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smoked cheese
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GOATTER Offline
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Post: #1
smoked cheese
Today I tried my first attempt at smoking cheese. I smoked 2# of mozzarella and 4# of mild cheddar. I smoked them with a combination of hickory and plum for 1 hour.

I put some ice chunks on the bottom rack, then set my stoker to 75 degrees. The cheese turned out great.
01-27-2013 07:24 PM
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SoEzzy Offline
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Post: #2
RE: smoked cheese
When I've done them, I smoked them 5 and 6 hours, and once they were smoked, I wrapped them in Saran wrap, and put them away in the fridge for at least a week to ten days.

The first cheese I smoked was strong cheddar, and it really took the smoke well, but the smoke was like an ash tray the first day, and the second, then I read up a whole lot more on smoking cheese and found out it works better if you rest it for that extra time.

Since then I have done several lots, I like medium cheddar smoked with apple, or apple and oak, and I've done a couple with maple, (that works well IMO).

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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01-27-2013 08:09 PM
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T Offline
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Post: #3
RE: smoked cheese
Yep, the key is not too much heat, interesting combo hickory and plum. Could you separate the the flavors when tasting or did they combine to make one. Have you figured out yet how to get that cooker on a trailer?

keep it low-n-slow " T "

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01-27-2013 08:10 PM
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GOATTER Offline
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Post: #4
RE: smoked cheese
I am letting it rest in ziplock bags. I could not taste the difference between the smoke. Getting the smoker on the trailer is not as big of problem as finding a long term trailer to store it on and the room to store it.

Now that I know haw easy it is to smoke cheese I'll have to try some different smoke cheese combinations.
01-27-2013 08:19 PM
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Larry Jacobs Offline
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Post: #5
RE: smoked cheese
I tried smoking cheese once....but I couldn't keep it lit. Smile

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(This post was last modified: 01-27-2013 10:45 PM by Larry Jacobs.)
01-27-2013 10:44 PM
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T Offline
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Post: #6
RE: smoked cheese
L.J. I'm tired as heck, but you just made me laugh!

keep it low-n-slow " T "

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01-28-2013 12:39 AM
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fidel_astorga Offline
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Post: #7
RE: smoked cheese
Larry you need a bigger lighter!


(01-27-2013 10:44 PM)Larry Jacobs Wrote:  I tried smoking cheese once....but I couldn't keep it lit. Smile

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01-30-2013 10:24 AM
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Grandpa Jon Offline
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Post: #8
RE: smoked cheese
I did some swiss, sharp & medium cheddar along with Monterey Jack over a mix of alder cherry just before Christmas. Finished the last of it on Sunday w/ my pulled pork- sorry I don't have more cheese tonight!

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02-05-2013 09:14 PM
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MrZip66 Offline
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Post: #9
RE: smoked cheese
Did a cheese smoke about 2 weeks ago. couple of cheap bricks of mild cheddar and pepper jack, smoked with maple. I'm trying to go 3 weeks to let them mellow, but its harder than hell to stay out of them Smile

Addicting stuff. Smile

   
03-21-2013 09:43 AM
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GOATTER Offline
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Post: #10
RE: smoked cheese
Looks good Mrzip66. When I did cheese the pepperjack was the favorite. Especially with the Smoked Jalepeno Cheddar Salami. I enjoyed the cheddar it was delicious on smothered burritos.
03-21-2013 10:10 AM
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SoEzzy Offline
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Post: #11
RE: smoked cheese
That sounds like a good combination for a summer sandwich Goatter!

Perhaps with a tzatziki style sauce and some Bacon, Lettuce, Onion $ Tomato

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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03-21-2013 02:10 PM
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heberhog Offline
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Post: #12
RE: smoked cheese
I use a cold smoker I built on the side of my UDS.. that I built. i agree that the cheese has to rest for at least a week. Grilled cheese and ham sandwiches have never been so good.
03-22-2013 10:09 PM
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