First Attempt at Smoked Cheese

SmokingPiney · February 2016

I received my Amaze-N smoker pellet tray yesterday and it's COLD outside...........a great day to smoke some cheese. I have white cheddar, swiss, mozzerrella, and brie. I'm going to smoke about 2 hours with the apple pellets. The hard part will be staying out of it while it mellows in the fridge.

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blasting · February 2016

@SmokingPiney Keeping my mitts off the finished product for 2-3 weeks has certainly the hardest part.

Gouda and pepperjack are my favorites. Smoked brie sounds terrific, and I'll be trying that next round.

SmokingPiney · February 2016

@blasting I think I'll have my wife hide the cheese from me.

SmokingPiney · February 2016

And done! I didn't want to over-smoke the cheese, so I pulled it at 2 hours out of caution. This Amaze-N smoker is great! Lots of smoke.

The brie picked up a nice patina. I vacuum sealed all of it but the brie - Food Saver says that's a no-no due to anaerobic bacteria. The brie got plastic wrapped and put back into its box. Into the fridge they go to mellow.

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Grillnugget · February 2016

Nicely done!! I plan to smoke some extra sharp yellow and white cheddar, mozzarella, and pepper jack tomorrow. I'm envious of you guys with vacuum sealers, it's a wish list item for me right now.

shtgunal3 · February 2016

Cheese looks great. Try smoking some boiled eggs and then make deviled eggs with them. They're great!

SmokingPiney · February 2016

shtgunal3 said:

Cheese looks great. Try smoking some boiled eggs and then make deviled eggs with them. They're great!

This I will do. That sounds great!

Doc_Eggerton · February 2016

blasting said:

@SmokingPiney Keeping my mitts off the finished product for 2-3 weeks has certainly the hardest part.

Gouda and pepperjack are my favorites. Smoked brie sounds terrific, and I'll be trying that next round.

We always start the feast right away, never noticed any taste issues.

Image: https://us.v-cdn.net/5017260/uploads/editor/64/eo1zvrl0tzmw.jpg

blasting · February 2016

Doc_Eggerton said:

blasting said:

@SmokingPiney Keeping my mitts off the finished product for 2-3 weeks has certainly the hardest part.

Gouda and pepperjack are my favorites. Smoked brie sounds terrific, and I'll be trying that next round.

We always start the feast right away, never noticed any taste issues.

Next time I'll have a taste then. Thanks

DoubleEgger · February 2016

Thanks for the reminder. I've got a few blocks I did in mid Dec. I forgot about them. Time to eat!

First Attempt at Smoked Cheese

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