Smoked Cheese, first time

[kbyers]

So here is an assortment of cheese I did today, now the waiting game.  4 hours in the smoker at 75 degrees with mesquite. I did keep a block of cheddar and a block of pepperjack out to sample.

Before


After

[dougedoug]

nice i need to try making it sometime

[Mossy]

Personally I think mesquite is really strong for cheese and 4 hours would be double the time that I would go. But, you'll notice that it should mellow out a little after a couple weeks

On that note, I'm looking forward to reviews on the results. 

[longknife]

Personally I think mesquite is really strong for cheese and 4 hours would be double the time that I would go. But, you'll notice that it should mellow out a little after a couple weeks

On that note, I'm looking forward to reviews on the results. 

X2, vac seal them for about 3 weeks, and the smoke draws inside the cheese!

[kbyers]

Already sealed and in the back of the fridge.  In the picture are pepper jack, mild cheddar, garlic jack, gruyere, muenster, and jarlsberg. What are some other good cheeses to do?  I was told provolone.

Mossy- I think you are right about mesquite is pretty strong.  What would you recommend for next time?  And you only smoke them for 2 hours?  I was told 4-6 hours and pulled them a little before 4 hours.

[ICEMAN]

You are killing me!!!!!  Wow that looks good!!!!

[gotshot]

kbyers, I have never smoked cheese is it hard to keep it lit? Just kidding I had to. Do you do a cold smoke on that? I have a big chief smoker and I think you use the box to cold smoke. Looks so good I gotta try.

[kbyers]

kbyers, I have never smoked cheese is it hard to keep it lit? Just kidding I had to. Do you do a cold smoke on that? I have a big chief smoker and I think you use the box to cold smoke. Looks so good I gotta try.

Yes, it is a cold smoke.  I have a propane smoker but bought a product called the A-MAZE-N pellet smoker.  60 bucks well spent.  I could have built it cheaper but I feeling lazy.  I can now use pellets (treager, ect.) in my propane smoker. Temp was about 75 degreesin the box when the cheese was in there.

[Mossy]

Already sealed and in the back of the fridge.  In the picture are pepper jack, mild cheddar, garlic jack, gruyere, muenster, and jarlsberg. What are some other good cheeses to do?  I was told provolone.

Mossy- I think you are right about mesquite is pretty strong.  What would you recommend for next time?  And you only smoke them for 2 hours?  I was told 4-6 hours and pulled them a little before 4 hours.

I go 2 hours with harder cheeses like cheddar.  I go 1.5 for softer like mozzarella, mont jack.  Apple, hickory, cherry or maple. 

This is just my 2 cents.....so feel free to experiment.   If you go too long, let cool and remove outer edges before sealing.

[Mossy]

Already sealed and in the back of the fridge.  In the picture are pepper jack, mild cheddar, garlic jack, gruyere, muenster, and jarlsberg. What are some other good cheeses to do?  I was told provolone.

Mossy- I think you are right about mesquite is pretty strong.  What would you recommend for next time?  And you only smoke them for 2 hours?  I was told 4-6 hours and pulled them a little before 4 hours.

So did you try it out?  I wanted to mention that gouda is about one of the best smoked cheeses around!  Gotta go real short on that though.  Real nice in some homemade mac and cheese   Oh, and throw in some bbb...

[Swannytheswan]

I just did some in my lil chief with some alder I usually use hickory but I ran out and I had alder so we will see how it taste in a week or 2

[Wea300mag]

I just finished dinner but that still makes me droool, well done.

[YoungBuck243]

Just finished makin my jerkey from my buck, Gotta try this now

[KopperBuck]

How long will that keep if froze? I don't eat a lot of cheese but used to love smoked curds bought at the butcher in Rollins, MT. I'm interested in doing my own, but no need to waste.

[Mossy]

Just fine after thawed