Smoked Cheese

Ron_L · 12-24-2007, 03:57 PM

Following the instructions from one of the regulars on the Egghead forum I decided to smoke some cheese to take to my sister's for Chirstmas snacks. I bought bricks of Swiss, Colby, Co-Jack, Mild Cheddar and Sharp Cheddar. I used 6 briquettes of Rancher with two chunks of apple wood on top of them in the Egg. I used a water pan filled with ice to keep temps down. The temperature held between 70 and 90 degrees for the 90 minutes that the cheese was smoking. The cheese tasted great. I think the Swiss was the best but they were all good. I cut each piece in half and vac-u-sucked them.

The cheese going into the Egg...

The cheese after 90 minutes...

The final product...

thirdeye · 12-24-2007, 04:07 PM

That's great looking CoJack. I need to try some of that. Remember that the flavors will be a lot smoother in a couple of days. I could tell a difference in the stuff I smoked yesterday.

boatnut · 12-24-2007, 04:08 PM

i wonder how they get that nice dark rind on the commercial smoked cheeses?

The Anchorman · 12-24-2007, 04:12 PM

Quote:

Originally Posted by boatnut

i wonder how they get that nice dark rind on the commercial smoked cheeses?

A spray of liquid smoke. I smoked some the other day and let it go for a little longer and achieved a darker appearance.

Bbq Bubba · 12-24-2007, 04:17 PM

That look's great Ron, does that make you a cheese head now???

elvis67 · 12-24-2007, 05:01 PM

I did some sharp cheddar and some swiss yestrerday. Used 5 brickettes of kingsford ashed over and used small chunk of hickory and apple wood. Came out better than I expected and was so easy, I thought I might screw it up. Had it on for about 1 hr. Prety much followed the instruction I learned from here.

JD McGee · 12-24-2007, 05:19 PM

Lookin' good Ron...I have a few that Brian gave me the other day. Gonna try them in a fattie and a few ABT's tomorrow.

BBQ Grail · 12-24-2007, 05:20 PM

That's nice. Another additional to the list of reasons I need an Egg.

swamprb · 12-24-2007, 05:59 PM

Ouch! I take it the Sharp Cheddar has the toothpick mod? Looks nice Ron! The smoked cheese I did the other day lets me know its there every time I open the garage fridge!

smokinbadger · 12-24-2007, 07:53 PM

Quote:

Originally Posted by Bbq Bubba

That look's great Ron, does that make you a cheese head now???

Hey now! It takes more than that to become a cheesehead. But smoking such good looking cheese is a good start.

Ron_L · 12-24-2007, 07:59 PM

Quote:

Originally Posted by swamprb

Ouch! I take it the Sharp Cheddar has the toothpick mod?

Sort of... The Colby had no toothpicks, the mild cheddar had one and the sharp cheddar had two.

Azinine · 12-24-2007, 09:40 PM

I gots to try that soon.

Do you guys think that the same procedure could be followed in a WSM? i.e. - 5-6 briqs, a couple of wood chunks and ice water in the pan?

12-24-2007, 09:45 PM

whooohoooo!

i'm smoking 5 pounds of cheddar tomorrow for my first time ever

Ron_L · 12-24-2007, 10:31 PM

Quote:

Originally Posted by Azinine

I gots to try that soon.

Do you guys think that the same procedure could be followed in a WSM? i.e. - 5-6 briqs, a couple of wood chunks and ice water in the pan?

I don't see why not. You may have to fiddle with the number of briquettes to keep the temp below 100.

Mo-Dave · 12-25-2007, 12:34 AM

Amazing I did almost the very same thing today on my spicewine. I cut the blocks lengthwise before smoking, put different numbers of toothpicks in each, to identify later. I used 10 briquettes and 4 small chunks of hickory and pecan.

I smoked some farmers cheese instead of mild cheddar along with some pepper jack baby swiss, ny sharp colby jack Went almost 3 hours at or below 90 degrees, with no ice used.

I will only get a taste Christmas day, the rest is being given out.
Dave

12-24-2007, 03:57 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Smoked Cheese Following the instructions from one of the regulars on the Egghead forum I decided to smoke some cheese to take to my sister's for Chirstmas snacks. I bought bricks of Swiss, Colby, Co-Jack, Mild Cheddar and Sharp Cheddar. I used 6 briquettes of Rancher with two chunks of apple wood on top of them in the Egg. I used a water pan filled with ice to keep temps down. The temperature held between 70 and 90 degrees for the 90 minutes that the cheese was smoking. The cheese tasted great. I think the Swiss was the best but they were all good. I cut each piece in half and vac-u-sucked them. The cheese going into the Egg... The cheese after 90 minutes... The final product... __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 Last edited by Ron_L; 12-24-2007 at 04:24 PM..

12-24-2007, 04:07 PM	#2
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	That's great looking CoJack. I need to try some of that. Remember that the flavors will be a lot smoother in a couple of days. I could tell a difference in the stuff I smoked yesterday. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

12-24-2007, 04:08 PM	#3
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	i wonder how they get that nice dark rind on the commercial smoked cheeses? __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

12-24-2007, 04:17 PM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	That look's great Ron, does that make you a cheese head now??? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

12-24-2007, 05:01 PM	#6
elvis67 Full Fledged Farker Join Date: 07-22-05 Location: kansas	I did some sharp cheddar and some swiss yestrerday. Used 5 brickettes of kingsford ashed over and used small chunk of hickory and apple wood. Came out better than I expected and was so easy, I thought I might screw it up. Had it on for about 1 hr. Prety much followed the instruction I learned from here. __________________ Be good or be good at it!!

12-24-2007, 05:19 PM	#7
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Lookin' good Ron...I have a few that Brian gave me the other day. Gonna try them in a fattie and a few ABT's tomorrow. __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

12-24-2007, 05:20 PM	#8
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	That's nice. Another additional to the list of reasons I need an Egg. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

12-24-2007, 05:59 PM	#9
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Ouch! I take it the Sharp Cheddar has the toothpick mod? Looks nice Ron! The smoked cheese I did the other day lets me know its there every time I open the garage fridge! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

12-24-2007, 09:40 PM	#12
Azinine Take a breath! Join Date: 02-16-07 Location: Atlanta, GA	I gots to try that soon. Do you guys think that the same procedure could be followed in a WSM? i.e. - 5-6 briqs, a couple of wood chunks and ice water in the pan? __________________ Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore)

12-24-2007, 09:45 PM	#13
Rick's Tropical Delight Guest	whooohoooo! i'm smoking 5 pounds of cheddar tomorrow for my first time ever

12-25-2007, 12:34 AM	#15
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	Amazing I did almost the very same thing today on my spicewine. I cut the blocks lengthwise before smoking, put different numbers of toothpicks in each, to identify later. I used 10 briquettes and 4 small chunks of hickory and pecan. I smoked some farmers cheese instead of mild cheddar along with some pepper jack baby swiss, ny sharp colby jack Went almost 3 hours at or below 90 degrees, with no ice used. I will only get a taste Christmas day, the rest is being given out. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

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