Amerique Smoked Cheese

bembring, Let us know how it turned out (in your opinion). I've never smoked cheese but would like to some day. Most here say that the smoke flavor thickens after setting in the fridge a day or two. Is that a real smoke baffle you used or just a sheet of aluminum with a pan of ice?

Give some details of what you did and what changes you would make next time, if any.

Thanks!

Hi Wheelz,

Amerique loaded with
2 pounds of Irish white cheddar (tasted great)
2 pounds of Mozzarella (tasted next best)
pieces of mild cheddar. (a little to smoky)
1 oz of hickory broken into several pieces.

I followed the cold smoke baffle instructions.
Set smoker to 150 deg for 20 minutes.
The smoker temp reached 90 deg.
Cheese left in smoker for one hour with it turned off.
I took cheese out rinsed and dried it.

Yes the next day it will have a more smoky taste.
The cold smoke baffle is from cookshack.

I will do it the same way next time I smoke Irish white cheddar and Mozzarella.
Yellow Cheddar I will cut thicker and cut the time in half.

Thank you,
bembring

I had some smoked cheddar from wally world and did not like it.

quote:

Originally posted by GLH:
I had some smoked cheddar from wally world and did not like it.

So smoke your own. Many Cheese producers us Liquid Smoke to get the "smoked" taste.

The cheese looks good bembring!

I've had good success smoking gouda, cheddar and pepperjack using my 009 and the baffle.


The only difference in yellow and white cheddar is the natural coloring added to make cheese yellow. This coloring is called annato, and its what gives all yellow cheeses their color.

Any real taste difference you notice between the 2 will be because of the milk used or the time each cheese was aged.

Looks good.

Thanks for the pics and your comments on the baffle.

Hook

Hi GeiyserQ,

What kind of wood and how long did you leave the Gouda in for?
Thank you for the info.

Thank you,
bembring

Hi Hook,

Thank you,
bembring

Bembring,

Go to this thread in the best of archives. There are several methods described there. I used the one posted by Debrajo.

http://forum.cookshack.com/eve/forums/a/tpc/f/2991028883/m/7361022983/p/1

If you read a few posts down from her long explanation you'll see that I cut the time down some because my cheese wasn't as thick as hers.

Like her, I used apple wood.

Hi GeiyserQ,

Wow the link you posted had a lot of good info.

Thank you,
bembring

Sorry. I just read my above post and realized how negative it sounds. Maybe I should try smoking some of my own. Is a baffle absolutely necessary? Maybe I can get the Smokette to smoking good and then turn it down to 100 and put the cheese in the top.