Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: nepas on October 22, 2014, 05:48:34 PM

Title: Sliced Smoked Swiss
Post by: nepas on October 22, 2014, 05:48:34 PM
Found a cheese place. My wife likes the Swiss so we got 2.5 lbs. Had them slice a few thicker about 3/16"

(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/apsmoswiss.jpg)

Square A-Maze-N with apple pellets in my Bradley.
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/appell.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/apsmoswiss1.jpg)

Cheese was smoked yesterday.

(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/asmoswiss.jpg)

Vac sealed today. I put wax paper between the slices, hop it dont stick, should have used some satin pack sheets.

Hide away time for a couple months
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/asmoswiss3.jpg)
Title: Re: Sliced Smoked Swiss
Post by: ACW3 on October 22, 2014, 05:50:34 PM
Looking good!!

Art
Title: Re: Sliced Smoked Swiss
Post by: sliding_billy on October 22, 2014, 07:09:37 PM
Looks good.  Never tried smoking cheese sliced.
Title: Re: Sliced Smoked Swiss
Post by: HighOnSmoke on October 22, 2014, 07:29:29 PM
Looks real good Rick!
Title: Re: Sliced Smoked Swiss
Post by: TMB on October 22, 2014, 08:35:17 PM
Lord don't let Kimmie know about this, cause when we visit you guys she's gonna some
Title: Re: Sliced Smoked Swiss
Post by: muebe on October 22, 2014, 09:42:40 PM
Looks good Rick!

Great color on it already.
Title: Re: Sliced Smoked Swiss
Post by: CDN Smoker on October 22, 2014, 10:01:49 PM
Can already taste it ;D
Title: Re: Sliced Smoked Swiss
Post by: pz on October 22, 2014, 11:32:56 PM
Very interesting idea - 3/16" thick slices would smoke to the same intensity of flavor much quicker than a thicker block.  I would think that the lower time in the smoker would mean less sweat, and require less time aging to mellow the smoke flavor throughout the cheese.

Plus, individually smoked slices would provide a beautiful presentation on a cheese tray with each individual tidbit exhibiting smoke color.

It will be interesting to see how the flavor develops.
Title: Re: Sliced Smoked Swiss
Post by: nepas on October 23, 2014, 08:49:27 AM
Quote from: TMB on October 22, 2014, 08:35:17 PM
Lord don't let Kimmie know about this, cause when we visit you guys she's gonna some

No worries Tommy. I have other vac sealed smoked cheese thats going on 4 months now   ;D


Thanks Y'all
Title: Re: Sliced Smoked Swiss
Post by: Pam Gould on October 23, 2014, 10:08:38 AM
Great idea, sliced cheese..have to try that..it's getting cold enough to start smoking cheese again..gotta stock up and go for it for Thanksgiving and Christmas.  Pam   .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: Sliced Smoked Swiss
Post by: Las Vegan Cajun on October 23, 2014, 01:23:21 PM
That looks great, never tried smoking sliced cheese, I will have to give that a try.   ;)