Thread: Smoked Cheese
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Old 01-03-2013, 10:16 PM   #17
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by caseydog View Post
We all have different tastes. Experiment. On your first smoke, do small amounts of several cheeses, and see what you like, and don't like.

I think we all agree that you need to let any cheese you smoke mellow out for a while before eating it.

Yes, definitely experiment with types, brands and flavor. And I will agree that mellowing will improve the flavor,.... but I feel that if the samples right off the smoker are too bitter or too smoky to eat.... it is over smoked.

Likewise, if you see the milk fats surfacing, or your pieces start to lean, your smoker is too warm. I will smell my fingers and check for oil after turning the pieces, and if they smell of smoke it is an indication of surface smoke residue. It's all in keeping everything cool (the cheese and the smoke) and using a smoke generator that can deliver a light smoke over a long period of time.

After smoking I always let my cheeses sit at room temperature for a couple of hours, then move into the fridge to cool down a day or so before bagging or vac sealing. This eliminates any condensation you might get if you wrap too soon. As far as eating, I will start enjoying cheese right after it's cooled down.

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