Another Smoked Cheese Thread

lkapigian

All the others looked so good...Queso Fresco, Sharp Cheddar , Jalapeno Habanaro Cheddar and Pepper jack....got home realized the Pepper jack was Sliced ....oh well, run with it

Just used a rack from my dehydrator


In the House 



Applewood about 50 Degrees 

theyolksonyou

Well, crap.  Back to the drawing board

bgebrent

Address pm’d.  Looks great brother.

lkapigian

Thanks @bgebrent @theyolksonyou

Kent8621

i hope Santa sees this thread and brings me an amzen smoker set up.  here is to hoping,

lkapigian

Went 3 hours, if you look at the top second from left where I pulled off a slice you can see the color differences.....the Queso Fresco sweated quite a bit but it is a soft crumbly cheese...Never went above 55...Into the fridge overnight then seal 

smokingal

Yanceys Fancy makes some good stuff.  Nice work.  Curious, what's the distance between the rack of cheese and the smoke source?

lkapigian

Thanks @smokingal , hadn’t measured but probably 3.5 feet or so Plenty of good even smoke

Dmb3739

Looking good.  Not sure what the norm is but I recently smoked some cheese.  Tried it before vacuum sealing.  Was terribly smokey.  Waited about 3 weeks and after seeing your photos, decided to see if it mellowed any.  Pulled it from fridge and gave it a try.  Has a very good taste now.  Wish I had the Habanero Jalapeno cheese. Curious as to how long you'll let yours sit before trying it. 

lkapigian

@Dmb3739 I tasted it right away and could tell is going to be great in a couple weeks...wasnt outputting in anyway,

alaskanassasin

nice set up @lkapigian looking good

lkapigian

Packaged them,up today, used the vac bags with the zip lock for resealing, same as I use for jerky