Smoked Cheese

[Pam Gould]

Mike..I find that with screens I just cover with hot water and a couple drops of Dawn dish soap and let sit till it's time to do dishes..it comes right off..no scrubbing needed...hope it helps.  .☆´¯`•.¸¸. ི♥ྀ.

[HighOnSmoke]

Mike..I find that with screens I just cover with hot water and a couple drops of Dawn dish soap and let sit till it's time to do dishes..it comes right off..no scrubbing needed...hope it helps.  .☆´¯`•.¸¸. ི♥ྀ.

Never have had problems cleaning the frogmats. Normally I will just throw them in the dishwasher. 

[CDN Smoker]

Your smoked cheese looks great , sad I never got mine done before winter 

[Savannahsmoker]

Your smoked cheese looks great , sad I never got mine done before winter 

I think winter is the best time becasue it is easier to cold smoke cheese of course that is in Georgia and below the snow line.

[hikerman]

I believe cold smoking of cheese works only between 33F up to 90F. Too cold and smoke won't penetrate, too warm and she melts!
I usually cold smoke cheese when it's around 50F and for two hours. I did a batch yesterday @ 36F so i smoked for three hours.

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[HighOnSmoke]

Great looking cheese Gene! That is going to be good!

[Savannahsmoker]

I usually do not smoke cheese because I never get really good results. OK smoked but that's it. 
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot.

[Pam Gould]

I usually do not smoke cheese because I never get really good results. OK smoked but that's it. 
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot.

Savannah..just do it.. .☆´¯`•.¸¸. ི♥ྀ.

[hikerman]

I usually do not smoke cheese because I never get really good results. OK smoked but that's it. 
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot.

Savannah..just do it.. .☆´¯`•.¸¸. ི♥ྀ.

Pam is right Art! Never argue with a woman! Besides any of us can help you get a good batch!

[Savannahsmoker]

I usually do not smoke cheese because I never get really good results. OK smoked but that's it. 
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot.

Savannah..just do it.. .☆´¯`•.¸¸. ི♥ྀ.

Pam is right Art! Never argue with a woman! Besides any of us can help you get a good batch!

So would like my address for shipping???

[hikerman]

I usually do not smoke cheese because I never get really good results. OK smoked but that's it. 
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot.

Savannah..just do it.. .☆´¯`•.¸¸. ི♥ྀ.

Pam is right Art! Never argue with a woman! Besides any of us can help you get a good batch!

So would like my address for shipping???

Shipping? I'm putting your address on my adoption papers!

[Pam Gould]

Savannah..if I can do it..so can you..ask TLG, he loved it at one of the gatherings...he used it to stuff mushrooms with.   .☆´¯`•.¸¸. ི♥ྀ.

[CDN Smoker]

Your smoked cheese looks great , sad I never got mine done before winter 

I think winter is the best time becasue it is easier to cold smoke cheese of course that is in Georgia and below the snow line.

Not so well when it is below freezing, warning up I hope soon

[skidog]

I did some a month ago in the SRG with AMZNP smoked for 3 hours. Outside temp was 18 to 21 degrees, inside the SRG it was between 55 and 79 degrees. Worked fine, cheese had nice color. I did Colby and pepperjack. Personally I didn't really care for the Colby. Maybe should have left it for more than 4 weeks or maybe should have smoked for less time. Used Apple pellets.

I have 6 pounds of cheese waiting for smoke right now. Gouda, Horseradish Cheddar, Jalapeno and Habanero Jack, Muenster, Havarti, Cheddar Jack, Pepper jack, Extra sharp Cheddar, Sharp Cheddar, and Medium Cheddar.

If anyone has any suggestions I'm all ears, as this will only be my second time smoking cheese.

[HighOnSmoke]

I did some a month ago in the SRG with AMZNP smoked for 3 hours. Outside temp was 18 to 21 degrees, inside the SRG it was between 55 and 79 degrees. Worked fine, cheese had nice color. I did Colby and pepperjack. Personally I didn't really care for the Colby. Maybe should have left it for more than 4 weeks or maybe should have smoked for less time. Used Apple pellets.

I have 6 pounds of cheese waiting for smoke right now. Gouda, Horseradish Cheddar, Jalapeno and Habanero Jack, Muenster, Havarti, Cheddar Jack, Pepper jack, Extra sharp Cheddar, Sharp Cheddar, and Medium Cheddar.

If anyone has any suggestions I'm all ears, as this will only be my second time smoking cheese.

Apple to me is pretty strong, especially on cheese. I have used apple before and I like it, but I only left the cheese in for 2 hours max. One of the batches I did before that was 3 plus hours with apple and it was too smokey for us.  This batch I just did I smoked it with hickory and I personally find it is a mellower flavor so I feel safe going over 2 hours.  A lot of it is trial and error. I'd much rather under smoke and adjust the next time instead of doing it the other way around as I have done in the past.  Just my 2 cents worth, hope it helps.