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Anyone ever smoke cheese?

FrancoFranco Posts: 88
edited 4:09AM in EggHead Forum
My wife read about smoking a block of Cheese. Has anyone ever smoked done this? If so how did you do it and was it good? [p]I read the recepe, but nothing about heats, etc. It did say to smoke it for 2 hours, so I'm wondering how it keeps from melting.[p]Thanks as always, Frank

Comments

  • djm5x9djm5x9 Posts: 1,342
    Franco:[p]You may find the thread below of interest.[p]I am still enjoying the results of my last winter's smoke. Yes, it can be some work, but worth it if you like your grits or sandwiches with smoked cheese. A key to proper storage is to tightly seal the cheese to be stored. A FoodSaver can be used or tightly wrap in plastic food wrap.[p]The smoking season is just around the corner, good luck with your results.
    [ul][li]Smoked Cheese[/ul]
  • MopMop Posts: 496
    Franco, djm5x9 gives you good information![p], there is also a friend on another forum that makes killer smoked cheese....look up "Reg" , I`m sure he would be happy to walk ya through a smoke or two....[p]here is the link, just give him a shout, he`ll be along,,[p]Mop!

    [ul][li]Reg`s smoked cheese[/ul]
  • Franco,
    Yes, I've smoked cheese many times on my old electric smoker and let me tell you it's outstanding. I have not attempted it as of yet on my new BGE. The BGE may be just too efficient for cheese. The only tips I have is use a sharp or better, an extra sharp cheese. The firmer the better. Smoke as heavy as you can with as little heat as possible. Post your results and let us know how it went. I hope to try it soon. Any tips would be welcome.

  • Char-WoodyChar-Woody Posts: 2,642
    Smoke-N-Smirk!, someone posted sometime back that they were smoking cheese directly over the exhaust vent during low and slow cooks. I never tried it and its just a quick perhaps inaccurate memory of a prior post.
    C~W
    An idea..one could make a stove pipe type flue and hang the cheese in that for a period of time..over the vent.
    I don't know the intricate details of that project so take it for what its worth..
    Good luck..
    C~W[p]

  • BUCKSPERTBUCKSPERT Posts: 10
    Franco,I usually cut the cheese first, smoke and fire come later!

  • Char-Woody,
    Thanks for the tip. I've heard this some place before, Sounds like fun, Hope to try it soon.

  • VentsVents Posts: 15
    Char-Woody,
    A weber charcoal starter could be used.I just put mine up there upside down.I would have to be cleaned up for the operation,but with some foil on the inside it could be made to work really well....just a thought.

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