Smoked Cheese Failure?

[morningwoodbbq]

Temps though. I used 8 red hot coals in my MES30 with a 2x2 inch chunk of cherry. I had a hard time keeping the temp below 150F (i was smoking jerky)

8 coals would be too much for sure. I do 4 in my WSM. Granted the outside temp was like 33° which helped. I can't do it in the sun in warm weather cuz it gets too hot inside even without any charcoal.

 

[LYU370]

Here a good write up on aging/smoking/storing cheese.

http://www.bbq-brethren.com/forum/showpost.php?p=3690430&postcount=21

And a link to Tom's website, he's updated the post a bit.

https://smokingfoodwithmrt.com/smoked-cheese-from-go-to-show

His smoked salmon write up is also very good.

 

[kevinstaggs]

Those smoke tubes excel at creating creosote. Likely that's what you're tasting.

So what should I use? Small amount of charcoal and wood chunks or chips?


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[kevinstaggs]

Wait 4 weeks to eat the cheese? I throw cheese away after its been in the fridge for a month. I also think smoked cheese smells like an ashtray.

Mine sure does. Guess I’ll let it ride a little longer and see...


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[kevinstaggs]

I use 4 lit pieces of charcoal as a stand and put a piece of smoke wood on top. I have it go until it stops....anywhere between 75 and 120 minutes. Seems to be just fine. People who have it love it.

I did do one kind of cheese with 3 different smoke woods, so I think on Super Bowl Sunday I'll break those out and do the pepsi challenge to see if you can tell the difference between cherry, pecan and sugar maple.

Thanks. Let me know the results.


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[EyeBurnEverything]

Mine sure does. Guess I’ll let it ride a little longer and see...


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Hopefully it doesnt get moldy by the time it doesn't stink anymore. I am sure Andrew Zimmern would eat it though. Im sure ashtray cheese is nothing compared to maggot cheese.

 

[Seefyre]

2 Things
The colder the temp you smoke cheese, the longer you will need to keep it on the smoke. I like to smoke as cold as possible to preserve the integrity of the texture and prevent oil "weeping". Cheese I used to smoke for 1 1/2-2 hrs @ 70 degrees takes double the time @ 50 degrees for example.

2nd, rest that cheese. Minimum is two weeks but 3-4 weeks is optimal. I vacuum pack it and let some age a year and it takes mediocre cheese and turns it world class.

~keep on smokin'

 

[morningwoodbbq]

Thanks. Let me know the results.

Link to my IG page where the pics are. I stand them up for more surface area. Toothpick differentiates the Extra Sharp one from the Sharp. Second pic is when vacu sealed. Cheese type, smoke and dates are written. Just 6 of the 9 I did.

https://www.instagram.com/p/BsmLPvaBQ99/?utm_source=ig_web_button_share_sheet

Will likely try 'em on Super Bowl Sunday.