Smokin' Some Cheese

[ACW3]

Well, the weather was just right for some serious cold smokin’ yesterday.  The outside temperature only got to freezing.  Since I had spent $100 on cheese not too long ago, it was just a matter of firing up the MAK with some BD Sugar Maple pellets and smokin’ away.  The first picture is half the cheese I bought.  You can see the variety of flavors (bacon cheddar, Cajun cheddar, habanero cheddar, mountain cheddar super sharp, provolone, pepperjack, chipotle cheese, horseradish cheddar, and garlic cheddar).



The next picture is on the MAK.  It is cheaper to do two batches than buy another MAK.



The last picture is off the MAK after 3 ½ hours of cold smoke.



I didn’t take any pictures of the vacuum sealed packages.  After you have seen one, they all look alike.  On the next batch I plan to take the mountain cheddar super sharp and coat it with some paprika before smoking.  I also plan to try a different flavored wood.  I haven’t decided which one.  I have apple, cherry, and peach to name a few of my choices.

Now comes the hard part.  WAITING!!!  I’ll check back in four to six weeks and sample some of them.

Art

[Phil LaMarche]

No pictures here!  Phil

[Ron D]

Nice, I need to try this soon. And I can see the pics

[Pam Gould]

The waiting is the hard part..,I find that pear wood is great for smoking cheeses..it'smild butyou get flavor. I threw in some paprika, brown sugar, salt, granulated sugar too. Most excellent flavors, specially for stuff like smoked baked beans, etc. Let us know how it comes out. I built my own cold smoker from a Coleman cooler and a smoke daddy. Pam ★*˚°。°

[Phil LaMarche]

I'd really like some details on cold smoking.  Equipment and how!  Sounds interesting.  Phil

[deestafford]

Art,  What was the temp?  Dee

[ACW3]

I checked temperature with one of my Christmas presents, a Thermoworks IR temperature gun.  The MAK probe read a steady 175, but the IR temp in the smoker box was a cool 59 to 60 degrees.  That was why I left it smoke for over 3 1/2 hours.  When I pulled the cheese, I could smell the smoke on it.  At this lower temperature the smoke did not overly discolor the cheese as often happens at much higher temperatures.  I can't wait to try it.
Art

[squirtthecat]

Mmmm Mmmm good........