Little sunday smoked cheese!!

1shotwade · #1 02-21-2021, 01:02 PM

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 · #2 02-21-2021, 01:07 PM

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 · #3 02-21-2021, 01:12 PM

Quote:

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 · #4 02-21-2021, 01:19 PM

Quote:

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 · #5 02-21-2021, 01:32 PM

Quote:

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 · #6 02-21-2021, 02:25 PM

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

bat119 · #7 02-21-2021, 02:40 PM

Besides gouda what other types do you smoke?

Old cheddar ?

1shotwade · #8 02-21-2021, 02:46 PM

Quote:

Originally Posted by bat119

Besides gouda what other types do you smoke?

Old cheddar ?

Yes old cheddar is one of my go to 2s!! The armstrong brand seems to be the best! The harder the cheese the better the results! I get my best results with cherry,apple and scored some pear wood which I have not tried!

troutbug · #9 02-21-2021, 03:52 PM

Quote:

Originally Posted by 1shotwade

Yes old cheddar is one of my go to 2s!! The armstrong brand seems to be the best! The harder the cheese the better the results! I get my best results with cherry,apple and scored some pear wood which I have not tried!

Pecan is one of my new favorites, or pecan mixed with apple or cherry

hayseed · #10 02-21-2021, 08:13 PM

1shot that looks awesome!!

Haven't smoked some cheese in years, but I think it's time for getting back into a batch or three...

Thx for sharin!

MountainTi · #11 02-21-2021, 08:53 PM

Quote:

Originally Posted by bat119

Besides gouda what other types do you smoke?

Old cheddar ?

Any kind you want. It all takes smoke. I do those 5 lb blocks of cheddar from Costco quite often. Improves any cheese

troutbug · #12 02-21-2021, 09:06 PM

Quote:

Originally Posted by bat119

Besides gouda what other types do you smoke?

Old cheddar ?

When they go on sale I buy a few of everything. Old fort, chedder, mozza, monterey JAck, jalapeno etc etc

ghostguy6 · #13 02-21-2021, 09:56 PM

Quote:

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 · #14 02-21-2021, 10:37 PM

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

Savage Bacon · #15 03-13-2021, 01:07 PM

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 · #16 03-14-2021, 08:10 PM

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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CDNOutdoorsman · #17 03-15-2021, 10:10 AM

Quote:

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 · #18 03-15-2021, 11:00 AM

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

MountainTi · #19 03-15-2021, 11:10 AM

Quote:

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 · #20 03-15-2021, 09:39 PM

Quote:

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.

ghostguy6 · #21 03-16-2021, 09:35 AM

Quote:

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 · #22 05-02-2021, 02:31 PM

Here we go again. Our last batch of smoked cheese is almost gone. I'm doing a little more this time. I'll use the same steps as before. But with cherrywood this time instead of Applewood.

Also I'm going to try smoking some water again. But this time only for a half hour.

Savage Bacon · #23 01-21-2023, 11:28 AM

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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Savage Bacon · #24 01-21-2023, 12:49 PM

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 · #25 01-21-2023, 12:53 PM

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 · #26 01-21-2023, 01:14 PM

Quote:

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 · #27 01-21-2023, 06:05 PM

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 · #28 01-23-2023, 09:43 AM

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 · #29 01-23-2023, 09:51 AM

Quote:

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?
Sent from my SM-G970W using Tapatalk

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

MountainTi · #30 01-23-2023, 09:54 AM

Quote:

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