Would You Like Some Cheese?

[mulepackin]

I've often been asked if my smoker will do cold smokes. While that wasn't what I had in mind when I designed it, I've often thought it was a great side benefit of it. I've also wanted to smoke some cheese up for a while but never taken the time (though it isn't much). I didn't have any other big smokes planned for this weekend, so I asked the wife to pick up some cheeses at the store yesterday. Today I got em on. I've got a sharp cheddar, a white cheddar, a Gouda and a Swiss. Told my neighbor what I was doing and he brought over a big block of cheddar which I split and added. The smoker held nice low temps steady, the smoke was just right and things look good. I've got em wrapped and just waiting a bit now.

[Bbqgoddess]

Sweet!! beautiful smoked cheese!!! YUMMY!

[Whisky Fish]

Excellent. Did a small hunk a Long Horn the other day when I was dryin my bacon and before I put serious heat to it. It just got me motivated. I gotta do up a big batch like that. Good job.

JT

[curious aardvark]

smoked cheese is great - and the longer you leave it before eating the better it tastes.
I find that straight from the smoker it can be a little harsh. But after a week or more it's mellowed and flavoured the whole chunk.

Judging by the depth of those grill marks - looks like you might have been on the verge of melting.
Thing about cold smoking is you can actually open the smoker door/lid quite wide, as long as there's still smoke in the chamber - it'll do it's job :-)

How long did you give it ?

[Richtee]

Gouda is EXCELLENT smoked! Looks like a successful job to me. Now the hard part. Waiting.

[Zeeker]

Great looking cheese mulepackin...

[Slanted88]

Got me convinced to make a trip to the store! Sure does look good!

[RowdyRay]

Looks great to me. Waiting is the hardest part of the process. But worth it.

[SMOKE FREAK]

Looks good Mule. You got the right idea makin a big batch and all. That way you can eat some right away and sit on the rest for a while. It does get better with some time.

[T-bone Tim]

Good lookin stuff ... haven't done any cheese yet , gonna have to put it on the to do list

[etcher1]

That look awesome!

[mulepackin]

smoked cheese is great - and the longer you leave it before eating the better it tastes.
I find that straight from the smoker it can be a little harsh. But after a week or more it's mellowed and flavoured the whole chunk.

Judging by the depth of those grill marks - looks like you might have been on the verge of melting.
Thing about cold smoking is you can actually open the smoker door/lid quite wide, as long as there's still smoke in the chamber - it'll do it's job :-)

How long did you give it ?

Smoker held at 80 deg for 2 hours. I think the marks are more a factor of the lighting in the picture. You can barely feel them when you run a hand over it. There was just a hint of "cheese sweat", oily film on them.

[Richtee]

Smoker held at 80 deg for 2 hours. I think the marks are more a factor of the lighting in the picture. You can barely feel them when you run a hand over it. There was just a hint of "cheese sweat", oily film on them.

Tell ya what...if you kept that Gouda solid- ya hit a home run! That's a toughie right there... it's pretty fat heavy.

[SMOKE FREAK]

Gotta try the gouda...that sounds like some good stuff...