Smokin Cheese.....

[WCTaxidermy]

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]

Looks yummy, how long and what temperature?

[longknife]

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]

Very nice! looks great.

[PolarBear]

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]

YUMMY!

[SeaRun1]

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]

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. 

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]

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]

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

[turkeyfeather]

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

[elkslayer069]

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

[DoubleJ]

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

[WCTaxidermy]

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]

Good looking stuff John Nice job