I tried this for the first time a few weeks ago. The lovely wife loved the outcome, and required me to stock up for the summer.
4lbs Mozarella and 4lbs Colby-Jack (Walmart brand). 2lb bricks cut into quarters.
A lit briquette, a couple of unlit briquettes and a small chunk of Cherry. I added a couple of bottles of ice under the cheese because it's nearly 60 degrees today.
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That's basically how I did it. Smoking cheese is fun and tastes amazing. The hatd part is waiting two weeks before you eat it! Believe me it is worth it.
Quote from: Davescprktl on March 19, 2017, 02:41:39 PM
That's basically how I did it. Smoking cheese is fun and tastes amazing. The hatd part is waiting two weeks before you eat it! Believe me it is worth it.
never done this before why do you have to wait 2 weeks?
Apparently you have to give the smoke flavor time to disperse through the cheese and "mellow" in flavor.
That's a nifty fire setup.
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Quote from: LiquidOcelot on March 19, 2017, 04:45:20 PM
Quote from: Davescprktl on March 19, 2017, 02:41:39 PM
That's basically how I did it. Smoking cheese is fun and tastes amazing. The hatd part is waiting two weeks before you eat it! Believe me it is worth it.
never done this before why do you have to wait 2 weeks?
It gives the cheese some time to mellow out and smoke to penetrate deeper. I've opened some later than two weeks and noticed a better flavor.
Quote from: Travis on March 19, 2017, 05:49:36 PM
That's a nifty fire setup.
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Just a small snake... :)
I love this damn site I would never have even considered half the stuff I want to do now. kid in a candy store status
Great setup, how did you store them? Vacuum sealed?
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Ziploc for now. Will go into vacuum sealed bags for freezing.
Quote from: haeffb on March 20, 2017, 03:33:26 PM
Ziploc for now. Will go into vacuum sealed bags for freezing.
Vacuum sealed cheese will last well over a year in the fridge! I've heard that some cheeses don't freeze very well while others do. I just keep mine in the fridge.
Good to know. In that case, is it OK to vacuum seal right out of the smoker?
Quote from: haeffb on March 21, 2017, 10:55:19 AM
Good to know. In that case, is it OK to vacuum seal right out of the smoker?
I'd definitely wait until the cheese has chilled first, it will retain its shape better
Looks good, Brian.
looking for Blue mbh, Blue Mlh.
Quote from: Maxmbob on March 21, 2017, 02:13:23 PM
looking for Blue mbh, Blue Mlh.
Couldn't help notice, and correct me if I'm wrong, but I don't think I've ever heard of a blue MLH.
@Craig Now back to our regular programming.
Quote from: 56MPG on March 21, 2017, 02:19:24 PM
Quote from: Maxmbob on March 21, 2017, 02:13:23 PM
looking for Blue mbh, Blue Mlh.
Couldn't help notice, and correct me if I'm wrong, but I don't think I've ever heard of a blue MLH. @Craig
Now back to our regular programming.
I thought I saw one in someone's posted pictures, but I very well could be mistaken.
looking for Blue mbh, Blue Mlh.
I suppose glen blue counts now that I think of it. Hope you find one! Hope we all do!
Or the sky blue in the gallery. The only one like that we've ever seen.
Quote from: 56MPG on March 21, 2017, 02:30:08 PM
I suppose glen blue counts now that I think of it. Hope you find one! Hope we all do!
A Glen blue would be sweet.
looking for Blue mbh, Blue Mlh.
You don't need to freeze the cheese. It'll change the texture. Just vac seal and leave it in the fridge.