On 2/10/17 I cold smoked some cheese for the first time. I used cheddar, mozzarella, Colby, Swiss, pepper jack, and Monterey Jack. I smoked the cheese in my MES30 without heat. The outside temp was around 40 degrees and I used a new amnps 12" tube with Treager Hickory pellets. The tube smoked wonderfully. I left the upper vent wide open and smoked the cheese for 2 hours. I removed the cheese and vacuum packed them in the food saver. I read that I should let the cheese mellow at least 2 weeks so I threw it all in the crisper and forgot about it. Tonight I pulled the cheddar out and had a taste. It was downright disgusting. Tasted strong and almost caustic. I totally just ruined 6 pounds of cheese. It's not what I expected at all. I've hard smoked cheese from local markets on many occasions and loved it but this stuff sucks.
Where did I go wrong? Did I smoke too long and use the wrong type of pellets?
Sent from my Nexus 6P using Tapatalk
Where did I go wrong? Did I smoke too long and use the wrong type of pellets?
Sent from my Nexus 6P using Tapatalk
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