Cold Smoke Cheese ? - Page 2

daninnewjersey · 11-22-2013, 03:10 PM

Quote:

Originally Posted by Grimm5577

once done smoking i gather you vacuum seal and let mellow?

Yup....I generally do a week minimum. However, 2 or more (if you can stand looking at the stuff without eating it) doesn't hurt....

MS2SB · 11-22-2013, 04:12 PM

I wrap each piece individually in plastic wrap and then vaccum up the whole lot together.

Hagisan · 11-22-2013, 04:24 PM

I usually load up the amns w/ maple for a 4 hour duration, vacuum seal and let rest a couple weeks or so before eating. The duration depends on the type of cheese for me. The harder the cheese the longer I let it go and visa vera.

Big George's BBQ · 11-23-2013, 03:01 PM

Can you vacuum seal then freeze cheese

aawa · 11-23-2013, 03:05 PM

Quote:

Originally Posted by Big George's BBQ

Can you vacuum seal then freeze cheese

Yep. No problems if you do this.

IamMadMan · 11-23-2013, 04:09 PM

Quote:

Originally Posted by aawa

Yep. No problems if you do this.

^ +1 I do this as well, I vac-seal and then I let it mellow out for at least a week before I freeze it.

The duration of the smoke also depends on the type of wood, Hickory, Mesquite, and Pecan tend to impart a stronger smoke flavor where as Apple, Cherry, and Sugar Maple are a little milder.

I personally prefer to use apple on my cheese with a 4 hour smoke exposure. Occasionally I'll use cherry or pecan on aged Gouda or Asiago only because they are a stronger flavored cheese.

caseydog · 11-23-2013, 04:18 PM

Follow up... I tend to smoke milder cheeses, so my shorter smoking times may be due to that.

I vacuum seal my smoked cheese, and after about a week, they have properly mellowed out.

BTW, they are great to take to holiday parties, and even give as gifts.

CD

c farmer · 11-23-2013, 07:01 PM

I think freezing some cheese's changes the texture.

I had a white cheddar that I froze and when I thawed it out, it crumbled when I tried to cut it.

martyleach · 11-24-2013, 02:18 AM

The softer cheeses seem to suck it up quicker and there is a lot variability between smokers. I , like Cowgirl (thank you Jeanie) have smokehouses that maybe require a longer exposure to the smoke. I may go 3-4 hours and then wrap the cheese in cellophane and let it settle in the fridge for 2 days. It is (IMO) not good right out of the smokehouse.

YetiDave · 11-24-2013, 06:59 AM

I use a pro q generator, light one end and give it 4 hours followed by a few weeks' rest

Big George's BBQ · 11-24-2013, 07:20 AM

Thanks tried cream cheese- let that go for 2 1/2 hrs along with some pepper Jack The sharp cheddar, provolone, gouda, and an Irish Cheese all got about 4 hrs. All were wrapped in saran wrap, vac sucked and put in fridge Will try the cr cheese today

IamMadMan · 11-24-2013, 07:29 AM

Quote:

Originally Posted by Big George's BBQ

Thanks tried cream cheese- let that go for 2 1/2 hrs along with some pepper Jack The sharp cheddar, provolone, gouda, and an Irish Cheese all got about 4 hrs. All were wrapped in saran wrap, vac sucked and put in fridge Will try the cr cheese today

Let us know how the cream cheese turns out, I have never tried that. I have seen where others have smoked cream cheese and butter, something I need to try in the near future.

Don't be alarmed if the harder cheeses you try seem to be over-powering with smoke flavor. This is normal because the cheese has not had a chance to mellow. Give it a week or more and it'll taste great...

Big George's BBQ · 11-24-2013, 07:35 AM

Thanks I will put the cream cheese in a freezer bag till next weekend

IamMadMan · 11-24-2013, 07:43 AM

Quote:

Originally Posted by Big George's BBQ

Thanks I will put the cream cheese in a freezer bag till next weekend

I was referring to the harder cheeses to let mellow, sample the cream cheese today, if it's good go for it.

11-22-2013, 04:12 PM	#17
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	I wrap each piece individually in plastic wrap and then vaccum up the whole lot together. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

11-22-2013, 04:24 PM	#18
Hagisan Knows what a fatty is. Join Date: 06-19-13 Location: WILTON, CA	I usually load up the amns w/ maple for a 4 hour duration, vacuum seal and let rest a couple weeks or so before eating. The duration depends on the type of cheese for me. The harder the cheese the longer I let it go and visa vera. __________________ Bradley Party Gator Pit Offset 18.5 & 14.5 WSMs Weber Genesis LP1100 - Weber Performer 22.5 Traeger PTG - DIY Pine T&G Smokehouse AMNS - AMNPS [URL="www.cbbqa.org"]CBBQA[/URL] - [URL="www.kcbs.us/teams.php?page=8&alph=B&id=75072"]KCBS[/URL] [URL="https://twitter.com/BigBlindBBQ"]Big Blind BBQ Team[/URL]

11-23-2013, 03:01 PM	#19
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Can you vacuum seal then freeze cheese __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-23-2013, 07:01 PM	#23
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	I think freezing some cheese's changes the texture. I had a white cheddar that I froze and when I thawed it out, it crumbled when I tried to cut it. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

11-24-2013, 02:18 AM	#24
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	The softer cheeses seem to suck it up quicker and there is a lot variability between smokers. I , like Cowgirl (thank you Jeanie) have smokehouses that maybe require a longer exposure to the smoke. I may go 3-4 hours and then wrap the cheese in cellophane and let it settle in the fridge for 2 days. It is (IMO) not good right out of the smokehouse. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

11-23-2013, 04:18 PM	#22
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Follow up... I tend to smoke milder cheeses, so my shorter smoking times may be due to that. I vacuum seal my smoked cheese, and after about a week, they have properly mellowed out. BTW, they are great to take to holiday parties, and even give as gifts. CD

11-24-2013, 06:59 AM	#25
YetiDave is one Smokin' Farker Join Date: 07-23-13 Location: Manchester, UK	I use a pro q generator, light one end and give it 4 hours followed by a few weeks' rest __________________ Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG

11-24-2013, 07:20 AM	#26
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Thanks tried cream cheese- let that go for 2 1/2 hrs along with some pepper Jack The sharp cheddar, provolone, gouda, and an Irish Cheese all got about 4 hrs. All were wrapped in saran wrap, vac sucked and put in fridge Will try the cr cheese today __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-24-2013, 07:35 AM	#28
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Thanks I will put the cream cheese in a freezer bag till next weekend __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD