Cold Smoked Cheese (pr0n)

[jmed999]

It finally got cold enough this weekend to cold smoke some cheese. I used 2 AMZN tube smokers in the bottom of the Primo. Had a pan of ice below the cheese. I ended up smoking 52 half chunks of Cracker Barrel cheese (sharp, extra sharp, Vermont white, aged reserve). The temp never got over 70F. Most of the time it was in the mid 60s. :becky:

I vacuum sealed each piece and will now wait 3 months then start giving them away. I like them aged anywhere from 3 weeks on but I've found if I wait about 3 months they are really good. :thumb:

 

[Okie Sawbones]

Nice job. I sure like smoked cheese. It is always a hit.

 

[Smoke Dawg]

Looks good - I like it aged longer also

 

[smokeacholic]

How long did you have the cheese in the smoker? Looks good.

 

[blazinfire]

I'm buying a pellet tube smoker next week!!! Gonna do a batch of cheese! This looks great!! I'll be doing it in a WSM or the main chamber of my off-set

 

[jmed999]

How long did you have the cheese in the smoker? Looks good.

I left it in for 6 hours total. I used one tube for the whole 6 hours and another shorter tube for 2 of the 6 hours. I like lots of smoke and longer aging so the smoke penetrates deeper. :-D

 

[IamMadMan]

Nice Job....... Looks great.

 

[sitty]

Looks awesome! What is your wood of choice for cheese?

 

[jmed999]

Looks awesome! What is your wood of choice for cheese?

I used these...

[ame="http://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI/ref=sr_1_1?ie=UTF8&qid=1453812002&sr=8-1&keywords=cooking+pellets"]Amazon.com : CookinPellets 40PM Perfect Mix Smoking Pellets : Outdoor Grilling Pellets : Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51WbWWOo4wL.@@AMEPARAM@@51WbWWOo4wL[/ame]

 

[NightRogue]

What temp do you need to keep it under so the cheese doesn't melt? Was thinking about smoking some cheddar and provolone this weekend.

 

[Branded BBQ]

Nice job!

 

[Hillbilly BBQ]

Im going to try and clear enough snow away from the smokers to do another batch!

Looks great though!

 

[CakeM1x]

What temp do you need to keep it under so the cheese doesn't melt? Was thinking about smoking some cheddar and provolone this weekend.

@70 is ideal for no worries but temp tolerance varies on the hard/soft cheeses. Just don't go north of 90 for most.

 

[NickTheGreat]

So you vac pack and age in a fridge?

Cool stuff though. This is on my list of things to do this year. (i may have said that last year too . . . )

 

[jmed999]

Yeah, I just make sure I don't go over 90F. This usually requires me to empty the ice pan since it turns to water and refill with ice during the smoke.

I have done this in the past and it's seriously the best cheese I've ever had.

 

[jmed999]

So you vac pack and age in a fridge?

Cool stuff though. This is on my list of things to do this year. (i may have said that last year too . . . )

Yes, I vacuum pack each piece in pint size vacuum bags bought on Amazon. Then they go in the garage fridge for 3 months. I have to admit some do not make it to the full 3 months. :shock:

[ame="http://www.amazon.com/FoodVacBags-Vacuum-Sealer-Commercial-Foodsaver/dp/B00DSSLWIA/ref=sr_1_2?ie=UTF8&qid=1453820381&sr=8-2&keywords=pint+vacuum+bags"]Amazon.com: 100 FoodVacBags 6X10 Pint Size 4 mil Vacuum Sealer Bags Commercial Grade Foodsaver Type: Disposable Household Food Storage: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41oNl1XwwSL.@@AMEPARAM@@41oNl1XwwSL[/ame]

I also buy the cheese when it's buy one get one at the local grocery store. :becky:

 

[NightRogue]

Thanks CakeM1x and jmed999 . Going to give it a try/

 

[Nvoges]

I was planning on smoking some cheese this weekend, thanks for sharing.