So I was too impatient and had to try the cheese. Glad I did. I’ve learned a few things. It did work and tastes good but I will change a couple things. I started with apple and threw a handful of hickory chips later. Hickory is too strong for my taste. Also, cheese smoking is a delicate process and I was a little arrogant in that I Rambo’d it my own way and should have used some of the more established ways for smoking. Having my temp too high at times caused the cheese to sweat which caused the oils of the cheese to be in the surface and combine with the smoke for an unpleasant flavor.
Luckily most of the unpleasant smoke laden oil stuck to the vac bags and I’ve resealed in new. The habanero cheddar is incredible smoked or not.
So the moral of the story is cheese smoking requires attention to detail. Do not drink a six pack and start chucking cheese on the smoker. This way works but will lack a certain quality in the end product. Luckily they turned out pretty good but my next time will be better.
I was also cooking wings and making Mac and cheese at the same time so I was fairly busy.
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Topic: Another cheese smoke (Read 3166 times)
