Perfect day to smoke cheese

   / Perfect day to smoke cheese #1  

gsganzer

Elite Member
Joined
Jun 11, 2003
Messages
3,210
Location
Denton, TX
Tractor
L3800 w/FEL and BH77, BX 2200 w/FEL and MMM
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?
 
   / Perfect day to smoke cheese
  • Thread Starter
#2  
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.
Smoked cheese.jpg
 
   / Perfect day to smoke cheese #3  
May have to try this. I bought some fairly expensive smoked gouda and it was very good.
 
   / Perfect day to smoke cheese
  • Thread Starter
#4  
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.
 
   / Perfect day to smoke cheese #5  
That looks amazing
 
   / Perfect day to smoke cheese
  • Thread Starter
#6  
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.
 
   / Perfect day to smoke cheese #7  
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.
 

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   / Perfect day to smoke cheese
  • Thread Starter
#8  
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.
 
   / Perfect day to smoke cheese #9  
THis is on my project bucket list...
 

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