First attempt @ Cheese

SAUSAGES,CHARCUTERIE and DELI ARTS
skuzy
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Joined: Sat Jun 20, 2009 9:15 pm

Post by skuzy »

How long are u gents smoking for? Are u smoking to time or to color?
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Chargrilled
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Joined: Wed Jan 12, 2011 11:14 pm
Location: Perth, WA

Re: First attempt @ Cheese

Post by Chargrilled »

I smoked some cheese for about an hour with the smokai.
Opened the first one 2 weeks later and had to cut outer edges off cause it was too strong.
After that it was delicious!
The next one 2 weeks later, the same..

Did I not let it mellow for long enough?
food&fish
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Joined: Sun Nov 13, 2011 5:43 pm
Location: Sunbury victoria aust

Re: First attempt @ Cheese

Post by food&fish »

I have up graded to a smoke tube now and you can smoke as long as you like it stays cool
This last lot vintage tasty ,cheddar , and tasty 2 hrs on Hickory
Vac packed some with smoked paprika some garlic salt some with lemon pepper
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Angryman65
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Location: Batemans Bay

Re: First attempt @ Cheese

Post by Angryman65 »

I do mine for 6 hours using the ProQ cold smoke generator. It doesn't make too much too fast.

I vac seal and leave for as long as possible. 2 weeks and it still tastes like a bush fire a bit. 6 weeks is perfect.
Vegetarian is an old Indian word for bad hunter.
Chargrilled
Posts: 498
Joined: Wed Jan 12, 2011 11:14 pm
Location: Perth, WA

Re: First attempt @ Cheese

Post by Chargrilled »

Angryman65 wrote:2 weeks and it still tastes like a bush fire a bit. 6 weeks is perfect.
ill leave it for 6 weeks this time. gonna smoke up some more today

cheers! :)
skuzy
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Joined: Sat Jun 20, 2009 9:15 pm

Post by skuzy »

Bit hard to cold smoke with this current weather of 35deg in Sydney ! I'm gonna try another set up I saw on Google before I give up and buy a proper cold smoker
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Smokey
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Location: Terranora- Tweed

Re: First attempt @ Cheese

Post by Smokey »

Chargrilled, That strong outer surface is most likely from some moisture or sweat on the cheese during smoking however it can be present regardless.
It's called "Skin Flint" and most certainly can be shaved off.
It's where the term Skin Flint actually came from. "A man that shaves his cheese rind very thin so as to save money".
Its up to the individual and also how the cheese is sliced so that the skin is shared in the morsels.
The other thing to get ones head around is what real smoked cheese is?
I've found that after so many weeks it's good to open the cheese a day or so prior to serving to air a little.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
food&fish
Posts: 798
Joined: Sun Nov 13, 2011 5:43 pm
Location: Sunbury victoria aust

Re: First attempt @ Cheese

Post by food&fish »

I opened some of the cheese I smoked the other day [ yea yea I know its to early ]
But f;'k it was good
I opened the cheddar vac packed with lemon salt
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
Sorry should be lemon pepper
Last edited by food&fish on Mon Nov 17, 2014 7:51 am, edited 1 time in total.
Chargrilled
Posts: 498
Joined: Wed Jan 12, 2011 11:14 pm
Location: Perth, WA

Re: First attempt @ Cheese

Post by Chargrilled »

Smokey wrote:Chargrilled, That strong outer surface is most likely from some moisture or sweat on the cheese during smoking however it can be present regardless.
It's called "Skin Flint" and most certainly can be shaved off.
It's where the term Skin Flint actually came from. "A man that shaves his cheese rind very thin so as to save money".
Its up to the individual and also how the cheese is sliced so that the skin is shared in the morsels.
The other thing to get ones head around is what real smoked cheese is?
I've found that after so many weeks it's good to open the cheese a day or so prior to serving to air a little.
Thanks mick, I was wondering what I was doing wrong but seems to be common issue.

You learn something new everyday :)
Smokey
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Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: First attempt @ Cheese

Post by Smokey »

Yeh mate, That bush fire taste is Definatly a problem. Having a clean draft during smoking seems to keep things dry.
I'm going to test Instead of cryovac the smoked cheese, Place it in a small wine fridge for a few days before cryo and see if that mellows it better. We strive for knowledge
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Re: First attempt @ Cheese

Post by skuzy »

looking for feed back on various rubs added to the cheese after smoking

ive tried paprika but found it was really for show only.. i.e. could not get any sense of flavour from this..

anyone else notice the same?
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food&fish
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Location: Sunbury victoria aust

Re: First attempt @ Cheese

Post by food&fish »

So far I have used smoked paprika ,garlic salt and lemon pepper I recon the lemon pepper wins
Nath
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Location: Perth WA

First attempt @ Cheese

Post by Nath »

I just did some with some fresh toasted crushed cumin will let you know how that goes
Nath
Smokey
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Joined: Fri Jun 26, 2009 5:47 pm
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Re: First attempt @ Cheese

Post by Smokey »

Wow, That would kick ass. Very interesting. I've got a bunch of cheeses to smoke up for that 21st Im cooking for and that sounds good for one of them.
I might try my now not so secret chicken rub on another. I'll have to modify it for cheese though and take out a few things.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
Nath
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Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

First attempt @ Cheese

Post by Nath »

It was a lightbulb moment last night when I remembered my dutch heritage And our love for spiced Gouda
Nath
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