Smoked cheese

[billham]

Anyone cold smoke cheese on their kettle was thinking I could do this with my kettle as it's going to be cold tomorrow or I could use my wsm either way I'm gonna use a amazen smoker. Was thinking half cherry half pecan or apple. Any suggestions are appreciated

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[Darko]

I do it on the kettle often. I typically use cherry, apple or maple. Kettle works great. Are you using the maze or the tube?

[billham]

I'll be using the maze

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[ECinEI]

I also do it with a kettle quite frequently.  I use the Amazen maze with a fruit wood sawdust either apple or cherry.  Not much to suggest.  I usually fill the maze about half it's length or so and let it run for 3-5 hours or so.  My wife generally gets the cheeses so I don't pay much attention to that.  Softer cheeses seem to "take" more smoke.  I've done this in temps up to 50-60 degrees.  When it's warmer you may need to keep the kettle out of the sun or drape it with a white towel (don't cover the vent) to reflect back the sun's rays as the kettle can warm up and soften the cheese.  After it's done we seal it in vacuum sealed bags, using a hand held vacuum sealer.  Don't put it in the fridge unsealed or wrapped, as the smoke smell is really strong.  We let it "age" a couple of weeks or so before starting to use it.

[MikeRocksTheRed]

I smoke a lot of cheese.  Just search the forum for "smoked cheese" and "cheese smoke" and you should find a lot of posts.   I usually smoke cheese for 4-6 hours, mostly 6 unless I'm on a time crunch.  You'll need to seal up the cheese post smoking and let it sit in the fridge for 7-10 days before eating it.  The Smoke needs time to mellow out through the cheese. 


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[MikeRocksTheRed]

Oh, also...flip your cheese halfway through.  I'm not sure why, but the smoke tends to absorb into the top of the cheese more than the bottom. 


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