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Should smoked cheese look smokey?

PattyO
PattyO Posts: 883
edited November -0001 in EggHead Forum
I timed it for 90 mins after I saw smoke, and it was still going strong after that 90 mins, but cheese doesn't "look" smokey. Maybe what we buy at the market is colored?? But should I just trust the time at 90 mins for a half pound piece, or go longer for a "look". I added a little more chips because I have three more pieces to add.
It took over two hours to get the smolder. I tweaked and tweaked then put in a big hole and shoved the whole iron into it, not just the tip. Who knew?
Thanks all. Now to wait another week for the acid test, tasting.
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Comments

  • Misippi Egger
    Misippi Egger Posts: 5,095
    Patty,
    Some cheeses will have a slight change in coloration. It will not be as dark as store-bought smoked cheese. When you slice it, you will notice the color difference.

    Enjoy!
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  • hornhonk
    hornhonk Posts: 3,841
    Mine doesn't look smoked, either. Believe me, it is! Be careful,don't smoke it too long.
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  • Hoss
    Hoss Posts: 14,600
    That stuff you see in the store is smoked with chemicals and liquid smoke and stuff.The cheddars I do do not change appearence much.The white cheeses will have a little tint to em.Wrap em up and wait a week...the hardest part.
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  • PattyO
    PattyO Posts: 883
    Thanks, all.
    I pulled the first batch at 105 minutes, and the second batch is on. All pieces are 1/2 pound or a little more. Now I wait. Didn't look smokey, but my hands sure smelled of smoke after handling and wrapping it. I wrapped tightly in saran, then in ziploc. That should seal in the smell and protect my refrigerator.
    Waiting,,,, waiting,,,, It didnt even smell appetizing.
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  • thirdeye
    thirdeye Posts: 7,428
    DSC01430a.jpg

    Smoked trout looks like it's been smoked.... smoked cheese doesn't. Heheee.

    Here is some going into my box smoker. Notice the sharp edges on the blocks I cut. In the second picture, it's been smoked. You can see that the slight heat softened the edges a hair. I must not have cut that block on the left squarely as it leaned after smoking.

    DSC06531JPGa.jpg

    DSC06535ra.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    You're right. It does not smell good initially. That's why you need to protect the food in your fridge.
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Well....
    I am no expert here, but I do smoke a lot of cheese (mostly in cool weather...this morning it was -30 F.)
    Here is my VERY un-proven take on this matter:
    Most often, I see none or very little change in color. OTOH, when I smoke in the heat of summer and I get a bit too high of heat, I do see some change.
    My thought is to not worry at all about the color, but to enjoy the taste ;) .
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