Cold smoking cheese

[Larry]

Off today, 48 F, sunny, putting up Christmas decorations and cold smoking cheese. Don't you just love that Zavo44 handle?


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[Neil_VT00]

Looking good.  How are you generating the smoke?  Are you using any ice to keep the temps down?

[Larry]

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]

Finished product


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[Mkrause]

Finished product


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It's always better when you're cooking on a Weber!

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

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[Larry]

@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]

@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]

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]

@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]

Awesome, Larry! Thanks for the advice! I'll have to give it a try.

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[Larry]

Okee dokee, just post them when you smoke 'em!

[PorkPatrol]

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]

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]

@PorkPatrol, @Mkrause exactly. The cheese needs time after it's 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]

You cheese looks grate!  Still not cold enough here to smoke cheese.  Really looking forward to doing it.