Smoked Cheese?

[BrooklynQ]

Anyone smoke cheese?

I took a 2.5lb lump of sharp chedder, rubbed it with a little olive oil, put on a little rosemary and wrapped it in cheese cloth and smoked it at 220 and lower as the fire was dying out for about an hour.

Very tastey, but not great.

But, I'm not sure if I did it right. It came off the smoker soft and pliable. It never got back to the same texture it was pre-smoking. Any smoked cheese I've ever purchased has the same texture to it as the non-smoked version.

Anyone have experience with cheese?

[colt45]

much lower temps helps with the texture... 150ish... my father in law does it with an electric pan + some wood chips in his ECB... smoked mozzerella... yum...

[jminion]

Too high cooking temp, try 90º pit temp, won't need the cheesecloth. Like to use sweet woods for smoke, cherry and apple.

[parrothead]

I smoke cheese. Definately a winter project. Try to keep around 80 -90. That small of a fire tends to lend to harsh smoke. Winter. door propped open.etc.

[Jorge]

meaning we have a 1 month cheese :cry: smoking season in Tx.

[parrothead]

Or build your ass a new smoker. One that has the exhaust travel underground for awhile and cool down before the smoke gets to the cook chamber.

[Jorge]

Or build your ass a new smoker. One that has the exhaust travel underground for awhile and cool down before the smoke gets to the cook chamber.

Good idea, I'll have to see if I can find some more info on that. Maybe on an Amish website. Thanks Greg

[Neil]

Or build your ass a new smoker. One that has the exhaust travel underground for awhile and cool down before the smoke gets to the cook chamber.

No need to build a new smoker. Just do a cold smoke mod. Place a grate 6-8" above the dera's chimney using bricks or a block of wood. Set the cheese on the grate and cover with a cardboard box with holes on the top. Works great.