Smoked Cheese

Pgrnfarm

Has anyone ever tried smoking cheese in their BGE?  If so,  any helpful hints?

DMW

Here was my first go, it worked.

http://eggheadforum.com/discussion/1158429/first-attempt-of-smoked-cheese-in-progress

After that I got the A-Maze-N-Smoker.

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

Made things real easy.

http://eggheadforum.com/discussion/1158931/first-time-using-my-a-maze-n-pellet-smoker-cheese

hondabbq

Here is my question about this process of smoking cheese.

 

I have done bacon (cold smoke) meat sticks ( hot smoke), these items carry a cure in them inhibiting bacteria growth while in the low temperature stages of cooking them.

 

How does that work for cold smoking cheese? With the cheese in the smoke for several hours, how is that not a bacterial hazard?

SGH

@‌hindabbq
Smoke is a sanitizing agent to some degree. Bacteria will be hard pressed to form in the time that the cheese is encased in a smoke filled environment. Not saying that it's not possible. Just not real likely to happen.

DMW

hondabbq said:

Here is my question about this process of smoking cheese.

 

I have done bacon (cold smoke) meat sticks ( hot smoke), these items carry a cure in them inhibiting bacteria growth while in the low temperature stages of cooking them.

 

How does that work for cold smoking cheese? With the cheese in the smoke for several hours, how is that not a bacterial hazard?

Have you ever eaten cheese off a cheese tray at a party that has been sitting at room temp for a few hours? Same environment, I usually only smoke mine for about 90 minutes.

Budgeezer

FYI I would let the cheese age in your frig for about a month after smoking to let the flavors meld.  

hondabbq

DMW said:

Here is my question about this process of smoking cheese.

 

I have done bacon (cold smoke) meat sticks ( hot smoke), these items carry a cure in them inhibiting bacteria growth while in the low temperature stages of cooking them.

 

How does that work for cold smoking cheese? With the cheese in the smoke for several hours, how is that not a bacterial hazard?

Have you ever eaten cheese off a cheese tray at a party that has been sitting at room temp for a few hours? Same environment, I usually only smoke mine for about 90 minutes.

Never have, and I wont. If im not relatively close to the time the cheese went out, no way. I have seen too many disgusting people in my years as a chef and how the patrons at a party handle food.

nolaegghead

Cheese is preserved milk.  Refrigerating it prolongs the shelf life.  Historical note: it's been around long before refrigeration (wow!).