It's a great morning for smoking cheese,,,,,

[Fish Assassin]

The frosty mornings these days are perfect for smoking cheese.

Got a batch of cheddar in right now.

Time to go to Costco and buy some more to smoke tomorrow.

 

[fish stalker]

I do chicken cheese and peppers all at the same time. Also some tofu for some hippie friends. What kind of wood? My smoker sucks on frosty mornings. I really should make a proper insulter. mabey some of that silver furnace insulation! hmm

 

[Fish Assassin]

Thats insane..... I cold smoked cheese. Thats why I want it cold outside/freezeing. Smoking cheese at the high temps will just melt the cheese. I can see smoking chicken and peppers at the same time, but not cheese.

 

[fish stalker]

colder smoker nice! ohh man I dont even know what they look like.

Yes I shouldve said im not much of a smoked cheese person. I can only a little piece here and there. I did it last xmas. I did some of those little bococini balls from costco. They were in for mabey a hour just enough to give a smokey taste to the outside. Peppers were a little longer same they cook pretty fast. Mabey thats why the cheese didnt melt. I was during a snow storm and I couldnt get the smoker up to temp at all. Had to finish chicken in the over to make sure it hit germ killing temp. I think id do onions agian and want to try some salt.

 

[Weff]

Hey FA what wood do you use? I've been wanting to smoke cheese just not sure what chips to use. Now that it's cold sounds like a good idea, I may not have to put ice in.

 

[Fish Assassin]

I use my Bradley on cold mornings. I like using Gouda, Old Cheedar and Mozza. I only use the hopper NO BOX HEAT. I run 3 pucks thru the machine. So about 1 hour. Do not let it sweat. Keep the vent wide open. I just this year tried double and triple smoking. So I smoke the cheese in the morning then again in the evening. I cut it into small serving sizes. I go to Costco and cut the blocks in 1 inch slabs. Once smoked I wrap in plastic wrap and store in zip lock bags. The cheese will keep for months after smoked. Hope that helps you.....

 

[the rook]

sounds great what kind of wood do you use i also have a bradley

 

[Fish Assassin]

If your doing a evening with guests I would use cherry or apple as it is milder. Will go better on a cheese platter.
I love my triple smoked hickory old cheddar. Grate it on to a beef dip sandwich....SO GOOD. Eat a slice and try not to exhale. It is strong.
The double smoked hickory mozza in cubes melted on Triscuit Crackers.
This is making me hungry.

By the way I used cold cheese and a cold smoker. Some people will tell you to bring the cheese to room temp. first. But I find the cheese will sweat if you do that.

 

[Weff]

Thanks man, making my mouth water. I just have a cheap True North smoker, so I have to put in an ice tray. Do you think I should let cheese get to room temp? It doesn't ever get hot enough to cook or dry out fish but I've never done cheese.

 

[Fish Assassin]

PM sent with phone number.

Is it a top loader or a front loader?

 

[Weff]

Hey FA, it's a front loader I'll give ya a call.