Super_Dave
Jan 24, 2015Explorer
Smoked cheese - first efforts
This is my first try at smoking cheese. I wanted to see if I could control a low temperature in my new smoker without an additional device. When you see the temp keep climbing, you get a little nervous at where it might stop. Overall, I think everything went pretty well. I will wrap the cheese and let it mellow for a few days before tasting it to see if I need to up the smoke or cut back on it. I did some medium cheddar, Colby - Jack and some Monterey Jack for starters.
This was pretty much representative of my experience. Smoker box temperatures were 86 - 88 and the cheese level temps seemed to be around 5 degrees lower than the box temp throughout with the pans of ice underneath.
Shot of how everything was loaded.
Cheese:
This was pretty much representative of my experience. Smoker box temperatures were 86 - 88 and the cheese level temps seemed to be around 5 degrees lower than the box temp throughout with the pans of ice underneath.
Shot of how everything was loaded.
Cheese: