy with the results. let us know how they turn out.
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