• Just put 2 kgs of cheese on just now photos to come

    Okay smoking cheese in summer is a little hotter temp than I like, and it tends to release some of the oils form the cheese. When this happens I have found the end result is a dryer or has mature type of texture to the cheese. Smoking time is 1 hour and then I normally put some steak on for a meal later.

    After smoking I wrap some of the cheese in glad wrap Ior baking paper, this cheese I want to use in 2 weeks and vacuumed seal the rest. The smokey smell in the back fridge lasts for ages btw.
    I have found that letting the cheese rest mellows the smoke flavour and it is not a harsh flavour when tasting/eating straight away.

    Normally I add some flavour in with the blocks like black pepper or soy mainly wanting to keep a savoury flavour or profile.

    This thyme (excuse the pun) I will try some thyme and some thing a bit wild maple syrup.
    I have had some cheese in a vacume pack for 6 months before opening without problems. The biggest problem or risk to the cheese is mice the 2 legged family member variety.

    I use a 1kg block cut into 6 or seven pieces and don't use flavoured cheese before the smoking process.

    Hope this enspires oh yeah 4 litres of water for ice making was done at the same time.

    Gasser Webber Q, Kamado Joe clasic, Dragon & Acorn, Webber Kettle, Fire Pit, Beer Keg smoker/cooker.

    Edited 4 times, last by BBQ Smoke (December 11, 2016 at 7:12 AM).

  • It wasn't too warm here in Melbourne yesterday so it was a good chance to top up the supply of smoked cheese. This is cheddar smoked with Hickory chips.

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