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Author Topic: Cold Smoking Cheese Questions???  (Read 3675 times)

Offline jrebel

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Cold Smoking Cheese Questions???
« on: January 08, 2015, 10:11:13 PM »
School me on cold smoking cheese? 

How long do you smoke it?
What wood do you use?
How big are the cheese pieces when you smoke them? (does size matter??  :chuckle:)
Can you over smoke it?
How long does it last when vacuum sealed and froze in a deep freeze. 

Has anyone done it on a traeger cold smoker and what did you think? 

Anything else?????

Thanks

jrebel

Online Whitpirate

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Re: Cold Smoking Cheese Questions???
« Reply #1 on: January 08, 2015, 10:24:12 PM »
I've got an a'mazin tube and flat basket. 

Cut my cheese into 2.5-4" thick blocks and I smoke for 1 fill in tube or basket. 

Personally I like apple and peach pellets.

Vacuum seal and let cure at least 2 days in fridge I think.  Freeze up to 6 months (never lasts that long at my place).  Planning on doing another set this weekend so maybe I will photo blog it.

Offline jrebel

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Re: Cold Smoking Cheese Questions???
« Reply #2 on: January 08, 2015, 10:36:48 PM »
I've got an a'mazin tube and flat basket. 

Cut my cheese into 2.5-4" thick blocks and I smoke for 1 fill in tube or basket. 

Personally I like apple and peach pellets.

Vacuum seal and let cure at least 2 days in fridge I think.  Freeze up to 6 months (never lasts that long at my place).  Planning on doing another set this weekend so maybe I will photo blog it.

A photo blog would be really cool.  This is my next venture.....I figure I should do it while winter is still in full swing, it will allow for a true cold smoke. 

Offline grundy53

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Re: Cold Smoking Cheese Questions???
« Reply #3 on: January 08, 2015, 10:38:30 PM »
Tagging. I want to smoke some cheese in my Bradley.
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Offline whtelk

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Re: Cold Smoking Cheese Questions???
« Reply #4 on: January 11, 2015, 08:21:41 AM »
Cheddar seems to take longer than motzarillia.(spelling) but sure like the motz the best. I usually smoke for about 2 to 3 hours. cut cheese in two by 2 size so when I slice it for crackers it's the right size.

Offline PolarBear

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Re: Cold Smoking Cheese Questions???
« Reply #5 on: January 11, 2015, 08:29:30 AM »
I also have an A-Maze-N smoker tray and usually only use one tray full of dust.  I try to smoke at night or on cold days to keep the temp down.  I usually use alder and apple but recently I tried the pitmaster's blend (hickory/cherry/maple) and really like it.  Sharp cheddar, mozzarella/ pepper jack, cojack, etc.  Mmmmmmmm....
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Offline Bean Counter

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Re: Cold Smoking Cheese Questions???
« Reply #6 on: January 11, 2015, 08:34:25 AM »
*tag*  8)

Offline go4steelhd

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Re: Cold Smoking Cheese Questions???
« Reply #7 on: January 11, 2015, 08:55:33 AM »
I have a Bradley. Which works well for cold smoking.
The brand of cheese does matter. I have found tillamook is by far the best to use. I buy a two pound brick of tillamook medium cheddar and cut it into four equal pieces. Let it sit on the racks to warm to Room temperature. This will help it take the smoke.

 The time that is needed depends on the type of wood used to smoke. If you use apple or cherry to smoke with. They are a very heavy smoke flavor. And 40 minutes on each side is enough. I personally don't care for the taste of Apple and cherry on anything. It's to harsh.
If you use a hickory or Jim bean they are a soft smoke. I will give 55 to 60 minutes a side on these two. This will give the flavor of most smoked cheese you would buy at the store.
For mozzarella or pepper jack subtract 15 minutes a side.
For cheddar you will need to keep the internal temperature of the smoker below 95 degrees. I try to keep mozzarella and pepper jack below 90 degrees. To help with this put a steel bowl of ice in the smoker while smoking. In the winter it's very easy to keep the temperature low enough; in the summer it's almost impossible if it's above 85 degrees out.
I have found for the best flavor and a nice glaze it's best to smoke in the evening. Then when you have smoked both sides for the proper amount of time turn the smoker off and leave the cheese in there until morning. This is probable the most important step for great flavor. What happens is there is a moisture dew on the cheese and if you let it sit it pulls it back in and gives a more even smoke flavor. Instead of just on the outer edge. Then put it in zip lock bags in the fridge. It will stay good for about a month. Serve at room temperature. It has less flavor when it's cold.

Offline Blacklab

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Re: Cold Smoking Cheese Questions???
« Reply #8 on: January 11, 2015, 12:56:54 PM »
Can't go wrong with the amazen smoker I use pellets hick an apple. Usually smoke about 4 hrs sometimes more. Shelve life is great 18 to 24 months if not more. All I can add on you trager cold smoker attachment. A buddy has one I think he smokes about 2 or 3 hours. It really depends on your preference. Some smoke their cheese then let it rest for 2-3 weeks in the refer for better penetration
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Offline Westside88

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Re: Cold Smoking Cheese Questions???
« Reply #9 on: January 11, 2015, 01:34:51 PM »
I use a big chief ( hoping to get one of the fancy ones next time)
For cheese I cut 1x1x4 inch blocks, or whatever makes the most
sense to get inform sized pieces. I leave the lid a little askew and
smoke for 20 minutes then remove to cool, change chips and reapeat.
I do this 2 or 3 times always covering the cheese with a clean towel
So as to not get any mold spores that are in the air (like curing fish eggs)
Removing it is likely unnecessary but I just try to make sure it doesn't
get too warm. I don't like to smoke through the whole cycle of a pan of chips
because sometimes it can be more bitter near the end. So I just start with less
In the pan. Experiment and have fun. Cheese is way easier than almost anything
else.  I've found it tasted better the next day after vacuum packing

Offline quadrafire

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Re: Cold Smoking Cheese Questions???
« Reply #10 on: January 13, 2015, 01:46:05 PM »
Go to Costco and buy the big Gouda wedges, trim the wax and cut lenthwise to get 3 thinner wedges. Cold smoke with hickory or oak for about 1.5-2 hrs. Vacuum seal right away. Don't eat for at least 3 weeks. I keep in the fridge and have never frozen any. I think freezing changes the texture a bit.
I have smoked about every type of cheese I can find, but to me Gouda is hands down the best. At least for snacks/appetizers etc........
I use the Amaz-n Smoker tray and smolder pellets.

Offline NRA4LIFE

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Re: Cold Smoking Cheese Questions???
« Reply #11 on: January 13, 2015, 01:58:12 PM »
I too use the A-Maze-N smoker with cherry or apple.  Never smoke longer than 2 hours.  Vacuum seal and let stand in fridge for at least 2 -3 weeks. And if you do freeze it, thaw it completely at room temperature until the cheese is warm all the way through.  That will help eliminate the mealy texture that freezing gives some cheeses.
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Offline Ragdaddy

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Re: Cold Smoking Cheese Questions???
« Reply #12 on: January 16, 2015, 09:33:37 AM »
Keep temperature above 60 degrees and below 90 degrees. 

Below 60, the smoke looses its chemistry, above 90 degrees the product cooks,  75-78 degrees is Goldie Locks.

You can cold-smoke up to 24 hours as smoke is a natural bacteria growth inhibitor.   

It's good to let the smoker run out once in a while...let it cool and restart. This creates deeper penetration. 


 

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