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Last cheese smoke of the season

SmokingPiney
SmokingPiney Posts: 2,319
edited April 2016 in EggHead Forum
My wife has decided that she really likes my smoked cheeses, so this was my task for the day. She bought 'em, I smoked 'em. Cold smoked for 2 1/2 hours using the Amaze-N smoker maze with apple pellets.


Living the good life smoking and joking
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Comments

  • Sammi
    Sammi Posts: 598
    Nice!
    Sudbury, Ontario
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  • blasting
    blasting Posts: 6,262

    Looking good @SmokingPiney   

    Thanks for the reminder.  I'm going to try and smoke a bunch to get me through as well.

    Phoenix 
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Thanks, all. I'm going to vac seal this batch tonight. I hope it will carry me through the summer. The dog and cat cheddar are going to a friend. 
    Living the good life smoking and joking
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  • blind99
    blind99 Posts: 4,974
    looks excellent.  i just cold smoked some bacon.  probably the last opportunity till next winter... i doubt it will last me!  i'll have to try cheese next year, it sounds great.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • bluebird66
    bluebird66 Posts: 3,016
    Yummy!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • HeavyG
    HeavyG Posts: 10,380
    blind99 said:
    looks excellent.  i just cold smoked some bacon.  probably the last opportunity till next winter... i doubt it will last me!  i'll have to try cheese next year, it sounds great.
    If you do live in Chicago as your sig says you should easily be able to cold smoke year round up there. Just do it in the evenings when the sun isn't shining on your grills.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • ktpbighead
    ktpbighead Posts: 35
    What kind of cheeses you smoking ?
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  • bhedges1987
    bhedges1987 Posts: 3,201
    I like the dog and cat cheese

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • blind99
    blind99 Posts: 4,974
    HeavyG said:
    blind99 said:
    looks excellent.  i just cold smoked some bacon.  probably the last opportunity till next winter... i doubt it will last me!  i'll have to try cheese next year, it sounds great.
    If you do live in Chicago as your sig says you should easily be able to cold smoke year round up there. Just do it in the evenings when the sun isn't shining on your grills.
    They're pretty much in the sun. But maybe on a cloudy day I could load the large egg with ice to keep it cool. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • feef706
    feef706 Posts: 853
    SmokingPiney said:
    Thanks, all. I'm going to vac seal this batch tonight. I hope it will carry me through the summer. The dog and cat cheddar are going to a friend. 
    Looking good, I also like the dog/cat, never seen that before.

    I did a bunch a month or so ago while it was still cool here in FL, do you keep them in the fridge the whole time once sealed? I wasn't sure how long they would keep.
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    ktpbighead said:
    What kind of cheeses you smoking ?
    Cheddar, spiced Cheddar, Havarti, and Swiss. 

    @feef706, I keep them in the fridge. They will be consumed long before there might be any issues of them going bad. 
    Living the good life smoking and joking
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  • dougcrann
    dougcrann Posts: 1,129
    I just did our last cheese smoke til the fall. 27.5 pounds of cheese, Apple, Cherry and Maple pellets in the AMNPS 
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  • feef706
    feef706 Posts: 853
    SmokingPiney said:

    I keep them in the fridge. They will be consumed long before there might be any issues of them going bad. 
    What do you consider the shelf life to be, I'm not certain we will able to eat all of ours anytime soon, I hope freezing doesn't have any adverse effects on the cheese.
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  • HeavyG
    HeavyG Posts: 10,380
    edited April 2016
    blind99 said:
    HeavyG said:
    blind99 said:
    looks excellent.  i just cold smoked some bacon.  probably the last opportunity till next winter... i doubt it will last me!  i'll have to try cheese next year, it sounds great.
    If you do live in Chicago as your sig says you should easily be able to cold smoke year round up there. Just do it in the evenings when the sun isn't shining on your grills.
    They're pretty much in the sun. But maybe on a cloudy day I could load the large egg with ice to keep it cool. 
    I'm in Virginia and I smoke cheese in every month except July and August ( though I have done so when the weather is cooperative in those months).

    I'll wait until 9 or 10 pm if the low temp is going to be in the 70's. I don't do it in one of my kamados. I'll use either my Weber Kettle or WSM - this is when the metal shell of those is an advantage as they shed heat more readily. Using my Amazen tray will raise the temp inside one of those but it usually will stay no more than 90° or so inside the WSM.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • HeavyG
    HeavyG Posts: 10,380

    feef706 said:
    SmokingPiney said:

    I keep them in the fridge. They will be consumed long before there might be any issues of them going bad. 
    What do you consider the shelf life to be, I'm not certain we will able to eat all of ours anytime soon, I hope freezing doesn't have any adverse effects on the cheese.
    Frozen cheese will still be edible but the texture changes. It will be great for cooking but most cheeses will tend to be crumbly so it may be difficult to get a nice slice and the "mouthfeel" will be different.

    I'll smoke and vac seal cheese and keep in the fridge for months sans problems. I usually don't even open a pack until it has mellowed for at least a month or so. I usually smoke mine for about 4 hours so I think it really needs more than just a week or two to settle down.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • SmokingPiney
    SmokingPiney Posts: 2,319
    I give the cheese at least 3 weeks to mellow before we eat it. 
    Living the good life smoking and joking
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  • feef706
    feef706 Posts: 853
    edited April 2016
    Thanks for the advice, I will just give it away rather than resort to freezing, don't think I'll have a hard time finding takers.

    I gave mine a month, it smells over smoked but everyone loves the taste, next time I won't use hickory, which is what the kamado recipe book I used recommended, I think I'll try pecan
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