Cheese on the Smoker

[Smoking Piney]

I finally had time and weather coincide to cold smoke some cheese. Just a small batch today, but I plan to do more over the holidays for my family, friends, and coworkers. I'm planning on about 2.5 hours in the smoke and then off to the vac seal and 3 week rest in the fridge.

The Savory Herb pellets smell great. :-D

 

[cowgirl]

Looks great, John! Interesting pellets... I've not seen them before. They sound tasty!

 

[Smoking Piney]

Jeanie,

You can just taste the herbs on milder cheeses, but they get lost on any kind of robust or sharp cheese.

 

[Smoking Piney]

Two and a half hours on the smoke (love this AMNPS!).

Rested, vac sealed, and getting happy for about 3 weeks in the fridge. This should hold my wife and I for a bit. :-D

 

[Big George's BBQ]

Looks and sounds Great

 

[mowin]

Nice job. Little to cold here to smoke cheese. Past few nights have been near 0*f. Hoping my fall stash lasts until spring.

 

[Smoking Piney]

Nice job. Little to cold here to smoke cheese. Past few nights have been near 0*f. Hoping my fall stash lasts until spring.

Thanks! Yeah, O degrees equals bricks. :-D

I hear you on the stash. I'm down to my last 2 blocks from last fall. Time to re-arm. :-D

It almost got too warm here today. The past week has been really cold, but it got up to 50 here today. The Assassin's insulation is very efficient, and I was watching the temp climb up to almost 70 before I pulled the cheese. Thankfully, the cheese didn't sweat.

I like to keep the chamber around 50 when I smoke.

 

[Clay-b-que]

Thanks for the reminder! Going to do some next week. These look great!!!

 

[Smokeymagoo]

Cheese is one of the things I have yet to smoke. I might get some and try it out during the Christmas break. Looks great

 

[Smoking Piney]

Try it, Smokey!

It's as easy as it gets with the Amaze-N smoker.

http://www.amazenproducts.com/