Smoking Various Cheeses

[shanez]

While picking up a few BBQ necessities just also grabbed some different cheeses to see how smoking might go.

I got a cheap grocery store brand extra sharp orange cheddar, a Tillamook white cheddar, a mild mozzarella, a gouda that had a red wax cap on it, and some Maytag blue:





The smoked orange cheddar is fantastic on burgers. The smoked blue was just insane! I never would've thought it would be so phenomenal but it's definitely on my list to keep making.

 

[warren]

Type of wood used?

 

[shanez]

Type of wood used?

50/50 apple/hickory

 

[RustiePyles CPG]

Does your smoker cold smoke or did you build a cold smoke chamber for your smoker?

 

[sablebrush52]

While picking up a few BBQ necessities just also grabbed some different cheeses to see how smoking might go.

I got a cheap grocery store brand extra sharp orange cheddar, a Tillamook white cheddar, a mild mozzarella, a gouda that had a red wax cap on it, and some Maytag blue:

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The smoked orange cheddar is fantastic on burgers. The smoked blue was just insane! I never would've thought it would be so phenomenal but it's definitely on my list to keep making.

I have to admit, I'm surprised they didn't melt.

 

[shanez]

I have a Masterbuilt brand smoker and I use their cold smoker attachment for cheese (and ham). It was mid 70s here yesterday so I decided to take advantage of that. The soft cheeses come out for lake of a better term "wobbly ". They do for a sort of skin which helps, especially with the mozzarella.

Here's some internet pics of what I have:

 

[The Amish Tyrant]

I've also heard of smoking cream cheese, which can also be seasoned with herbs and spices.

 

[kcghost]

Smoking cheeses is not a talent I possess, but other than the blue cheese they all looked wonderful.

 

[warren]

Hell! You can smoke iced cream if you've a mind to.

 

[The Amish Tyrant]

Hell! You can smoke iced cream if you've a mind to.

Or sprinkle smoked sea salt on the ice cream for a less messy and more functional approach.

If you ever have spare room in the smoker (which I try to avoid), spread salt on a small sheet tray (or sheet of foil) and fill the "spare" room to smoke the salt.

 

[shanez]

Smoking cheeses is not a talent I possess, but other than the blue cheese they all looked wonderful.

Blue is the king of all cheeses!!! All others shall bow down before blue!

 

[mso489]

Yeah, blue cheeses are really good. However they do ghost your smoker. Had to get in that joke.

 

[craig61a]

I’ve done it before, but not lately.

 

[The Amish Tyrant]

I’ve done it before, but not lately.

Ice!?!?

Brilliant!

 

[olkofri]

Reading the title I thought you were putting cheeses in your pipe!

 

[augiebd]

My wife would appreciate if my cheese game became this elevated.

 

[canucklehead]

My wife would appreciate if my cheese game became this elevated.

Yes, I'm sure my wife would be most appreciative if I could do more than cut the cheese.

 

[augiebd]

Yes, I'm sure my wife would be most appreciative if I could do more than cut the cheese.

Unfortunately, in my house the biggest offender seems to be our Great Dane. As he gets older, it is a necessary accompaniment to a nap in front of the TV.

 

[Pipe&Pen]

I've also heard of smoking cream cheese, which can also be seasoned with herbs and spices.

You can and it tastes phenomenal.

 

[mawnansmiff]

Blue is the king of all cheeses!!! All others shall bow down before blue!

It's hard to beat a good quality stilton blue.

Should you ever have a whole wheel of stilton, a good tip is to cut out a large cone shaped wedge from the top. Then pour in some quality port and once it has soaked through replace the cone plug.

After a couple of weeks the port should have worked its way throughout most of the wheel. Looks and tastes delicious!

Regards,

Jay.