I had never tried this before but about a month or so ago I was smoking some cheese and threw on a block of cream cheese. After it was done I vacuum sealed everything and into the fridge it went. I had been eating on the regular cheese but totally forgot about the cream cheese. The other day I saw it in there and gave it a try. Sweet baby cheeses, this stuff is good. If you haven't tried it yet, do it now! With winter upon most of us, it is even a better time as it will be easier to keep the temps down.
I have no pr0n to post and let's face it, it would be quite boring to just have a picture of a block of cream cheese :becky:
12-31-2012 07:45 AM
Stuff's pretty good with no smoke. I can imagine it is pretty awesome. Thanks Brad.
12-31-2012 07:56 AM
Hmmm, you've given me one more reason to cold smoke :biggrin:
Sent from my Nexus using Tapatalk 2
12-31-2012 08:01 AM
What wood did you use?
12-31-2012 08:21 AM
I used my typical cheese smoking setup since I was doing regular cheese too. I just use the tin can with a soldering iron in it with some apple chips filling the can. This goes into my UDS at the bottom(ish) (depending on which drum and if I am lazy). I put the cheese on the top grate and I rest it on skewers so the cheese doesn't get dirty from the seasoned grates.
For the cream cheese, I basically did the same as regular cheese. Due to it's consistency, you do need to take care to keep it as cold as possible. It was also a bit of a challenge to vacuum seal which isn't completely necessary but I like to seal all of my cheese and let it mellow for a while.
As far as the amount of smoke, that will be personal preference. When I did this batch a while ago, the temps were still kind of warm so I didn't let the smoker run for as long as I usually do. The regular cheese didn't seem to take on as much smoke but the cream cheese came out really good. With that said, I would suggest doing the cream cheese for a shorter amount of time until you know what you want.
12-31-2012 08:31 AM
Can't believe you didn't even take a picture of the cheese, not even one close-up. :tsk: