Smoked Cheese | Smoking Meat Forums - The Best Smoking Meat …
Dec 12, 2023 · Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends. In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment.
"Hot" Smoked Cheese - Smoking Meat Forums
178. Seattle, WA. Sep 13, 2017. #1. There's a small company here in Washington state that sells what it calls "hot" smoked cheese. What they mean is that they smoke it over 100°F instead of cold smoking it. That results in a softer, more flavorfully smoking cheese. I set out to try to replicate what they did and I'm very happy with the results.
Smoked Cheese | Smoking Meat Forums - The Best Smoking Meat …
Oct 15, 2024 · Smoked Cheese Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Smoked cheese questions. - Smoking Meat Forums
Oct 15, 2024 · 133. 190. Washington, DC. Oct 15, 2024. #3. Freezer is bad news. The ice crystals that form break apart some of the structure (which leads to the crumbling) and the whole thing ends up drying out before it finishes thawing (making things worse). I have never had a block of smoked cheese sit around long enough to go bad.
selling smoked cheese question - Smoking Meat Forums
Mar 24, 2015 · Trout Creek, Montana. Mar 25, 2015. #14. dirtsailor2003 said: Say you use brand X cheese. Brand X cheese has a listeria outbreak and is recalled, but you don't hear about the recall. The wine swillers eat your smoked cheese that came from brand X To many legal things for me to even think about.
Smoked cheese | Smoking Meat Forums - The Best Smoking Meat …
Dec 9, 2015 · So far i have smoked Vermont sharp cheddar, Havarti, Gruyere, Dubliner, Gouda, Blue Cheese and a Cheddar/Cranberry. Top 3 favorite is Havarti, Gouda and Gruyere. i usually use apple and cherry in the cold smoker for about 3 …
COLOR DEVELOPMENT ON SMOKED CHEESE - Smoking Meat …
4,670. Maplewood OH. Dec 19, 2019. #1. I wanted to share a few pictures of color development on smoked cheese. I know there are a lot of people looking for nice color on there cheese the first time they try it. Only to find out the smoke flavor is really bitter and not exactly what they were looking for. So for any of you out there looking to ...
Resting Smoked Cheese - Smoking Meat Forums
Oct 16, 2022 · 2,799. 1,711. Mt. Lebanon, PA (South Hills of Pittsburgh) Oct 16, 2022. #1. I am not going to bore everyone with pictures of my smoked cheese. There are hundreds of them on our sight for your viewing enjoyment. But I do have a question for my expert cheese smokers. In the past, I have smoked my cheese, let it rest in the refrigerator uncovered ...
Smoked cheese questions. | Page 2 - Smoking Meat Forums
Oct 15, 2024 · 4,359. 4,841. Long Island, NY. Oct 24, 2024. #25. gmc2003 said: I put the cheese on a wire cooling rack. Loosely covered with plastic wrap, and by loosely I mean I just lay it gently over the cheese. Edges will sometimes get hard, but it doesn't bother me to much when the do.
Why does smoked cheese taste like an ashtray immediately after …
Nov 8, 2015 · It would be helpful to know the setup you are using along with the type and kind of fuel you are using. The reason you are experiencing differences between your cheese and meat is, you are cold smo