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  #1  
Old 02-28-2017, 05:11 PM
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Default Cheese tutorial? smoked cheese that is

I did a quick search for a smoked cheese tutorial on the site and didn't find one. IS there one? or am I way overthinking the process. Like as long as it doesn't look like someone's avatar I am good?
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  #2  
Old 02-28-2017, 05:51 PM
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Not sure if this is what your looking for.
But this site has a lot of great info.

http://www.cheese.com/


Sorry, I just realized you meant a tutorial about smoking cheese.
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Last edited by BYBBQ; 02-28-2017 at 05:57 PM.
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  #3  
Old 02-28-2017, 05:54 PM
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Not real complicated. Ya just cold smoke cheese below the melting point. For me it's 88. Kinda hard to get that low with this weather........
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Old 02-28-2017, 06:39 PM
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Quote:
Originally Posted by BYBBQ View Post
Not sure if this is what your looking for.
But this site has a lot of great info.

http://www.cheese.com/


Sorry, I just realized you meant a tutorial about smoking cheese.
OK I need to edit my post I was talking about smoking cheese. but all that said I just spent 45 mins on the site you linked so THANKS!
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Old 02-28-2017, 06:58 PM
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Quote:
Originally Posted by gmotoman View Post
I did a quick search for a smoked cheese tutorial on the site and didn't find one. IS there one? or am I way overthinking the process. Like as long as it doesn't look like someone's avatar I am good?

Just do not ask Rich.. Just Sayin'..
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Old 02-28-2017, 07:02 PM
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Quote:
Originally Posted by gmotoman View Post
OK I need to edit my post I was talking about smoking cheese. but all that said I just spent 45 mins on the site you linked so THANKS!
Lots of cheese smoking goin' on around here. Pick out your favorite cheese, I like to use 1/4 LB chunks, get some smoke rolling and keep it under 80-85 degrees and you'll be fine. I also like to go at least 2 hours but that's just me.
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Old 02-28-2017, 07:09 PM
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After you smoke it...use that new vac sealer and put a vac seal on the cheese to meld the flavors deep into the block you smoked...it will also mellow it out a bit...sometimes the flavor of just smoked cheese can be pretty strong. Keep it vac sealed in the fridge for a couple weeks and then dig in.
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Old 02-28-2017, 08:03 PM
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I might be the only one here that thinks one hour is enough for cheese...I still like to taste the cheese

I like to light 6-10 charcoals (depending on the weather) and put a foil pack of chips on the coal to smoke...When the smoke quits rolling (45-60 minutes) it's done...Chill and vac pac...It's that easy...

In my stick burner I don't even monitor temps...My method never creates enough heat in the cooking chamber to worry about it...

Now in the "old days" I used to smoke the living sh*t out of it and some folks were really put off by the flavor...I get NO complaints now...
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Old 02-28-2017, 08:38 PM
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Tillamook Cheddar. Apple smoked.
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Old 02-28-2017, 08:52 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
I might be the only one here that thinks one hour is enough for cheese...
No, you're not.

My last cheese smoke was 1 hour with cherry pellets and it was perfect. I don't like an overwhelming smoke taste with my cheese, a little goes a long way.

And I also have a weird texture thing. It has to be cold out for me to smoke it. If it gets too warm (like room temp warm) the texture changes similar to leaving cheese out on a warm day and it "skins over" when it cools if that makes any sense.
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Old 02-28-2017, 10:45 PM
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Originally Posted by Jailer View Post
And I also have a weird texture thing. It has to be cold out for me to smoke it. If it gets too warm (like room temp warm) the texture changes similar to leaving cheese out on a warm day and it "skins over" when it cools if that makes any sense.
That's the oil/fat leaking out then resolidifying it's not al nicely emulsified anymore. But won't stop from eating it, and it still melts normally so m'eh.
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