Snow You Say? Let's Cold Smoke Cheese

Been wanting to try this. Timing seemed right as this might be the last cold stretch of the season.

Woke up this morning to a covered deck and toys.



Even the Bradford Pear tree was cold. The buds may not make it.



Started with a block of sharp cheddar, pepper jack and a wheel of gouda. Cut them all in half.



In the PBC with the 12 inch A-Maz-N Tube smoker filled half full with CookinPellets Perfect Mix.



Ambient temp was about 35-37. The temp inside the smoker got up to about 79. I really wanted to keep it lower but as long as it stayed below 85ish I let it roll. Was going to put an ice bath in there if it got any warmer.

I killed the time by making a friend to hang out with.



2 hours on the smoke then on the counter for an hour to come to room temp. Then in the fridge for about 4 hours.



Then vac sealed. Into the back of the fridge for the next two weeks. Can't wait to see how it turns out.

HunkyDory said:

Looks great. I love me some smoked cheese. I have never been able to wait two weeks though.

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Yeah I may not make it the whole time either. One of the reasons I cut them in half. I may be breaking into one early.

BruceB said:

Good looking cheese. Could have at least offered your friend a beer.

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I would let him hold one for me to cool it down but he wouldn't get a sip!

Just a quick follow up. 14 days in the fridge and today we broke them open. Everything was great. Good smoke flavor....very mellowed. Turned out we liked the cheddar and the pepperjack the best. Would totally do this again! Next time we will add havarti and some Swiss!