smoked cheese???

[Guest]

I'm just curious here.... has anyone ever smoked cheese before? I'm assuming that if you smoke it, it's gotta be at a low temp, and for awhile with good smoke, in order to get the flavor. Or maybe you smoke it frozen?? If anyone knows anything about this let me know. Thanks

Good Luck,
Rusty

[Bodyman]

I have never tried smoking cheese before but I do enjoy it and will give it a try. Cold smoking is the way to go with cheese or any other prepared food. (when cooking is not necessary to preserve). Here's alittle tip I found on a search I hope it helps.

I have had great success smoking cheese. The key to success is a very small fire,(5 or 6 charcoals).
Just enough to apply wood and produce smoke. I usually smoke 5 or 6, 3/4 or 1 lb. whole blocks at a time. There is no need to cut the cheese into smaller pieces. The smoke will permeate the cheese to desired satisfaction. I use a digital remote thermometer to monitor temperature,(90 to 100 degrees F.) I smoke my cheese for 1 to 2 hours, turing the cheese once at mid point. I find that apple wood is a real good wood for smoking cheese. The flavor is nothing but superb. I hope that this info helps you, it works great for me.

Fishing is Life.

[kwkfsh]

I have a book on smoking that gives the following tips. Soft cheeses absorb better than hard, heavy smoke may leave a sooty flavor, 2 hrs of light smoke is a fair avg., thinner slabs better 1-1/2" or less is better, temp no more than 80F less than 75F is better, and it will have a better flavor if it served room temp. Good luck!

[Twigfishers]

Here's an old thread but thought I'd reply. I smoked some cheese last night and the night before. It turned out great! I got a Luhr-Jensen Big Chief electric smoker for x-mas, and smoked extra sharp cheddar, and colby cheese. Smoked it with Hickory for about an hour with the door ajar to keep it cool. Put the blocks in a zip-loc bag and into the fridge.(right next to the marinading jerky to be smoked tonight) Hope to catch some fish to smoke soon, and can't wait! The whole process is so interesting, and I'm really gettin hooked. I told my wife I may really pack on the pounds with all this good stuff to eat. Heading out now to get some alder and mesquite chips....
Good Fishing

[MN]

Bodyman, I am interested in learning more about your digital remote thermometer. Is it designed for higher temps? Let me know what you have.

MN

[Big Smitty]

Any one who is serious about smoking has got to check out the Bradley smokers. I have had lots of smokers and nothing compares. You can cold smoke with it because the element that makes the fuel smoke does not produce heat. A seperate adjustable heating element produces the desired temp. This makes it perfect for cold smoking cheese. I love is so much i bought the company ... just kiddin. I have some salmon smoking as i type. Cabelas sells them ... so do i but i know no commercial stuff is permitted in here.

[SilverLakeBoy]

Hey talk! how would a guy go about getting a replacement smoke generator and biscut holder for one of those bradleys? although they look like a very nice smoker they are not near big enough for my needs I'm hanging 65 lbs of weenies and a 17 lb turkey tomorrow in my smoker and would like to look into adapting that smoke generator to my smoker which measures approx 6' tall and 4' deep any ideas?

[Big Smitty]

Hey silver lake boy. You can just buy the smoke generator with out the whole smoker and adapt it to any smoker. You can email me and
I can get you more info. [email protected]