I cut the cheese

egghead · Postby **egghead** » Thu Jan 03, 2019 3:54 pm

Bought two 4 lb bricks of sharp cheddar for smoking. Cold smoked with cherry for about 1-1/2 hours.

Postby **OldUsedParts** » Thu Jan 03, 2019 4:16 pm

Gonna be Yummy :salut:

- - - LOL @ the "word smithing" :laughing7:

bsooner75 · Postby **bsooner75** » Thu Jan 03, 2019 4:23 pm

Football snacks

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Postby **Txdragon** » Thu Jan 03, 2019 4:32 pm

Good on ya, sir! All this smoked cheese, I'm gonna have to attempt it soon.

spacetrucker · Postby **spacetrucker** » Fri Jan 04, 2019 10:44 am

lookin good!!

txsmkmstr · Postby **txsmkmstr** » Fri Jan 04, 2019 10:54 am

Looks great

and I like the idea of using cherry wood.

My recent batch should be about ready - sampled a little after 2 week mellowing and could use just a bit more time.

How long do you normally "rest" your cheese????

egghead · Postby **egghead** » Fri Jan 04, 2019 11:21 pm

I suggest 14 days.

Smoked on the 3rd and already gave one away with this message

“Do not open until the 17th”

Postby **Txdragon** » Sun Jan 06, 2019 12:05 am

egghead wrote:I suggest 14 days.

Smoked on the 3rd and already gave one away with this message

“Do not open until the 17th”

For the mellow, is it best to avoid plastic wrap? Wrap with parchment or butcher paper better?

egghead · Postby **egghead** » Sun Jan 06, 2019 9:56 pm

I always vacuum pack and haven’t had any mellowing issues. A guy on the BGE Forum didn’t wrap well enough and his fridge smelled like his pit the next day - his bride wasn’t happy.

TechieQ · Postby **TechieQ** » Mon Jan 07, 2019 3:21 pm

That looks good. I've done cheese twice now, the most recent time with cherry. It was so good, my daughter didn't let them age and mellow before she ate it all. I should do those big blocks like you have there so maybe some will survive longer. We love sharp cheddar, but my daughter requested mozzarella too for my next cheese smoke.

How long do you leave 'em in the smoke?

egghead · Postby **egghead** » Mon Jan 07, 2019 9:07 pm

Your daughter has excellent taste.

Postby **Txdragon** » Mon Jan 07, 2019 11:04 pm

TechieQ wrote:That looks good. I've done cheese twice now, the most recent time with cherry. It was so good, my daughter didn't let them age and mellow before she ate it all. I should do those big blocks like you have there so maybe some will survive longer. We love sharp cheddar, but my daughter requested mozzarella too for my next cheese smoke.

How long do you leave 'em in the smoke?

Mozzarella will be tricky since it melts easier than cheddar. Certainly want to see this one!

egghead · Postby **egghead** » Tue Jan 08, 2019 8:28 am

I have used a grid sitting directly on a tray of ice when cold smoking on a hot day. That could be useful when smoking Moz.

Postby **Txdragon** » Tue Jan 08, 2019 9:48 am

egghead wrote:I have used a grid sitting directly on a tray of ice when cold smoking on a hot day. That could be useful when smoking Moz.

Oh nice! That would probably help tons. Now what to smoke in? In thinking some rosemary and thyme sprigs. Something that would contribute to that Italian accent?

TechieQ · Postby **TechieQ** » Tue Jan 08, 2019 4:10 pm

Yeah, I've done the ice tray trick too. Works good!

Rosemary and thyme? Hrm, I like how your mind works.

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