More Smoked Cheese!

Rookie'48 · Apr 30, 2009

I tried something a bit different today. I've done Velveta once before, so I decided to try Philly Cream Cheese in the Ugly Cheese Bucket. It was only 58* here today, so that helped a bunch. In the two top pics we have on the first row: Montery Jack and Velveta.
Second row: Black Diamond Canadian Cheddar; Habanero Jack (x2); Emmental; and the Philly.
Bottom row: Swiss and Mozzarella
In the last pic is a close-up of the Cream Cheese after smoking.
It's all resting in the fridge right now & will be vacu-sucked (& sampled) tomorrow.

Desert Dweller · Apr 30, 2009

Kinda makes me wish you lived closer Oh Brother of mine! Good looking stuff. That habenero would look mighty fine sitting on a Ritz at my house!

sfbbqguy · Apr 30, 2009

Yep, nice job!
Everything's better on a Ritz.
And, in my opinion cheese is liken to bacon...especially smoked cheese!

Bride of Roo(BQ'n) · Apr 30, 2009

Well how did the cream cheese turn out? Looks good Dave, keep practicing!

Norcoredneck · Apr 30, 2009

Who cut the cheese? Had to ask. :biggrin:

bspencer · Apr 30, 2009

What temp do you smoke them at?

garyk1398 · Apr 30, 2009

Wow, looking good, nothing like some smoked cheese!

boatnut · Apr 30, 2009

i've been wanting to try smoking some cheese for sometime now. just curious, what type wood did you use? have you experimented with different types of wood?

HeSmellsLikeSmoke · Apr 30, 2009

What a great assortment. Velveeta to Canadian Black Diamond Cheddar. Be very interesting to see what your take is on each of them.

BBQ_Mayor · Apr 30, 2009

Looks great Dave. Are all those coming to St. Joe with you this weekend? :wink:

cowgirl · Apr 30, 2009

Good looking cheese! How did the cream cheese come out?

ibait2fish · Apr 30, 2009

boatnut said:
i've been wanting to try smoking some cheese for sometime now. just curious, what type wood did you use? have you experimented with different types of wood?

I use alder myself. It's a milder flavor so it won't overpower the
cheese like some other woods.

swibirun · Apr 30, 2009

That looks great! We haven't smoked cheese since before Christmas. I'm wanting some now! Nice selection of cheeses.

1_T_Scot · Apr 30, 2009

Cheese fest! really good lookin cheese.

wnkt · Apr 30, 2009

when I saw smoking cheese and cream cheese both I thought that would be a real mess!
Im amazed it held together...and the velveeta too, it must have been at a REAL LOW temp.

Rookie'48 · Apr 30, 2009

OK, here's the link to the Ugly Cheese Bucket: http://www.bbq-brethren.com/forum/showthread.php?t=47408&highlight=sorta+kinda+pellet+head . As you can see, it puts out very little heat but lots of smoke. I've been using hickory tree turds that I got from BBQ_Mayor (Ray). On this cook I mixed the hickory with some sugar maple.
Tonight I tasted the Emmental, Habanero Jack and the Philly. They all turned out pretty good with a fairly heavy smoke flavor, but not so much that they were bitter.
All in all, I think that everything is going to turn out pretty good on this batch, but I'll take some of it with me to St. Joe this weekend for a second, third, fourth, etc. opinion

.
Thanx for the comments & I'll be doing another Ugly Cheese Bucket build later with pics.

More Smoked Cheese!

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