View Full Version : Christmas Cheese Smoke

01-14-2009, 11:57 AM
A little slow posting pics but better late than never.







01-14-2009, 12:10 PM
What are the different kinds there?

Did you have good smoke penetration when you cut the cheese?

Fatback Joe
01-14-2009, 01:24 PM
Did you have good smoke penetration when you cut the cheese?

Yeah, we need details. What kind of wood & cheese, how did it turn out.

Most importantly............who cut the cheese?

01-14-2009, 02:33 PM
:roflmaoha0::roflmaoha0: you guys are nuts

looks good how do you like the true north i seen one at the coop when i was looking at the bradly?? what you use for smoke?

01-14-2009, 11:59 PM
mmmmmmmmmmmmmm smoked cheese.:drooling::drooling:

01-15-2009, 09:23 AM
smoked for 2 hours at 80-90 F wood used was a mix of mostly cherry and a small amount of hickory

01-15-2009, 11:29 AM
What kind of cheeses did you use? Looks like maybe cheddar or Colby and some maybe Monterrey Jack?

I love the fruitwoods for cheese.

01-15-2009, 11:31 AM
Medium cheddar and mozza

01-15-2009, 11:35 AM
Have you ever smoked Mozz and then packed it in herbs and oil?

MMMMMMMMMMMMMMMMgood stuff Maynard!

01-15-2009, 11:38 AM
no going to have to try it great idea

03-13-2009, 12:44 PM
Have you ever smoked Mozz and then packed it in herbs and oil?

MMMMMMMMMMMMMMMMgood stuff Maynard!

I'm intrigued... What herbs and oil did you pack it with. I might like to try this very soon.

Also, I've noticed mention of letting it sit for a while after it's been vac'd. Is it better the longer you store it? Can you freeze it and still have the smoke flavor increase?

Sorry for all the questions, but like I said, I'm intrigued....

03-13-2009, 06:01 PM
Can you keep the temp that low on a regular smoker or do you need an electric? I have been buying smoked mozz from the store for a lasagna I make. I should do it myself. :msn-wink:

03-13-2009, 08:38 PM
It's easier to keep the temps down w/o the electric.

The electrics only come on when the temp is below 150-175.

The best idea is to first, do it when it's cold out, then use a very small heat source that is hot enough to produce smoke. If you search "cheese" you will find a lot of threads on the subject.

03-17-2009, 09:22 PM
:blushing: still some unanswered ??? :msn-wink:

03-17-2009, 09:36 PM
Oh, the herbs and oil?

Use whatever herbs you like. Fresh is always best IMHO. If you vaccusuck it you will need to stop the suction before the oil gets to the top. You can also just pack it in a ziplock.

Once again, I am talking about FRESH , high moisture Mozz as opposed to pizza cheese. The little balls of mozz do well too.

It will not freeze well, but will keep nearly forever in the fridge.

There you go Jake, is that everything?

03-20-2009, 02:13 PM
i think so, i gotta go back and re read it all, i got a new phone that i can get the q on it so it should help me stay up to date, i just gotta figure it out :blushing:
that should help me stay in the loop, looking to catch uo on sunday if i can switch my days off :thumbs up:

11-26-2009, 12:40 PM