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Smoked Cheese

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

Comments

  • DMWDMW Posts: 12,322
    My Facebook Page where I document my cooking
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  • hondabbqhondabbq Posts: 1,945
    edited June 2014

    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?

  • SGHSGH Posts: 24,013
    edited June 2014
    @‌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.

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  • DMWDMW Posts: 12,322
    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.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • BudgeezerBudgeezer Posts: 632
    FYI I would let the cheese age in your frig for about a month after smoking to let the flavors meld.  
    Edina, MN

  • hondabbqhondabbq Posts: 1,945
    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.
  • nolaeggheadnolaegghead Posts: 26,382
    Cheese is preserved milk.  Refrigerating it prolongs the shelf life.  Historical note: it's been around long before refrigeration (wow!).
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