Smoked Smitty's White Cheddar Cheese

[RowdyRay]

Smoked up some more cheese today for some Christmas gifts. Tried a new burner out too. It's a 1000 watt. It was only about 20 degrees today and held a steady 80 degrees. Still used the brownie pan covered in foil, but used some hickory chips that were almost sawdust.

Smoked 4 lbs. sharp cheddar, 4 lbs. pepper jack and 2 lbs. white cheddar. On two of the white cheddar chunks, I coated them with the Smitty's before vac'ing. I'll save these for me. Should have a nice kick.

Now I have to hide them for a week, so I don't cut into 'em. Lol.

[curious aardvark]

Nice !
The spicy stuff should be great. I get a cheddar mixed with jalapenos that's really good.

I got a cheese smoking gig today too.
I figure a couple biggish lumps of charcoal and a piece of oak on top. if it starts warming up I can crack the outlaw lid fairly wide - after all it's still going to be filled with smoke.
Got a superb lump of cheddar and thought I'd try smoking some stilton as well. the big wheels are pretty cheap this time of year. Never seen smoked blue cheese - could be a reason, could just be it's too soft for most people to risk
Guess I'll find out the traditional way (suck it and see )

[Slanted88]

That sould be really tasty.....need to smoke some cheese, we out!

[Richtee]

Great idea Ray! I'll check back in a week...or more likely sooner ;{)

[RowdyRay]

Nice !
The spicy stuff should be great. I get a cheddar mixed with jalapenos that's really good.

I got a cheese smoking gig today too.
I figure a couple biggish lumps of charcoal and a piece of oak on top. if it starts warming up I can crack the outlaw lid fairly wide - after all it's still going to be filled with smoke.
Got a superb lump of cheddar and thought I'd try smoking some stilton as well. the big wheels are pretty cheap this time of year. Never seen smoked blue cheese - could be a reason, could just be it's too soft for most people to risk
Guess I'll find out the traditional way (suck it and see )

CA, It's on sale this time of year too. That's how it got started. I buy the 1 lb. chunks and cut them in half. It's getting harder and harder to pass some out as gifts and keep any for myself.

Someone around here did some blue cheese or was it brie? You'll have to keep the temp down, but can be done. I find that 80 works well on this type of cheese. Lower and it took a long time to get that slight color change when you knew it took on some smoke. Good luck, I hear the stilton is good smoked.

Great idea Ray! I'll check back in a week...or more likely sooner ;{)

Rich, it's going to be tough, but we'll find out Christmas eve. My hope was that the Smitty's would mingle with some of the moisture and permeate the outer edge. Checked on it this morning and that's exactly what it's doing. Not sure if I'll taste the smoke over the heat, but it should be really good. Lol. That stuff's got some kick.

[Richtee]

Rich, it's going to be tough, but we'll find out Christmas eve. My hope was that the Smitty's would mingle with some of the moisture and permeate the outer edge. Checked on it this morning and that's exactly what it's doing. Not sure if I'll taste the smoke over the heat, but it should be really good. Lol. That stuff's got some kick.

Nice! And not only the moisture, but the fat/oils will help the hot stuff dissolve and penetrate too!

[RowdyRay]

Nice! And not only the moisture, but the fat/oils will help the hot stuff dissolve and penetrate too!

Ok, your explaination is better. Thought maybe this would be a good way to spice up an otherwise plain cheese. Even if you didn't smoke it. I'll take pics of the results.

[curious aardvark]

I'll let you know on the stilton - it's due out of the smoker shortly.
80 ?
Nah cheese is still cold to the touch

I'll post it later.

I got some of the mexicana (softish chedar with jalapenos) too.
Going to be a nice smoked cheese selection this year. And I've got enough to keep some too

[RowdyRay]

That mexicana looks very tasty. Might have to keep an eye out for some of that. Thanks.

Yeah 80 is the highest I'll let it get. The closer you get to 100 it melts. Lol. Been there.

[lynsey123]

That Mexicana looks really good CA never say it here.

Can't wait to see the final results of that cheese Ray

[Fishawn]

Looks good Double R.... Good idea on coating them with Smitty's before the vac pack.

[Richtee]

I'll let you know on the stilton - it's due out of the smoker shortly.
80 ?
Nah cheese is still cold to the touch

Cool! (hehehehe)

[Bbqgoddess]

Ray, that Smittys cheese is brilliant!!! I can't wait to here your review!!!
I am gonna have to give it a try...

Alex do tell about the stilton I bet it is toooo die for yummylicious!

[RowdyRay]

Well, the Smitty's cheese was a big hit. Brought one of the blocks to my brother's on Christmas day. A few friends got together for some holiday drinking.

You can see how the Smitty's spread in the bag. It didn't really penetrate the cheese as I had hoped. It did stick to the surface very well. Perhaps longer in the fridge would help. The heat is the first thing that hits the tastebuds, but the cheese actually does a great job of evening it out. Or it could have been the beer. Hehe.

Either way, it turned out fantastic and the smoke wasn't drowned out by the heat. Definitely will do this again.

[Richtee]

Ray- was the cheese still warm from smoking when you applied the Smitty's and sealed it?