Aahhhh, the power of CHEESE...

creek bottom

creek bottom

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I spent Saturday smoking a bunch of cheese, roughly 75 pounds total. 6 lbs. each Domestic and imported Danish Blue, a few pounds of garlic, 18 lbs. Gouda, 11 lbs. New York Sharp, 15 lbs Ghost Pepper Cheddar, 10 lbs. Jalapeno Pepper Jack, and 6 lbs. Swiss. Started at 7:30 AM and finished around 8:30 PM. I forgot to take any pics of the Ghost Pepper when it was finished. That was my last batch and I had it all bagged up before I realized I forgot. I was tired (plus I had a few beers in me by then :biggrin1:). Anyway, long day but it was fun and I have a bunch of happy friends... Thanks for looking!!!
 

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Looks GREAT, Joe!
I love to smoke cheeses. (I cold smoke in one of 2 Masterbuilt's I've modified for all sorts of cold-warm smoking.)

And it's the right time of the year to get-r-done.

Enjoy! :mrgreen:
 
I just...can't...look away....That looks really delicious! Thanks for sharing. I love blue cheese and Have never had it smoked. The ghost pepper cheese sounds great!
 
jermoQ said:
I just...can't...look away....That looks really delicious! Thanks for sharing. I love blue cheese and Have never had it smoked. The ghost pepper cheese sounds great!
Click to expand...
The Blue cheese is absolutely AMAZING! I actually got the idea off of a cooking show and it left me a little skeptical. I decided to give it a try because I love blue cheese. HOME RUN!!!! It's awesome!
 
Sweet... I am due to smoke another batch of cheese since I'm on my last package.
 
As someone with a cold smoking unit and a masterbuilt.. with plans doing cheese.. is the pipe really necessary? I'm assuming the smoking unit gets to hot for the cheese with it beside the smoker?? Had plans of just doing it without the separation tube but haven't tried it yet so I'm sure you know lol
 
blazinfire said:
As someone with a cold smoking unit and a masterbuilt.. with plans doing cheese.. is the pipe really necessary? I'm assuming the smoking unit gets to hot for the cheese with it beside the smoker?? Had plans of just doing it without the separation tube but haven't tried it yet so I'm sure you know lol
Click to expand...
I used to use a soldering iron inside a hole in the side of a small pipe and put wood chips inside the pipe to generate smoke. This would heat up enough to make the cheese droop. I had done some research on this very subject before I tried it. The side unit does generate enough heat that it will raise the temp inside the cabinet substantially. Enough that it would definitely melt the cheese unless the outside temp was really low. This was a method that I came upon and it works really well...
 
Super cool. Love the dedication to the art! What type of wood chips did you use?
 
creek bottom said:
The Blue cheese is absolutely AMAZING! I actually got the idea off of a cooking show and it left me a little skeptical. I decided to give it a try because I love blue cheese. HOME RUN!!!! It's awesome!
Click to expand...

Try smoking some bricks of Cream Cheese, too.
Just open the foil and Git-R-Done. Mighty tasty on some crackers!
 
SonnyE said:
Try smoking some bricks of Cream Cheese, too.
Just open the foil and Git-R-Done. Mighty tasty on some crackers!
Click to expand...
I never thought of creme cheese. Makes total sense though... I'll bet that would be delicious. Have to give that a try my next go around... Thanks.
 
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