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Author Topic: Smoked Cheddar  (Read 2913 times)

Offline billythekidrock

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Smoked Cheddar
« on: July 04, 2010, 03:16:45 PM »
A couple weeks ago I smoked a couple two-pound blocks of cheddar. I cut the blocks in half and then each half into quarters.

They turned out okay, but a little too smoky. I know the temp got a little hot and there wasn’t enough airflow to keep the smoke from getting stagnant.

But it tastes fine on crackers as well as shredded in tacos.







Online Jason

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Re: Smoked Cheddar
« Reply #1 on: July 04, 2010, 03:18:45 PM »
man looks good, you always seem to be smoking something good.

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Re: Smoked Cheddar
« Reply #2 on: July 04, 2010, 03:22:26 PM »
Sounds pretty good.

Offline turkey buster

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Re: Smoked Cheddar
« Reply #3 on: July 04, 2010, 04:04:27 PM »
hey BTKR that looks great, how long did you smoke it for, and what temp do you like for cheese or do you just try for smoke only?
chuck
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Offline billythekidrock

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Re: Smoked Cheddar
« Reply #4 on: July 04, 2010, 06:37:59 PM »

I smoked these a bit too long at around 3 hours. I think the timing would have been fine if it wasn't so warm and with better air flow.

Smoke only would be best, but I don't have a cold smoker or modification for it. 90 degrees or less is prefered.




Offline NWTFhunter

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Re: Smoked Cheddar
« Reply #5 on: July 04, 2010, 07:02:27 PM »
Ummmm, How much to have one of those sent ?

Offline dogtuk

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Re: Smoked Cheddar
« Reply #6 on: July 04, 2010, 07:02:45 PM »
I light 8-10 chunks of charcoal and get them nice and hot then cover them with damp chips smoke for around 1- 1/2 hours works great BTKR that cheese looks great it is awesome on a Crab and cheese omlete
happyness is a full smoker

Offline robb92

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Re: Smoked Cheddar
« Reply #7 on: July 05, 2010, 04:38:06 AM »
Looks good!!!!
"ITS NOT WHAT THE WISE MAN SAYS BUT WHAT THE WISE MAN DOES IN HIS LIFE THAT MATTERS"


Offline Wea300mag

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Re: Smoked Cheddar
« Reply #8 on: July 05, 2010, 11:22:54 AM »
I've been wanting to give that a try, I now have the motivation. :drool:

Anyone have some recommendations on the best brand for starting material? Sharp or Medium cheddar? What wood works best for smoke?
« Last Edit: July 05, 2010, 11:32:14 AM by Wea300mag »
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Offline Young Buck

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Re: Smoked Cheddar
« Reply #9 on: August 05, 2010, 12:18:19 PM »
That looks good!

Online Woodchuck

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Re: Smoked Cheddar
« Reply #10 on: August 05, 2010, 12:21:06 PM »
You have to be really careful with temp, but smoked velveeta rocks


those look really good to me
« Last Edit: August 05, 2010, 01:24:01 PM by JIMKD8 »
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Offline PolarBear

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Re: Smoked Cheddar
« Reply #11 on: August 05, 2010, 12:55:58 PM »
I smoke a ton a cheese in my Big Chief.  I use good Tillamook sharp, medium colby/jack and that white medium cheddar and cut the loaves in half length wise.  I don't put them in the smoker until the smoke is really going good and close the whole thing up.  When the first pan is done I take the cheese out to let it cool until the next pan of alder gets smoking and then put it back in until that pan is done.  2 pans of alder seems just right.  As soon as they come out of the smoker they get wrapped up in paper towels and put in the beer fridge to cool off then wrapped up in plastic. (I need to get a new vacuum sealer
!) Cool, breezy days are the best for smoking cheese, heat is a killer.  I had folks wanting to order some smoked Tillamook Vintage White medium cheddar from me last weekend. That stuff is really smooth and takes smoke well.

 


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