Smoked cheese question

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?

10/19/096:50 PM

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drdanMember

Redoak,
I put up a posy with my cheese experience on March 25, 2009. My experience was postive and I have done several cheese smokes since then. Also check out Cheese 101.
Good Luck!

10/20/0912:22 AM

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Former Member

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?

10/20/095:20 AM

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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.

10/20/097:26 AM

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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*.

10/20/098:34 AM

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Former Member

Keep in mind, when you say "good smoke" the gray/white stuff is the bad stuff.

5 chunks is probably too much, I'd go with 2 and see if that changes the taste.

Also, don't need to go to 300, just high enough to get the wood going, which the smoker will cycle on high to start that.

10/20/0912:42 PM

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Former Member

THx. Sounds good. I'll back 'er down and try again. The resulting cheese WAS good but didn't like slicing off all the exterior.

10/20/096:13 PM

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Former Member

Think of the cheese like a sponge, it WILL absorb.

Let us know how it goes. We don't do a lot of them, I might have to do some over the winter and get that cheese 101 from a draft stage.

10/21/098:05 AM

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