Taking advantage

[TX1911]

Of the cold and smoking a small batch of cheese....colby and gouda this round.

Following it up with some pork tenderloins, well loved with Hog Waller Honey. More to come!

[Txdragon]

Oooohhh.. Looking forward to this one. I also STILL have not attempted smoking cheese.

[bsooner75]

Man, I need to get some cheese in vac seal before the football playoffs begin. Meant to do it for bowl season. Looking good!


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[TX1911]

Almost an hour on the smoke, just turned the heat up to finish them.

[TX1911]

Oooohhh.. Looking forward to this one. I also STILL have not attempted smoking cheese.

Probably one of my favorites, when the weather is right. I hate the smell when they come off, but a few days later, gold!

[TX1911]

Man, I need to get some cheese in vac seal before the football playoffs begin. Meant to do it for bowl season. Looking good!


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Yes, yes you do.

[TX1911]

Cheese is wrapped in freezer paper. I leave it like this for about a week to mellow. Then i will vacuum seal and eat to give to friends.

[TX1911]

All finished up! Plated it with some local rice, salad and roasted eggplant. A great change from our normal routine!

[Txdragon]

Score!! Looks like it turned out well, sir!

[spacetrucker]

the weather has to be cool that's for sure....
my most favorite is provolone then gouda of coarse after they sit for a week or two they are the best!!

[Norway Joe]

Never smoked cheese. Can you say a little bit more of the procedure? What temp are you smoking on and for how long? What kind of wood do you use? Would like to try this out.

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[TX1911]

Never smoked cheese. Can you say a little bit more of the procedure? What temp are you smoking on and for how long? What kind of wood do you use? Would like to try this out.

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Its a cold smoke. I use a pellet tube with oak pellets. Ive tried the fruit woods and maple and the oak has been my favorite. Hickory is on the list, but i havent had the opportunity.

I light the pellets in the tube, and let them flame for about 15 minutes. Then blow them out and lay the tube on its side as far to the side of the grill as it will fit. I put the cheese on the opposite side and let it smoke. These were on just over an hour. Larger blocks go longer.

Once they are off, i wrap them tightly in freezer paper and set them in the fridge to mellow (they smell like an ash tray fresh off the grill). I let them sit for at least 5 days, but usually 7-10 if I can wait.

Then vacuum seal. They will keep a while and make great gifts!

[Norway Joe]

Thank you for great explanation. It's now on my list.

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[spacetrucker]

I am right there with TX1911 the only thing I can add is I do it on a day when it is cold outside so the cheese stays chilled and does not melt.
My picture I posted is an old radio cabinet with a grill inside it to hold the cheese; I have used a grill and a card board box or any number of things. I do use the pellets and the pellet tube then light them with a torch until they smolder good to emit the smoke. I have experimented adding some cracked red pepper, some basil, some cilantro also some cracked black pepper to the various cheeses prior to vac sealing, the all time favorite was crushed red pepper and basil on swiss cheese. You can experiment and come up with most any combination...

[Norway Joe]

Do you think I can use the smokerbox in my Summit grill? It's placed to right in the grill. If I light it and let the wood start smoking and then turn off the gas. Put the cheese all to the left.

Cool weather is not a problem for the moment.

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