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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-03-2013, 10:15 PM   #16
caseydog
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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.

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Unread 01-03-2013, 11:16 PM   #17
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Quote:
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.

CD
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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Unread 01-03-2013, 11:58 PM   #18
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Quote:
Originally Posted by thirdeye View Post
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.


I smoked 15# of cheese just before Christmas. After smoking was complete I turned on a big electric fan and let the blocks cool while still in the smoker.
I placed them into a couple of pans into the beer fridge they went. I was planning on letting them dry for 24 hrs. Life got busy and they were wrapped around the 48 hr mark. Rested a week in plastic wrap and were distributed out after 5 days. Got rave reviews after this last batch.
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Unread 01-04-2013, 12:29 AM   #19
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Quote:
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.

CD
Thanks for the suggestion. I think my brother and I will be stopping at Sams Club in the morning and selecting a bunch of different cheeses to try.
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Unread 01-04-2013, 12:32 AM   #20
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Thanks for all the suggestions and advice! Lots of great advice on here. Great forum!
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Unread 01-04-2013, 08:38 AM   #21
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smoked mozzarella is my favorite. It takes smoke easy and only takes a hour or two to finish, be sure and get a whole milk mozzarella, do not use fresh or buffalo mozzarella....besides it makes the best smoked mozzarella fodue
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Unread 01-04-2013, 11:16 AM   #22
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Originally Posted by Smokin' Hicks View Post
smoked mozzarella is my favorite. It takes smoke easy and only takes a hour or two to finish, be sure and get a whole milk mozzarella, do not use fresh or buffalo mozzarella....besides it makes the best smoked mozzarella fodue
I've been wanting to try smoking some of the mozzarella string cheese sticks but keep forgetting to buy them... I think these would be great to take to work.
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Unread 01-04-2013, 01:49 PM   #23
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Quote:
Originally Posted by Smokin' Hicks View Post
smoked mozzarella is my favorite. It takes smoke easy and only takes a hour or two to finish, be sure and get a whole milk mozzarella, do not use fresh or buffalo mozzarella....besides it makes the best smoked mozzarella fodue
I've heard both sides of the mozzarella thing. Don't use fresh mozz and make sure to use fresh mozz. Is this just a taste preference thing or does one smoke better than the other?


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Originally Posted by thirdeye View Post
I've been wanting to try smoking some of the mozzarella string cheese sticks but keep forgetting to buy them... I think these would be great to take to work.
That's a good idea. I'll throw a few on with everything else. Having a 6 year old all but guarantees we have some string cheese in the fridge.

We'll post some pics afterwards.

To make this more interesting, what beers go well with which smoked cheeses?
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Unread 01-04-2013, 01:56 PM   #24
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Quote:
Originally Posted by bbqbull View Post


I smoked 15# of cheese just before Christmas. After smoking was complete I turned on a big electric fan and let the blocks cool while still in the smoker.
I placed them into a couple of pans into the beer fridge they went. I was planning on letting them dry for 24 hrs. Life got busy and they were wrapped around the 48 hr mark. Rested a week in plastic wrap and were distributed out after 5 days. Got rave reviews after this last batch.
Does the fridge end up smelling all smokey after letting the cheese cool?
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Unread 01-04-2013, 02:00 PM   #25
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Quote originally posted by ymmiT:
To make this more interesting, what beers go well with which smoked cheeses?



I am coming down with August Schells Snowstorm. I think that will go good.
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Unread 01-04-2013, 02:59 PM   #26
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Quote:
Originally Posted by khs282 View Post
Quote originally posted by ymmiT:
To make this more interesting, what beers go well with which smoked cheeses?

I am coming down with August Schells Snowstorm. I think that will go good.
I'm thinking of a refreshing Chardonnay, lightly oaked, with a soft hint of aromatics, like green apple and lemon zest......
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Unread 01-04-2013, 05:21 PM   #27
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Old Milwaukee goes great with smoked cheese!

One tip on smoking cheese that I do is to place parchment paper on the grate before putting the cheese on the smoker. It keeps the black lines from forming on the cheese. It does nothing for the flavor, purely astetic, I usually give a lot of cheese away to family and friends during the holidays and want it to look nice.
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Unread 01-04-2013, 07:44 PM   #28
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Quote:
Originally Posted by Harmony BBQ View Post
Old Milwaukee goes great with smoked cheese!

One tip on smoking cheese that I do is to place parchment paper on the grate before putting the cheese on the smoker. It keeps the black lines from forming on the cheese. It does nothing for the flavor, purely astetic, I usually give a lot of cheese away to family and friends during the holidays and want it to look nice.

Or you can use these grill grates made for veggies and fish. I keep one set just for cheese.

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