Author Topic: Smokin Cheese..... (Read 5967 times)

WCTaxidermy · « **on:** April 30, 2011, 08:27:54 AM »

I just got another batch of cheese smoked before the hot weather gets here. I did up 3 bricks of medium chedder, 2 bricks of pepper jack(my favorite) a brick of monterey jack, and my daughter wanted to try motzerella (sp?). I have never smoked that before, so can't wait to try that one. Now the looooong 3 week wait to taste it. Thought I would share some pic's with you all. Take care and talk with you soon. John

lokidog · « **Reply #1 on:** April 30, 2011, 08:39:22 AM »

Looks yummy, how long and what temperature?

longknife · « **Reply #2 on:** April 30, 2011, 08:47:34 AM »

Good write up on smoking cheese, Looks great WCT! I like the 3 week wait time as well!
http://www.smoking-meat.com/may-2010-smoking-cheese.html

Jason · « **Reply #3 on:** April 30, 2011, 08:52:00 AM »

Very nice! looks great.

PolarBear · « **Reply #4 on:** April 30, 2011, 09:25:36 AM »

Looks good!
Thanks reminding me that I need to smoke up a bunch for the summer. I like smoking up batches on cooooold days to keep it from melting. I also prefer to cut my Tillamook loaves in half or quarters before smoking to get more smoke flavor into the cheese.

bucklucky · « **Reply #5 on:** April 30, 2011, 09:42:50 AM »

YUMMY!

SeaRun1 · « **Reply #6 on:** April 30, 2011, 09:43:52 AM »

Those look really good! I am waiting on my first batch to finish aging. I was told to wait 1.5 to 2 months before eating them. I have been looking at those things for a long time in the back of the frig. I did Sharp Cheddar for myself and Jarlsberg Swiss for my wife. I would love to know how that Pepperjack comes out.

SeaRun1

WCTaxidermy · « **Reply #7 on:** April 30, 2011, 02:55:44 PM »

Quote from: lokidog on April 30, 2011, 08:39:22 AM

Looks yummy, how long and what temperature?

I smoke mine for 4 hours. I started really early and put ice in my bisquit tray and the temp never got higher than 82 degrees.

Quote from: SeaRun1 on April 30, 2011, 09:43:52 AM

Those look really good! I am waiting on my first batch to finish aging. I was told to wait 1.5 to 2 months before eating them. I have been looking at those things for a long time in the back of the frig. I did Sharp Cheddar for myself and Jarlsberg Swiss for my wife. I would love to know how that Pepperjack comes out.

SeaRun1

searun I have smoked a bunch of batches of cheese and I'll tell ya, that pepper jack cheese is my favorite. I don't think you need to wait that long to eat them. 3 weeks should be plenty. I know what you mean by seeing them everytime you open the fridge. I try and hide mine under things so I don't get tempted before 3 weeks. Let us know how your turned out. John

SeaRun1 · « **Reply #8 on:** April 30, 2011, 03:16:57 PM »

After seeing this thread I just cut open the vacuum sealed bag. So far the sharp cheddar is awesome. I did 100 minutes of smoking never letting it get above 100*. I am off to Costco to buy some more cheddar and some pepperjack! Thanks WTC

SeaRun1

WCTaxidermy · « **Reply #9 on:** April 30, 2011, 05:04:59 PM »

Good going searun1, I think your going to like that pepperjack when it's done.

Keep us posted. John

turkeyfeather · « **Reply #10 on:** April 30, 2011, 05:59:57 PM »

I have always wondered how to smoke cheese. Thanks for the info guys.

elkslayer069 · « **Reply #11 on:** April 30, 2011, 06:23:45 PM »

I did the same the other day. Pepper jack is also my favorite close behind is swiss ($).

DoubleJ · « **Reply #12 on:** April 30, 2011, 06:27:19 PM »

How long will it keep? I can't possibly eat that much cheese in a year

WCTaxidermy · « **Reply #13 on:** April 30, 2011, 10:08:19 PM »

Quote from: DoubleJ on April 30, 2011, 06:27:19 PM

How long will it keep? I can't possibly eat that much cheese in a year

doublej, it will keep for a year or longer if you keep it in a Ziploc vacuum bag. That is what I do and as long as you suck the air out of it each time you get in it to eat some, then you will be ok. It also lets the cheese cure even more which makes it very smooth tasting the longer it keeps. If you don't have one, go to Wal-Mart and get yourself a Ziploc Vacuum starter kit for $4.00. It comes with a hand pump and the bags are very reasonable in price. Hope that helps. John

dogtuk · « **Reply #14 on:** May 01, 2011, 08:01:50 AM »

Good looking stuff John Nice job

Mossy · « **Reply #15 on:** May 01, 2011, 05:53:01 PM »

Looks great! Wish my smoker would produce smoke under 100 degrees. Been wanting to try the coffee can method. I bought some smoked gouda the other day, those go really well together.

stumprat · « **Reply #16 on:** July 07, 2011, 09:48:08 PM »

What kind of wood do you like for the Pepperjack?

mossy8352 · « **Reply #17 on:** July 07, 2011, 10:08:42 PM »

Nice looking cheese, I will have to try it.

Swannytheswan · « **Reply #18 on:** July 07, 2011, 10:51:40 PM »

I need to try that soon!! I love smoked cheese just never thought of doing it before.

stumprat · « **Reply #19 on:** July 10, 2011, 03:19:08 PM »

Pepperjack is almost done!!!!

Swannytheswan · « **Reply #20 on:** July 10, 2011, 04:21:51 PM »

ya'll inspired me and i did some last night some cheddar, colby, monteray jack, and something else i can't remember had a hard time keeping the smoke going under 90 though all i have is a cheapo lil chief but i think it worked we'll see in 3 weeks (if i can keep my wife out of it)

chongo469 · « **Reply #21 on:** July 10, 2011, 06:36:04 PM »

Quote from: Mossy on May 01, 2011, 05:53:01 PM

Looks great! Wish my smoker would produce smoke under 100 degrees. Been wanting to try the coffee can method. I bought some smoked gouda the other day, those go really well together.

Mossy...large can, like the kind you get tomato juice or a big chilli can or something...dont cut the end all the way off, just enough to get contents out of can or about 180 degrees out of a 360 degree top....empty contents and add your small chips or pellets even work better, Now for the tricky part...get yourself a soldering iron and drill a hole on the un-opened side of the can big enough for the iron.....insert iron in hole, fill with chips or pellets and place inside your smoker or you can even do it in a plastic tub as it never gets hot enough to even melt the plastic.....

http://youtu.be/l3oiNcsq13M

norsepeak · « **Reply #22 on:** July 10, 2011, 07:21:12 PM »

Just be careful, some folks in town almost burned their house to the ground 3 days ago smoking cheese....burned off the back porch and got into their upstairs bedroom, so be careful.

Wea300mag · « **Reply #23 on:** July 10, 2011, 07:22:46 PM »

Quote from: chongo469 on July 10, 2011, 06:36:04 PM

Quote from: Mossy on May 01, 2011, 05:53:01 PM
Looks great! Wish my smoker would produce smoke under 100 degrees. Been wanting to try the coffee can method. I bought some smoked gouda the other day, those go really well together.

Mossy...large can, like the kind you get tomato juice or a big chilli can or something...dont cut the end all the way off, just enough to get contents out of can or about 180 degrees out of a 360 degree top....empty contents and add your small chips or pellets even work better, Now for the tricky part...get yourself a soldering iron and drill a hole on the un-opened side of the can big enough for the iron.....insert iron in hole, fill with chips or pellets and place inside your smoker or you can even do it in a plastic tub as it never gets hot enough to even melt the plastic.....

http://youtu.be/l3oiNcsq13M

This is the method I use and it works great.

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Author Topic: Smokin Cheese..... (Read 5967 times)

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