Little sunday smoked cheese!!

[1shotwade]

Did some gouda in the smoker!! Little trick to cold smoke cheese I get a single charcoal briquette going then put in the smoke chamber and add my wood chips. About 2 hours of smoke!! Have cold smoked salmon this way as well!! No power used !!

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[bat119]

Looks gouda

Do you let it age after? I've heard it's better wrapped in plastic wrap for a week or so in the fridge. One of these day's I'm going to try that

[1shotwade]

Originally Posted by bat119

Looks gouda

Do you let it age after? I've heard it's better wrapped in plastic wrap for a week or so in the fridge. One of these day's I'm going to try that

yes atleast 2 weeks this is for May long weekend but the longer the better. I am adding garlic and maple syrup before I vacum pack it!!

[MountainTi]

Originally Posted by bat119

Looks gouda

Do you let it age after? I've heard it's better wrapped in plastic wrap for a week or so in the fridge. One of these day's I'm going to try that

As mentioned, the longer the better. I have vacuum sealed smoked cheese in my beer fridge that was done close to a year ago

[troutbug]

Originally Posted by MountainTi

As mentioned, the longer the better. I have vacuum sealed smoked cheese in my beer fridge that was done close to a year ago

I age mine no less than 1 month before starting to eat it. I smoke enough at a time though that over a year later I still have some left in the fridge to use lol.

[Savage Bacon]

I'll have to try the briquette trick next weekend. Looks good!

[bat119]

Besides gouda what other types do you smoke?

Old cheddar ?

[ghostguy6]

Originally Posted by MountainTi

As mentioned, the longer the better. I have vacuum sealed smoked cheese in my beer fridge that was done close to a year ago

I hope this is true, I have a block of applewood smoked cheddar I did almost 6 years ago. I'm hoping to get it 10 years before I open it.

[Grizzly Adams]

A friend keeps Ontario Farmer papers for me, interesting tid bits in there. Saputo is changing the names of one of it's cheeses because it was deemed offensive and racially insensitive. It followed a process developed by one Edward William Coon in 1926. Move over Uncle Ben.

Grizz

[CDNOutdoorsman]

Originally Posted by ghostguy6

I hope this is true, I have a block of applewood smoked cheddar I did almost 6 years ago. I'm hoping to get it 10 years before I open it.

What do you expect to change/improve in the cheese from 6-10years?
I've heard of aged cheese but is there truely any improvements when talking about years in a piece of cheese? I'm not being a smart*****, I truely don't know

[58thecat]

that's got me thinking...never thought about smoking cheese.

[ghostguy6]

Originally Posted by CDNOutdoorsman

What do you expect to change/improve in the cheese from 6-10years?
I've heard of aged cheese but is there truely any improvements when talking about years in a piece of cheese? I'm not being a smart*****, I truely don't know

I'll be honest, I have no idea. Usually I eat all the smoked cheeses within a year. I had one block go two and a half years but I really didn't notice a huge difference. Perhaps its my unsophisticated pallet. If I make the 10 year mark I will do a side by side taste test.

There are people who have been known to age cheeses 25 years so there must be something to it if they would invest that much time to it.

[Savage Bacon]

We went to Costco this morning and picked up some gouda for the smoker. It looks to be the same as the OP used. I guess I don't have to remove the wax layer?

I'll cut it in 3 like the OP and use the charcoal briquette method. To age it, do you guys just vacuum seal it and keep it in the fridge?

How long do you leave it in the smoker? Maybe take half out at 2 hours and leave the other half in for 3 hours?

For pellets we have pit boss competition blend. I'll just be working outside (drinking beer) all day. So I thought it would be a good time to pull the smoker out!!

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[Savage Bacon]

Smoked for exactly 2 hours. My last handful of wood chips flared up on me. I didn't notice because we were eating supper. So the end piece got a little soft. Oops.

I made ice cubes with the smoked water. Gonna try those in some scotch tomorrow after work.

The cheese rested on the counter for about an hour, then went into the fridge. Tomorrow or the next day I'll be vacuum sealing. Then the long wait before I try some.

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[MountainTi]

Originally Posted by Savage Bacon

Smoked for exactly 2 hours. My last handful of wood chips flared up on me. I didn't notice because we were eating supper. So the end piece got a little soft. Oops.

I made ice cubes with the smoked water. Gonna try those in some scotch tomorrow after work.

The cheese rested on the counter for about an hour, then went into the fridge. Tomorrow or the next day I'll be vacuum sealing. Then the long wait before I try some.
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Works well but last time I did 2 hours of smoke on the water and found it pretty strong. Next time I'll try an hour

[Savage Bacon]

Originally Posted by MountainTi

Works well but last time I did 2 hours of smoke on the water and found it pretty strong. Next time I'll try an hour

2 hours of smoke on the water... oh boy

Funny thing is not even 5 minutes ago I popped 2 ice cube in a glass and Holy they smelled strong. Like not good. I didn't even use them.

[Savage Bacon]

Well here we go once again. I've been smoking bacon, cigars, and doobies. I might as well throw on a batch of cheese.

I've only smoked gouda. But today I'm also going to add some cheddar.

I got a smoke tube for Xmas so I'll be trying that out. Does anyone have experience with these?

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[MountainTi]

Originally Posted by Savage Bacon

Well here we go once again. I've been smoking bacon, cigars, and doobies. I might as well throw on a batch of cheese.

I've only smoked gouda. But today I'm also going to add some cheddar.

I got a smoke tube for Xmas so I'll be trying that out. Does anyone have experience with these?
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Smoke tubes are the greatest things since sliced bread for smoking. I've got a 6" and a 12", good for 2 hrs and 4 hrs respectively. They smoke so cold that no longer have to wait for -20 degree weather to do a batch of cheese.
Will be doing 18ish lbs of cheese next days off, typically do 12 months supply once a year

[Savage Bacon]

On the smoker at 12:45

I can't remember how long I smoked my last batch. I think I'll aim for 2 hours. The smoke seems to be working.

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[Dick284]

In 2-3 weeks that’s gonna be some awesome cheese.

What breeds of cheese?
What kind of wood was used for smoke?

[Savage Bacon]

Originally Posted by Dick284

In 2-3 weeks that’s gonna be some awesome cheese.



What breeds of cheese?

What kind of wood was used for smoke?

3 rows of gouda, and one row of old cheddar.

Yes that wait time is the worst. I vacuum seal it a day or two after smoking. And then the long wait before I can enjoy it.

For wood all I have is pitboss competition blend.

I'd like to eventually get a different variety for everything I'm starting to smoke. Like bacon and cheese. But for now that's what I got.


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[Savage Bacon]

The cheese is done. I rotated the trays as it smoked. But I should have also been rotating the pieces. It smoked more in the center than on the outside edges. The smoke tube worked really well.

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[walker1]

Bacon
Looks great. Question. Are you just cold smoking with the tube I take it or is the smoker also on?
I have a smoker now for 4 months and using s lot.

[MountainTi]

Originally Posted by walker1

Bacon
Looks great. Question. Are you just cold smoking with the tube I take it or is the smoker also on?
I have a smoker now for 4 months and using s lot.

Guessing he is just using the tube. Need to keep cheese below 90 F as that is the meting point. I prefer to smoke cheese around 70, I find if it is starting to sweat it will have more of a bitter flavour

[walker1]

Originally Posted by MountainTi

Guessing he is just using the tube. Need to keep cheese below 90 F as that is the meting point. I prefer to smoke cheese around 70, I find if it is starting to sweat it will have more of a bitter flavour

I figured as much. Need to pick up a tube and start to experiment.
Everything I smoke has been fantastic! I love the smoker........ wife is jealous a bit!

[MountainTi]

Originally Posted by walker1

I figured as much. Need to pick up a tube and start to experiment.
Everything I smoke has been fantastic! I love the smoker........ wife is jealous a bit!

No limit to what you can throw a smoke on. Need to try some hard boiled eggs one of these days and them pickle them afterwards.
If you shop amazon, they have all kinds of smoker tubes. Mine was a 2 pack, the 6in and 12in
You can actually buy pellets off of there pretty cheap and free shipping if over $35. Pretty handy when you live out in the country and it's a tour to town

[does it ALL outdoors]

Of all the things I put in my smoker, and that's pretty much anything that will fit, Cheese is BY FAR my favorite thing to smoke.

I like to get huge blocks of 3 or 4 different kinds and cut them up into dice sized chunks, it's a bit of work but it's TOTALY worth it. I use a wire for a cutting, it works really well, a lot better and easier than using a knife. Maybe I just need a better Cheese knife?

After smoking I like to throw a half dozen pieces on a plate and throw them in the nuker for about 15 seconds. It ALMOST melts the outside but turns the inside nice and warm and soft, absolutely AMAZING! My girls BFF throws a bunch of pieces in a small skillet and really melts it good, a little dab on a cracker and you're in Cheese heaven!

Babybel's are REALLY good smoked, and they come in the perfect size for smoking.

My buddy throws the whole block in but only a small percentage actually gets hit with the smoke, I find the more you dice them up the more smoke flavour they get. That's just what works for me..

If you've never done Cheese before, do yourself a BIG favour and give it a go, you wont be disappointed. Especially if you're a big Cheese aficionado like myself. I LOVE a good Cheese.

[Grizzly Adams1]

Back bacon in the smoker this morning here. I'm building a detached cold smoking chamber attached to the big boy, should I be concerned about using a galvanized pipe connection ? Aluminum would seem to be less heat tolerant.

[Savage Bacon]

Originally Posted by Grizzly Adams1

Back bacon in the smoker this morning here. I'm building a detached cold smoking chamber attached to the big boy, should I be concerned about using a galvanized pipe connection ? Aluminum would seem to be less heat tolerant.

I'm not sure about galvanized. I know it holds up as exhaust pipe. For the short length you'll need it might be better to go with something else.

I'm using a smoke tube to cold smoke. It does produce a little bit of heat. But not enough to soften the cheese. But I do use a baking sheet as a heat/smoke deflector.

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[Savage Bacon]

Originally Posted by walker1

Bacon

Looks great. Question. Are you just cold smoking with the tube I take it or is the smoker also on?

I have a smoker now for 4 months and using s lot.

Like MountainTi said, I'm just using the smoke tube. I got it for Xmas and that was the first time I used it. It works great. There's a grease drain hole in the bottom of my smoker so it gets lots of oxygen. And the smoke tube doesn't put off much heat.

The smoke tube is nice because it keeps burning on its own. Not like the smoke boxes you get for the bbq that you set next to the burner.

My smoke tube was from the pit boss website. It extends and I would recommend to get one.

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