Cold Smoked Cheese

Ten more pounds of cheese on the smoker today. I cut the logs shorter so the packets won't be so huge. These will be done and ready just in time to give out as Christmas gifts.

 

  

dedmiston wrote:

magnusfide wrote:
Any new cheese adventures of late?

Not sure how I missed that. It's almost cool enough to do another batch of cheese. I think we're down to just 2-3 packets left, so it needs to happen soon. The weather needs to help out though.

Have you thought about making your own cheese and then smoking it? I'm thinking about taking up cheesemaking.

I had some smoked jalapeño at our summer reunion and it was outstanding. It would be great to put in Tex Mex.

That smoke tube is the greatest little gizmo ever, I only use one, and I use a better cheese, Cabot Seriously Sharp, but it really doesn't matter,
you can smoke any firm cheese.
Smoked cheese is awesome for toasted cheese sandwich, and is super great mixed with a couple other cheeses for Mac & Cheese. :p

LOL. You wouldn't have to try very hard to use better cheese than I do. I figure I'm improving it though.

Sometimes I smoke higher quality cheeses, but the cheap stuff seems to last longer in our household. I always mark the date on my vacuum sealed packs and I've got one in the fridge from two years ago.

Just curious does the smoke flavor permeate all the way through the cheese? Or is it just on the surface and a few millimeters into the cheese itself leaving the center untouched?

Do you use chips/sawdust or smoker pellets? I'd like to try pellets in my Lil Chief and/or my Masterbuilt Electric Barrel smoker. Both use a Cal Rod and a pan.

opnspaces wrote:
Just curious does the smoke flavor permeate all the way through the cheese? Or is it just on the surface and a few millimeters into the cheese itself leaving the center untouched?

That's REALLY hard to answer. I guess I could experiment and cut off the outer core to see where the smokey flavor ends, but the whiskey might take over and kill the science.

I want to say that it permeates pretty deeply, but I couldn't say how far.

Here are some other empirical points that might add some insights, but without really answering your question.

- For starters, the amount of smoke, the dimensions of the cheese, and the length of the smoking vary for every cook, so there really isn't an all-or-nothing answer. It reminds me of a guy I was dining with who told me I shouldn't drink ice tea because it's a diuretic and will dehydrate me. My counter was: who knows how weak or strong they make it and how do you know how much ice I added? I reckon that my glass of ice tea went through me faster than a glass of water, but to what degree?

- After you smoke it, you're supposed to wait for two weeks to allow the smoke flavor to "mellow" and make it edible. It's vacuum sealed though, so where does that smoky flavor go? Does it permeate down into the cheese? Does it leech into the plastic wrapper (I hope not)?

So I guess my answer is that there really isn't one single boolean answer, but there are various factors that would affect it, kind of like the factors that create a smoke ring on a piece of meat.

Stranger wrote:
Do you use chips/sawdust or smoker pellets? I'd like to try pellets in my Lil Chief and/or my Masterbuilt Electric Barrel smoker. Both use a Cal Rod and a pan.

I haven't tried it with chips. I have a hunch the chips wouldn't work very well. I've got a pellet smoker, so I use pellets.

The idea is kind of like a chain smoker (literally) who lights the next cigarette with the last one. The pellets are packed into the tube pretty tightly so that they smolder (and smoke) instead of burning. And then they contact each other and light the next one with the last one.

One of my favorite things is when I use the smoker again a few days later and forget that there are spent smoke tubes in there. The pellets completely render down to ash and I just shake out the tube over the lawn or in a planter to empty it. Ashes to ashes.

By the way, I see that your location is NV. In most of the western states, there's a fairly short season when cold smoking works. This last batch was the first time I've ever gone three hours before. Usually the cheese is kind of malformed after two hours. It was in the 40s and low 50s all day when I smoked these though, so I was able to get that extra hour.

dedmiston wrote:
LOL. You wouldn't have to try very hard to use better cheese than I do. I figure I'm improving it though.

Sometimes I smoke higher quality cheeses, but the cheap stuff seems to last longer in our household. I always mark the date on my vacuum sealed packs and I've got one in the fridge from two years ago.

Govt Cheese is actually pretty good stuff.

Nice! What are you using for smoke? Hickory? Apple? Pecan?

For one of my demos, I smoke brown sugar and then use it to make BBQ sauce. We smoked chicken thighs last night. :-)