OP
nickel plate
Veteran Member
I'm still pretty new (two years in, ten smokes) to cold smoking cheese so here are a couple of my "grasshopper" found observations:
I've smoked some of the supermarket offered Gruyere and Gouda brands and yes, they are delicious but also pricey (at least do it once for the taste experience) so I limit that smoke to family gatherings, holidays, special occasions when in smoke season etc.
Twice have smoked swiss and each time was disappointed in the flavor-don't know why, anyone else experience that?
I now stick to high end sharp cheddars and pepper jacks-our favorite basic choices, happy days!
Absolute low outside ambient temperature is the key to cold smoking and keeping the internal BBQ
temperature under 90 degrees for the duration.
If you vacuum or zip lock seal after the smoke, let the cheese rest and air dry especially if vac packed so the new fresh exterior smoked skin doesn't drain/suck/leach out of the block.
Enjoy!
I've smoked some of the supermarket offered Gruyere and Gouda brands and yes, they are delicious but also pricey (at least do it once for the taste experience) so I limit that smoke to family gatherings, holidays, special occasions when in smoke season etc.
Twice have smoked swiss and each time was disappointed in the flavor-don't know why, anyone else experience that?
I now stick to high end sharp cheddars and pepper jacks-our favorite basic choices, happy days!
Absolute low outside ambient temperature is the key to cold smoking and keeping the internal BBQ
temperature under 90 degrees for the duration.
If you vacuum or zip lock seal after the smoke, let the cheese rest and air dry especially if vac packed so the new fresh exterior smoked skin doesn't drain/suck/leach out of the block.
Enjoy!