Who cut the cheese? (pron)

aawa · Nov 9, 2013

Temperatures have dropped so to a point I can smoke some cheese without having to worry about temps. Not to mention I had a drawer full of cheese i bought at Kroger a couple weeks back.

1.5lbs colby, 1.5lbs jack, 1.5lbs sharp cheddar, 1.5lbs colby jack, 3.5lbs mozzerella, 2lbs swiss, 2lbs polly o string mozerella, 1lb meunster.

Unwrapped and ready to go.

Setup the A-Maze-N smoker with some hickory dust.

Both ends lit and ready to go. This should give me 3 hours of burn time.

Witness the power of a fully operational Performer. All cheese on 2 racks.

3 hours from now, going to pull it off and vacuum seal it for a long rest in the fridge.

campdude · Nov 9, 2013

Mmmmm, smoked cheese. Good stuff.

FatCoyote · Nov 9, 2013

mmmmmm nice - cant wait to see the results.

JMSetzler · Nov 9, 2013

I'm hoping to do this same thing tomorrow

ssv3 · Nov 9, 2013

Very nice. How long do you have it rest in the fridge after smoking when you say long? I smoked last time, vacuum packed but I think the rest time was short.

deguerre · Nov 9, 2013

Bought a new grate just for the cheese, eh? :-D

JMSetzler · Nov 9, 2013

ssv3 said:
Very nice. How long do you have it rest in the fridge after smoking when you say long? I smoked last time, vacuum packed but I think the rest time was short.

I think it gets to a good maturity point after 4 weeks, but even longer is better. I just opened a package of gouda that I smoked nearly a year ago and it's phenomenal.

ssv3 · Nov 9, 2013

JMSetzler said:
I think it gets to a good maturity point after 4 weeks, but even longer is better. I just opened a package of gouda that I smoked nearly a year ago and it's phenomenal.

Thanks John,

I figured I opened up way too early at two weeks.

YetiDave · Nov 9, 2013

Good work! I need to smoke cheese in larger batches like that. One or two blocks never last long

aawa · Nov 9, 2013

ssv3 said:
Very nice. How long do you have it rest in the fridge after smoking when you say long? I smoked last time, vacuum packed but I think the rest time was short.

The minimum i go is 2 weeks, but I usually go 4-8 weeks.

deguerre said:
Bought a new grate just for the cheese, eh? :-D

I actually got the Weber Gourmet Grate system. My other 2 grates need to be cleaned so opened the Gourmet grate system and use it.

JMSetzler said:
I think it gets to a good maturity point after 4 weeks, but even longer is better. I just opened a package of gouda that I smoked nearly a year ago and it's phenomenal.

I like mine between 4-8 weeks. Although I just opened up my last block of colby which was done in March of this year and it is ridiculously good.

Big George's BBQ · Nov 9, 2013

Very nice love smoked cheese I have bbe thinking about doing nthat

Smoke Dawg · Nov 9, 2013

Awesome! - Dos the top grate sit on the handles of the bottom grate?

caseydog · Nov 9, 2013

It is getting to be that time of year. I need to smoke up some cheese for the holidays.

CD

Diesel Dave · Nov 9, 2013

Looking real good and I have to do some cheese smoking as well.

Fwismoker · Nov 9, 2013

You all just made me decide to open some up i had mellowing for a few months...:biggrin1:

tpope · Nov 9, 2013

Smile and say cheese. It looks great!

Fwismoker · Nov 9, 2013

Oh remember if you're going to do cheese then do butter at the same time!

aawa · Nov 9, 2013

Smoke Dawg said:
Awesome! - Dos the top grate sit on the handles of the bottom grate?

Yeah I had the grates so that the top one was sitting on the handle of the bottom one. This gave me just barely enough clearance over the cheese.

Fwismoker said:
Oh remember if you're going to do cheese then do butter at the same time!

Dang I should of done that, but didn't even think about it. Next time!

aawa · Nov 9, 2013

Cheese is done

And vacuum sealed!

Time to let it age in the fridge. I sliced a little bit off the cheddar to verify it was cheddar and not colby so I could label them correctly. It definitely tastes better aged than fresh out of the smoke.

Smoke Dawg · Nov 9, 2013

Looks great! - Yes aged is the best. If you smoke up a bunch like you did, it is easier to keep it around until aged.

Just opened up a smoked pepper jack from 2011 today - melting inside a fatty right now!

Who cut the cheese? (pron)

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