First attempt @ Cheese

skuzy · Post by **skuzy** » Thu Jul 10, 2014 2:10 pm

Hi Folks

finally had a go at cold smoking cheese on a cold night in my kamado.. and today im still not sure if it worked? Lol

the whole set up in the kamado was going to be a bit of an experiment for me..

anyhows my aims were pretty simple:
- keep temps below 90F
- smoke for 30-40mins (more importantly ensure there is smoke throughout the entire time)
- dont melt the cheese

set up was :
using an old tin + 4 heat beads + fill tin with pistachio shells

thoughts obvious concerns were around keeping the temp in check at 90F
to help with this - a block of ice was added into the kamado as well... ceramic heat deflector was left in the kamado to help separate the heat source

Results:

Didnt melt the cheese lol

I managed to keep within 90F for the 40 mins.. but did involve basically shutting all vents when i noticed things creeping up to 87F mark at about 30mins into the cook.. dunno if the heatbeads got hotter.. or the increase was the result of the shells burning.. i think this also stopped the smoke continuing until the end of the cook.

Because i was using pistachio shells.. it didnt take much to create the smoke.. intial temps were about 77F

Still have a few questions going through my head after the experiment - will post these up in the requests section.

cheers

Gumb · Post by **Gumb** » Thu Jul 10, 2014 6:58 pm

I smoked cheese for the first time last weekend but used a cold smoker. Worked a treat and if you are going to get serious about smoking cheese or cold meats etc, make one (instructions on ebay) or buy a Smokai from the Gorilla like I did.

I think I over did mine a wee bit.

It was a block of cheddar cut in to cubes and man, does it have a powerful smoke taste now ! I love it.

Ciapek · Post by **Ciapek** » Thu Jul 10, 2014 8:16 pm

After you smoke your cheese, roll some of it in smoked paprika powder, some in freshly crushed green peppercorns, and some in crushed caraway seeds, then vacuum seal for a week or two to develop a more robust flavour........sensational....
People have suggested to me to roll in dried garlic and charcoal......but this one is untested.

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Ciapek · Post by **Ciapek** » Thu Jul 10, 2014 8:23 pm

Green and red peppercorn with thyme in these.......

Crappy cheap Woolies cheddar cold smoked with Macadamia shells....stunning.....!

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shayneh2006 · Post by **shayneh2006** » Thu Jul 10, 2014 8:29 pm

Gee, that looks smashing Ciapek

I am going to have to try that when i do my next batch

Shayne

Ciapek · Post by **Ciapek** » Thu Jul 10, 2014 9:46 pm

Really good at room temp with a hearty Red and Crackers.......winter food !

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skuzy · Post by **skuzy** » Wed Jul 16, 2014 9:39 pm

ciapek that looks fab

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skuzy · Post by **skuzy** » Wed Jul 16, 2014 9:39 pm

I need a vac sealer

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Emo · Post by **Emo** » Wed Jul 16, 2014 10:58 pm

skuzy wrote:I need a vac sealer

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I just got one from deals direct for about $70 and its working fine.

food&fish · Post by **food&fish** » Thu Jul 17, 2014 8:18 am

Yes I did some chedder in the pellet popper yesterday 1 1/2 on smoke setting with pistachio pellets dident get above 104 deg vack packed and in the fridge [ oh I ate 1/2 of it to test it

]

skuzy · Post by **skuzy** » Thu Nov 13, 2014 5:06 pm

hi folks..

dumb question with this.. but how long can a few blocks of smoked cheese keep for? assume they are vac sealed?..
ideally i would like to smoke a few blocks at a time but dont want to eat a few blocks at a time if u get me..

cheers

Nath · Post by **Nath** » Thu Nov 13, 2014 5:11 pm

It will keep for as long as it would unsmoked. Maybe longer. Check out the BB date on the packet though you can probably push that out aswell

Gumb · Post by **Gumb** » Thu Nov 13, 2014 6:05 pm

I'm working my way through some I smoked at least a couple of months ago and it's still fine. It's vac sealed.

Smokey · Post by **Smokey** » Thu Nov 13, 2014 6:44 pm

Quite a long time mate.
I've got one in the fridge I packed on the 14-8-14 and it's stuck in time.
I broke open its brother last week and it was fine.

Angryman65 · Post by **Angryman65** » Thu Nov 13, 2014 10:47 pm

Couple of hours once its finished mellowing if history at my place is anything to go by.

No seriously, few weeks after smoking and its good, few months and its brilliant. Vac sealed and kept up the back of the fridge and it lasts for ages. Never had one stay still long enough to find out when they aren't any good.

Current batch will be six weeks mellowed before it's given to it's new owner. Christmas batch getting done Sunday with any luck.

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