View Full Version : cold smoke cream cheese?

10-16-2016, 12:14 PM
Did a search on this, only found threads that were basically pre-mixed other recipes...

Long and short - wife would like me to try, and I thought I'd see if somebody had done this before I start experimenting from scratch. If I did, I'd probably try it much like smoked butter - cool weather, fairly far from the amaze'n que...


10-16-2016, 12:20 PM
It'd be a piece of cake with what I wanted to build but never did which is a small dorm room type box fridge with my Smoke Daddy on the outside. When I make it it'll be my Summer time cold smoker for cheeses.

10-16-2016, 01:37 PM
Should be a snap for you in Alberta's weather with an Amazing Tube smoker. I have not done cream cheese, but cold smoking with the tube works for me even in Florida with the Amazing tube in my Yoder 640.

10-16-2016, 02:26 PM
I have used the A-Maze-N Pellet Smoker (http://www.amazenproducts.com/product_p/amnps5x8.htm) , it makes smoke without heat, great for butter, cream cheese, and other soft cheeses.

The process is very easy, it’s about the same as smoking anything else. Check to make sure that temp doesn’t go over the desired smoking temperature. You can also place trays of ice at the bottom of the smoker. Smoke the cheese for 3-4 hours. You may also want to put the cheese in your food saver bags to store and put it in the fridge for a few days allowing it to mellow with age.

When smoking softer cheeses they need MUCH LESS smoke than harder cheeses. Be careful very when using gouda, cream, and other soft cheeses, they will probably only need 30 - 45 minutes of smoke. Too much smoke on any cheese will create a very bad taste.

Until you become proficient in smoking cheese, I suggest keeping a log book with length of smoking times, temperatures, type of wood, and the amount of resting time. This will prevent you from making the same mistake twice. If you make a mistake, learn from your them and enjoy the best smoked cheese you could ever enjoy.

Timed exposure to smoke when slow smoking cheese depends on several things...

Personal tastes. Personal tastes of heavy or light smoke flavor will determine exposure time for many.

The type of cheese. The type of cheese you are smoking also determines exposure time. Harder, Stronger, flavored cheeses like Emmentaler Swiss, Extra Sharp Cheddar, Asiago, and Gruyère can take a heavy smoke without overpowering the flavor of the cheese. Whereas Brie, Camembert, Bleu, Mild Cheddar, and other mild flavored cheeses can be easily overpowered with heavy smoke exposure.

Type of wood / pellets. Hickory or Mesquite can easily overpower mild flavors of even strong flavored cheeses. Use milder wood / pellets like fruit woods to impart a complimentary smoke flavor to the cheese and not overpower the delicate flavor of the cheese. I prefer to use apple or plum pellets, I also very thinly slice fresh apples and lay a few slices on top of the pellets to impart additional flavor. But with the softer milder cheeses like Brie, Roquefort, and Canaregal I prefer to use a alder pellets to produce a very mild smoke to lightly compliment the delicate flavors of these cheeses.

Last item is to wrap and let sit for a week, if you taste before it has a chance to mellow you will think you have licked an ashtray... LOL....