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Smoked cheese not too good

AZRPAZRP Posts: 10,116
edited 10:57PM in EggHead Forum
I smoked some cheddar, swiss, and pepper jack today for one hour using a chunk of apple wood over 3 briquets. The temp never got over 84, but I'm guessing the choice of wood was wrong for cheese. It had a bitter taste and smell. The coals were burned to white ash before putting them in the cooker. Would removing 1/16" from the sides improve them, I'll have to experiment. -RP


  • AZRP, I had the same experience. Next time, I'll use chips instead of chunks and cherry instead of apple. This was the first time I have ever over-smoked anything with apple. I had a heavy smoke going for more than an hour. Get back on the horse, Scott

  • AZRPAZRP Posts: 10,116
    Scotty's Inferno,
    Wish I hadn't tried it with $40 worth of cheese for the first try. -RP

  • AZRP, Ok, I feel better now. I bought Cracker Barrell on sale, 2 for 1. Also, I assume you can cut the outside off and enjoy the rest.

  • BordelloBordello Posts: 5,926
    Could you maybe grate the cheese and freeze it in zip lock freezer bags and use it lightly in or on eggs, enchilada's, etc???? Just a thought.[p][p]Cheers,[p]Bordello

  • AZRP, I am no expert but you might try a 2"x2"x? block of sharp cheddar with oak or pecan. Sample after 45 minutes and every 15 minutes thereafter until to your satisfaction. [p]Chubby and I smoked some mild cheddar for a good 2 hours. We made a store run in the middle of the smokin'. It is strong but nothing a little trimming can't fix...T

  • Scotty's Inferno,
    smoked cheese is awesome!

  • AZRP,
    Bitter isn't smoke flavor.

  • Clay QClay Q Posts: 4,435
    Foodsaver or ziplock the cheese for a couple of days and then taste check again. I think you will find the smoke flavor has mellowed.

  • UGAVETUGAVET Posts: 577
    i had a similar experience but i think my problem was that i got brickets that were match lite type charcoal that lit very easily. i let them burn till i just had ash all the way around the coals but there is a very strong flavor of whatever excellorant they use to make the charcoal lite so quickly. also today the egg has a very strong odor of the same stuff. gotta get a good hot burn going tommorow and get rid of that crap.

  • AZRP,[p]Maybe try hickory next time. I smoked some for T-Day, and my family loved it. Normally they buy smoked cheddar and smoked swiss from an amish cheese maker, and they said mine was better than what they normally get. I used 5 small kingsford briquets and hickory chips. I only smoked it for 45 minutes and it still had a fairly strong, but not overpowering smoke flavor.[p]--smokeydrew

  • AZRP,[p]Not sure that apple wood was the problem. I made my first smoked cheese yesterday using apple chunks that I chopped into thin slices. Used the coffee can trick and four pieces of lump that I got pretty hot. Put the wood on and really let the smoke settle down along with the temperature. By the time I put the cheese (cheddar and gouda) on the temp had gotten down to about 100 and the smoke had gone from a thick white to a very tame light grey. Left the cheese on for about an hour and in my opinion and the family it turned out really well. Not a big smoked cheese fan myself but I would do this again.
  • djm5x9djm5x9 Posts: 1,342
    <p />AZRP:[p]You just smoked the cheese longer than your taste buds care for.[p]As previously suggested, have a test chunk for sampling to determine just how long to smoke your product. Also, I too have noticed a change in flavor of smoked cheese that has been FoodSaved and refrigerated for a period of time.
  • AZRPAZRP Posts: 10,116
    I tried taking a thin slice off each side, and it just tasteded like cheese, no smoke. My daughter loves the cheese, I hate it. Wow, just like everything else in our lives. -RP

  • smokeydrew,[p]NOT HICKORY way too strong. Try a lighter wood. I did hickory last week and less than an hour ruined a few lbs of cheese with acrid flavors.
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