Skip to main content

Replies sorted oldest to newest

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
Last edited by bembring
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.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×