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Old 05-10-2010, 06:22 PM   #1
Brew-Happy
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Ok, I am resisting a serious urge to pick this hobby up as well. I tend to collect hobbies.

I am really fond of smoked cheeses (cheddar, provologne, etc). Has anyone tried to traditionally smoke a cheese or add smoke flavoring to the curds/milk?

must resist temptation...


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Old 05-11-2010, 07:53 PM   #2
marzsit
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i've smoked blocks of commercial cheese in an electric little chief smoker, works very well.



 
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Old 05-13-2010, 01:28 AM   #3
RIBeer
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Marzsit - can you provide instructions on how to do that?

 
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Old 05-13-2010, 04:26 AM   #4
marzsit
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http://www.smokehouseproducts.com/re...fm?recipeID=14

the same instructions for cheese are in the booklet that comes with the smoker.

 
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Old 05-13-2010, 01:23 PM   #5
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Thanks marzsit!
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Old 06-04-2010, 10:14 PM   #6
shanecb
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I have to chime in.. one of the BEST cheeses to smoke in my opinion is called cooper sharp. I haven't seen it everywhere, so I don't know how easy it would be to get, but it is a fantastic cheese when smoked (it's good not smoked also).
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Old 06-23-2010, 10:26 AM   #7
mendozer
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I love smoking cheese. I used to work at a creamery and I took home some of the signature aged cheddar and smoked it with both hickory and apple wood. awesome. I used both a cardboard box and a smoker, however keeping the temp down on the smoker was harder.

I just used 3-4 briquettes of charcoal and threw little chips every once in a while. my next project would be a two box layout. Once box for the briquettes (on the ground since I do it in the patio). A dryer hose would go from one hole to the next box carrying the smoke. That would be faced with a container of ice water (or straight ice) to chill the smoke and the air in that box before hitting the cheese. As long as the smoke is below 90 F I think it's good. Otherwise butterfat starts to melt. It's not that big of a deal if its at 100 or so, it just looks weird.

Or if you have a really tall box where the smoke would cool enough by the time it reaches the cheese, that would work too.

*side note* i've wondered about using my dehydrator. The coils on the bottom may not be hot enough to burn the chips though

 
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Old 11-21-2010, 07:11 AM   #8
bmckee56
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I have heard of people using tin cans, soaked chips and a soldering iron inside of a box. The soldering iron heats the chips in the tin can sufficiently to create smoke and keeps the heat down in the box. I have never tried it, but will do so some day soon with my Gouda after it has aged properly.

Salute!
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Old 08-20-2011, 09:45 PM   #9
boo boo
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I'm only starting to get into tasting different cheeses other than regular chedder etc. I had some smoked Gouda today. Resisting the urge to eat it all.... must savour every creamy nibble.
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Old 08-21-2011, 01:25 PM   #10
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Quote:
Originally Posted by boo boo View Post
I'm only starting to get into tasting different cheeses other than regular chedder etc. I had some smoked Gouda today. Resisting the urge to eat it all.... must savour every creamy nibble.
look for a cheese called Butterkase (German) it's delicious regular, but awesome in the smoked version.


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