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Author Topic: Cold smoking cheese  (Read 892 times)

Larry

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Cold smoking cheese
« on: December 01, 2017, 09:49:04 AM »
Off today, 48 F, sunny, putting up Christmas decorations and cold smoking cheese. Donít you just love that Zavo44 handle?


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Neil_VT00

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Re: Cold smoking cheese
« Reply #1 on: December 01, 2017, 09:52:33 AM »
Looking good.  How are you generating the smoke?  Are you using any ice to keep the temps down?
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Larry

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Re: Cold smoking cheese
« Reply #2 on: December 01, 2017, 10:11:00 AM »
I'm using the A-Maze-N 12" smoker tube with applewood pellets. It works grate. No ice, outside temp at 48 F so the cheese is just smoking, not melting. I'll use my FoodSaver and store the cheese in the fridge to "mellow" out the smoke. The cheese will be edible in 2 weeks and I'll serve some at our Christmas dinner celebration at home and give some as Christmas presents at work. Thanks.

Larry

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Re: Cold smoking cheese
« Reply #3 on: December 01, 2017, 10:18:47 AM »
Finished product


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Mkrause

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Re: Cold smoking cheese
« Reply #4 on: December 01, 2017, 01:23:02 PM »
Finished product


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Wow! That's awesome! What kind of cheese do you start with?

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Larry

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Re: Cold smoking cheese
« Reply #5 on: December 01, 2017, 01:42:25 PM »
@Mkrause I used Muenster, Swiss, Le Gruyere, Pepper Jack, MontAMore, Havarti, Havarti w/ Jalapenos, a couple of different Cheddars, and Manchego. I've smoked muenster, cheddar and swiss before, but all the others are an experiment. Thanks!

Mkrause

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Re: Cold smoking cheese
« Reply #6 on: December 01, 2017, 01:45:48 PM »
@Mkrause I used Muenster, Swiss, Le Gruyere, Pepper Jack, MontAMore, Havarti, Havarti w/ Jalapenos, a couple of different Cheddars, and Manchego. I've smoked muenster, cheddar and swiss before, but all the others are an experiment. Thanks!
Anything special or does the kraft block cheese work? As much as i enjoy eating cheese, I'm not much of a cheese connoisseur.

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Mkrause

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Re: Cold smoking cheese
« Reply #7 on: December 01, 2017, 01:48:46 PM »
That tube has some pretty good reviews!

Amazen Pellet Tube Smoker 12" https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_apa_tVDiAbBGMSG21

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Larry

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Re: Cold smoking cheese
« Reply #8 on: December 01, 2017, 01:54:40 PM »
@Mkrause, absolutely, any hard cheese will work. I don't think the soft cheeses like cream cheese, blue, brie or camembert will work. Kraft block cheeses will be delicious.

Mkrause

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Re: Cold smoking cheese
« Reply #9 on: December 01, 2017, 01:58:45 PM »
Awesome, Larry! Thanks for the advice! I'll have to give it a try.

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Larry

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Re: Cold smoking cheese
« Reply #10 on: December 01, 2017, 02:02:12 PM »
Okee dokee, just post them when you smoke 'em!

PorkPatrol

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Re: Cold smoking cheese
« Reply #11 on: December 02, 2017, 05:26:14 AM »
Just smoked my first batch of cheddar. 4 hrs at 80 degrees using one or two briquettes in my Performer. Applewood and Cherry pouring smoke for the whole 4 hrs. I wrapped them tasted two days later. I was not a fan. Too Smokey. Any thoughts?

Mkrause

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Re: Cold smoking cheese
« Reply #12 on: December 02, 2017, 05:32:14 AM »
Just smoked my first batch of cheddar. 4 hrs at 80 degrees using one or two briquettes in my Performer. Applewood and Cherry pouring smoke for the whole 4 hrs. I wrapped them tasted two days later. I was not a fan. Too Smokey. Any thoughts?
Larry had said he lets them "mellow" for two weeks... maybe that's why?

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Larry

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Re: Cold smoking cheese
« Reply #13 on: December 02, 2017, 05:39:27 AM »
@PorkPatrol, @Mkrause exactly. The cheese needs time after itís smoked. I use a FoodSaver 2000 but you can wrap them in Saran Wrap, put the in a plastic bag and refrigerate. Try them in 2 weeks, you will definitely taste the difference.


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Davescprktl

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Re: Cold smoking cheese
« Reply #14 on: December 02, 2017, 05:40:37 AM »
You cheese looks grate!  Still not cold enough here to smoke cheese.  Really looking forward to doing it.
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