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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Aug 2011
    Sort en Chalosse, France

    Default Smoked Blue cheese

    Smoked Fourme d'Ambert

    As I posted under my paprika thread, since I was going to use the cold smoker, I decided to do some cheese at the same time.
    I have never tried smoking any Blue cheese so I decided to try some “Fourme d'Ambert”.

    Statistics are the same as for the salt and first paprika smoke, that is ;
    Smoked for 1 ˝ hours with Oak & Sweet Acacia
    Minimum temperature : 82°F
    Maximum : 88°F
    Average : 85°F

    I vacuum packed it for the week's wait before tasting.

    Everything installed in the smoker :

    Closeup of the cheese before smoking :

    Closeup of the cheese after smoking and vacuum packed :

    Sept 10 – Tasting : Almost too much smoke, it almost covered the taste of the cheese, cheese seemed saltier than unsmoked ???

    Thanks for looking.
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jul 2013
    Green Bay, WI


    take a wad of that and stuff it into a ball of burger, then smash it into a patty....little smokey sear on the grill....some A1, caramelized onions, good toasted bun........maybe a jalapeno or two......
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  3. #3
    Join Date
    Jun 2009
    Pattison, TX


    Looks good Cal. I've bought smoked Bleu that was great and some that had the opposite problem; undersmoked. Hard to tell from plain ol' bleu. I'm sure you'll nail it next time. Good work!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  4. #4
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    Lookin' good.

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