Cold smoking cheese

chuckytheegghead

Hello fellow eggheads, I have a question in regards to cold smoking cheese. I'm in the process of smoking some cheddar using apple pellets along with an a-maze-n smoker tube. This is my first attempt trying this. I cleaned the egg out before starting, plate setter in (tube below that) and then the cooking grid which I placed 2 pieces of cheese each on their own piece of parchment paper. I just took the first piece out after 2 hrs and planned on letting the other piece ride for a while longer. I just tasted the first piece and it's very bitter and seems to have developed a natural rind. Is this normal? I understand it will mellow out after sitting but should I cut the outside off before vacuum sealing? How long should I let it sit sealed before consuming? Thanks in advance. 

Wolfpack

It's very strong right out of the egg. Vacuum seal and leave in the fridge for 4 weeks and it will mellow. 

Wolfpack

Also 2hrs is not too long- let the other one ride for 4-5 and see what you prefer. 

chuckytheegghead

Thanks @Wolfpack. I'll leave the other one for another couple hours then. 

HeavyG

Vac sealed it will be fine many months later. Many cheeses will develop a skin when exposed to air for a few hours, don't worry about it.

I don't place my cheese on parchment paper as that kinda blocks one surface from taking smoke. If you don't want to place it on your cooking grate because you don't feel it is clean enough you can place it on a separate cooling rack (that's what I do) or a pizza screen which can be tossed into the dishwasher afterwards.

Really don't need the platesetter but it doesn't hurt anything by being in there.

Hawg Fan

I'm of the same opinion as @HeavyG .  I buy the cheap grill screens at Walmart for $1.00 or use a cooling rack as seen in this picture.  I've never used the plate setter for a cold smoke either, but it can't hurt.

Grillnugget

For what it's worth. On my second attempt I added a tray filled with ice to my setup. I placed it on the plate setter to keep temps down. I swear it kept the cheese from acquiring an acrid flavor. 

SmokingPiney

I cold smoke cheese with an AMNPS on the Egg, and yes, the cheese tastes like an overflowing ashtray right off the smoke.

I'll pull the cheese from the smoke and let it rest on the counter for an hour or so before I Vac seal it. I let it mellow in the fridge for a few weeks before sampling. 

I use these to place on the grate - no plate setter:

http://oscarwareinc.com/prod_21.htm

chuckytheegghead

Thanks for all of the insightful information. I'm going to try a second batch today using a different flavour of smoke. I guess I'll report with details in month or so. 

Canugghead

FWIW, I smoke just under two hours, still have to wait weeks for it to mellow though.

ktpbighead

I use apple pellets with my amazing smoker. Smoke it about 2 to 3 hrs, rotate the cheese every 30 minutes. Then put it in zip lock bags overnight in the fridge. Next day, vacuum bag it, wait 2 or 3 weeks and enjoy. Favorite one to smoke is Habenero.