Smoked Cheese

Misippi Egger

Now that cold weather has most of us covered, it's time to make more smoked cheese.
Below is the link to Firetruck's "Caveman" smoked cheese technique.

I smoked about 2# each of white cheddar and Havarti last Friday, using this technique, with mixed apple and maple chips. Smoked for about 2 hr (meant to do 1.5 hr, but forgot ). Put in zip locks and into my outside fridge until this Saturday. Put a couple of pieces out for the party Saturday and took one of each to a small birthday gathering last night. All were received very well. :woohoo:

ThIs is absolutely the easiest and most rewarding cook I've done in a while!

Link:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=638648&catid=1

fire egger

I concur, my family and the guys at the firehouse, have come to expect their smoked cheese every year, it ia super easy cook, with great results every time!!

vidalia1

I will be making some this weekend...it is a lot of fun & makes deeelicious cheese.

Hoss

Did you cut the cheese at the party of before you went? :huh: :laugh: :laugh: :laugh:

NibbleMeThis

Sounds great! I'm looking forward to smoking my first batch of this year this weekend.

Mr Holloway

Thanks for the link Clark
Try venison jerky yesterday turned out really good although I needed to finish it inside.
Cheese is on next on my list

field hand

We did 4 lbs of sharp cheddar last weekend using the saw dust burner (square with small channels in it, can't think of the trade name for it). We used a 50/50 combination of apple and cherry saw dust, and had a pie tin with ice in it between the burner and the cheese. Not sure if we needed the ice since the out side temp was in the forty's. The burner puts out a small volume of smoke, so we normally go for four hours, then let it mellow for a couple days. Seems to be about right, we like it.

Barry
Marthasville, MO

BigDaddy - OCT

I've done two batches already for a total of about 30 lbs. I give some away and sell some...can't keep it in stock. Two more days of waiting to try the flavor or my latest smoke (some oak barrel chips that aged cabernet...should be yummy!).

Here's a few of my shots:

http://s499.photobucket.com/albums/rr356/osubronco/Smoking%20Cheese/

Bruce

Canugghead

Absolutely love the caveman way, did my Christmas batch few weeks ago.
Gary

Canugghead

Bruce, I thought of selling to coworkers too, but have a dumb question. How do you price them?
Gary

Hoss

I posted a link to the Italian Beef recipe for you on that other thread.

Misippi Egger

As you can see from all the comments, if you haven't tried smoking cheese, it is a simple, rewarding, and popular cool weather Egging adventure!

Thanks for all the comments, guys !

Firetruck

It's time to fire up the ole bean can again for me too. The guy's at the station are starting to worry when I'll get around to it.

Misippi Egger

Thanks for the original link, JoJo.

Love the cheese !

BigDaddy - OCT

Gary, I'm still figuring out the pricing but as a rough estimate I buy a block of cheese for $4 and then cut it in half for smoking. I am currently selling each half for $4 or double what I paid.

For now it works and easily offsets my costs in chips and vac bags but not sure about my time. I'm still having fun and enjoy the comments and the random calls I get by people wanting to buy some so I take reward in that as well.

Hope that helps,

Bruce

Hoss

He answered,just in the wrong spot.Go $10 a pound!See how it works.$5 a half pound.They will kill you when they figure how easy they can do it themselves.But by then you will have made enough to buy your wife a nice life insurance policy.Everybody will be happy! :laugh:

BigDaddy - OCT

lol, Hoss...I'll do it for sure. Just like my jerky..started low and now charge $7 per 1/4 pound and sometimes a buck a stick depending on the desperation...hehe.

Canugghead

Thanks HOSS :laugh: :laugh: :laugh:
Gary

Canugghead

Thanks for sharing Bruce. It's something I might do when I retire.
Gary