Perfect day to smoke cheese

[gsganzer]

It's a dreary rainy day and sitting at 48 degrees. I found a big block of Vermont Sharp Cheddar for sale at the store, so I figured I'd try my hand at smoking some cheese. I'm using a smoke tube and pecan pellets. 2-hours to smoke, rest in parchment for 24 hours in the fridge and then vacuum seal and rest another 2+ weeks. I probably made my blocks/cubes a little small, 2" x 3", but that just seemed like a good size portion for just the wife and me.

I'm looking forward to seeing how it turns out.

Anyone else smoke cheese? What's your favorite?

 

[gsganzer]

I just finished 3 hours, pulled them off, wrapped in parchment and they're resting in the refrigerator.

I started these using my ceramic egg grill with the smoke tube in the bottom. Unfortunately, it's so well insulated, I kept getting above the recommended 90 degrees. It also seemed to be inconsistent in the smoke distribution, so I moved them to the Traeger pellet grill with the smoke tube. I think this is the way I'll do it on all future attempts.

Here's a photo when I took them out of the smoke.

 

[Yander]

May have to try this. I bought some fairly expensive smoked gouda and it was very good.

 

[gsganzer]

May have to try this. I bought some fairly expensive smoked gouda and it was very good.

I'm really having high hopes for this! The smell of the pecan smoke on my hands is amazing. I think it's going to have a really good flavor after everything ages and mellows.

 

[domin]

That looks amazing

 

[gsganzer]

I've been eating the cheese that was in this post and also a second batch that had 3 different types of cheese. All are excellent! I highly recommend trying it. I've also been giving some away to folks and they all contact me to tell me how good it is.

Now I can't wait until the cold months again, so I can make more.

You don't need a smoker to make it. Just a smoke tube with some pellets and an unlit grill or similar to contain the smoke.

 

[nickel plate]

I just finished 3 hours, pulled them off, wrapped in parchment and they're resting in the refrigerator.

I started these using my ceramic egg grill with the smoke tube in the bottom. Unfortunately, it's so well insulated, I kept getting above the recommended 90 degrees. It also seemed to be inconsistent in the smoke distribution, so I moved them to the Traeger pellet grill with the smoke tube. I think this is the way I'll do it on all future attempts.

Here's a photo when I took them out of the smoke.
View attachment 2984585

gsganzer,
I see no need for the handled tray as it has small holes not allowing full smoke to penetrate the bottom of the cheese-yes, turning often will negate that but then the smoke will have to undergo another timely build-up. Just use your existing grate and turn them once.
I have a dedicated cheese only grill for my Weber kettle.

 

[gsganzer]

gsganzer,
I see no need for the handled tray as it has small holes not allowing full smoke to penetrate the bottom of the cheese-yes, turning often will negate that but then the smoke will have to undergo another timely build-up. Just use your existing grate and turn them once.
I have a dedicated cheese only grill for my Weber kettle.

I agree. It was my first attempt at smoking cheese. I go direct on the grate now.

 

[part-time-Farmer-NC]

THis is on my project bucket list...