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Smoked cheese question

FM Former Member
I built a remote wood box/dryer hose rig for cold smoking some cheese and bacon with my CS. The first experiment was a couple hunks of Gouda.

Afterwards I stored cheese in fridge for 3-4 days. The exterior tasted like an ashtray. Took sharp knife and sliced away thin outside layer. Better but not remarkable. Put back in fridge and forgot. Tried again in about a week and it was (gone now) about as good as any I've bought. Can't wait to do more!

Question: Is it normal for exterior surface to be a little 'bitter' and need trimming or did I over smoke it?
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FM Former Member
quote:
Originally posted by eyebuster24:
I have tried searching for the Cheese 101 but have had no luck. Does any one have an old post, that cna be re-posted?


Not sure what/how you search, but the draft is right there on page 2. I did a advanced search on exact phrase "cheese 101"

here you go:
http://forum.cookshack.com/eve...471050924#3471050924

Now, to the issue. How much wood and what type did you use redoak? Sounds like the smoke was too heavy. LIGHT is better with cheese.
FM Former Member
quote:
Originally posted by SmokinOkie: How much wood and what type did you use redoak? Sounds like the smoke was too heavy. LIGHT is better with cheese.
Pecan. 5 med thin pieces (3/8"x2"). Took smoker to 300*. Connected 'hose' to box only after CS was making good smoke. Smoked cheese for 45 min. Wood box temp reading topped out at 92*.
Last edited by Former Member

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