First try at cheese

[Mossy]

Got the amazen in yesterday, threw it on the grill for about 30 minutes as high as I could to burn off anything it was packed in. The torch came with it, minus the butane so I had to use the old welding torch to get it going. I kind of went off what I heard on here cause there are no directions included so...I went 2 hours with hickory for the mozzarella and 2.5 hours for the pepper jack and medium cheddar. Put all my chips in the pot so I hope they turn out ok. They do smell a little strong. Ran out of vacuum bags so I'll get the rest done tomorrow.

[Texas-Hunter]

Sweet... Todd's smoker works great.. I know I need to smoke some cheese.. I am completely out...

[Richtee]

Nice Moss. Now the tough part. Waiting a week or two. The cheese really mellows and the smoke flavor permeates the block with some aging.

[Whisky Fish]

mmmm cheese. Milks leap toward immortality. And adding smoke, , ,dayum gimmie some Waiting a week is kinda like food foreplay. Worth the wait Mossy. Good job there and like Rich said, it'll mellow. Great work

[salmonclubber]

Nice job Mossy that should taste pretty darn good out on the lake with some of those Jalapeno snack stix

[curious aardvark]

yep always smellsa bit harsh fresh off the smoker.

1-2 weeks and you won't believe it's the same stuff

I'm down to my last couple of blocks :-(

[Mossy]

Thanks guys, good to know it will mellow out. Smoker temp stayed right around 65 but did manage to get up to almost 85 at one point. Opened door for a bit and we were back in business.

[THE__DRIFTER]

Nice work Mossy. I broke out the cheese and Amazen smoker yesterday as well. I too followed what I remember from reading here. The only thing I regret is that I don't have the mozzarella that you have. I like home made mozz, smoked, and on home made pizza on the grill. Heres some points for your efforts !

[Bbqgoddess]

Marty, looks like you hit a home run, cant wait for your final review.. i am not sure I could wait the week though...

[SmokinOutBack]

Looks really good! I think I should smoke some more before the weather gets too warm to do it. Excellent job by the way.

[Wingman]

Good lord I love some smoked cheese. That there looks great! Smoked cheese goes great with smoked Pecans too and some cold beer!

[crusty ol salt]

thats some great lookin cheese great job

[Mossy]

We bought some smoked gouda at costco a couple weeks ago, that stuff is great. Unfortunately when I went to buy cheese the other day , the only gouda they had was already smoked. Really looking forward to this wait

[Earache_My_Eye]

Nice bit of cheese you made there! One that I tried and liked quite a bit was Provolone...it takes the smoke really well. Co-Jack is another one that takes on smoke very well. Haven't tried gouda yet....too spendy for this tight-ass...

Gotta love that A-Maze-N-Smoker!

L8r,
Eric

[curious aardvark]

So far I've smoked: red leicester (one of the best for smoking) various maturities of cheddar, brie & stilton.

I guess mainly becaused these are the cheeses it's easy to get in decent sized chunks. As well as the cheeses we eat the most of.

One thing to bear in mind is that once smoked and fridged for a week or so, you can vacpack and freeze. Due to the high fat and solids content of cheese it freezes and defrosts really well.

Before vacpacking soft cheeses (like brie) wrap it in clingfilm first, the vacumn draws the film tight and the cheese doesn't get squashed :-)