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Cold smoking Cheese


Rak73
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Trying my hand at cold smoking some cheese, which btw gave me a reason to pull the cover off my old gasser for the first time in ages!!  

 

Because this is the first time I am cold smoking, I am turning this into an experiment of sorts.

 

I am using the 12" A-maze-n tube for the first time, filled with apple pellets.

 

post-6823-0-43047500-1422123598_thumb.jp

 

 

I am using 4 small blocks of medium cheddar cheese:

 

post-6823-0-04502400-1422123645_thumb.jp

 

  • 1 will be pulled after 2 hours of smoking
  • 1 will be pulled after 3 hours of smoking
  • 2 will be pulled after 4 hours of smoking

*This will tell me which one I prefer.

 

post-6823-0-48449600-1422123852_thumb.jp  post-6823-0-82341600-1422123886_thumb.jp

 

 

With one of the blocks that has been smoking for 4 hours, I plan to get a better understanding of the mellowing process by sampling the cheese at different intervals.

  • Immediately after coming off the smoker
  • 1 week 
  • 2 weeks
  • 3 weeks
  • 4 weeks 

 

Not sure if anyone would be interested in this, but thought I'd post.

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Interesting Rak. I'll be tracking the progress. I would guess you could cold smoke a slab of Salmon the same way?

Thanks Remoh.  I don't see why not.  I would guess the key is knowing how long to expose the salmon to smoke.

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Great experiment, Rak73. Sign me up too.

I bet you don't have to worry about things getting too hot in Ontario, but I am curious why you didn't cut the blocks of cheese into smaller pieces to expose more surface area to the smoke. 

The pictures might be deceiving.  Each one of these blocks is about 3" by 3" and 1 1/2" thick.  Lots of surface area I would think.

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Ooh, i like this. I've cold smoked before and didn't care for the taste right off the smoker. The smoke was very strong. Anxious to see your thoughts.

Probably like kissing an ash tray!  But I'll do it in the name of science.  I might even trick the kids into trying some just to see their faces :) bahahaha!!

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Thanks everyone.  I'll keep this thread updated.

 

I just removed the 2 hour cheese and vacuum sealed it.  It didnt look or smell like it had taken on much smoke.  I'll find out in a few weeks.

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Ooh, i like this. I've cold smoked before and didn't care for the taste right off the smoker. The smoke was very strong. Anxious to see your thoughts.

Probably like kissing an ash tray! But I'll do it in the name of science. I might even trick the kids into trying some just to see their faces :) bahahaha!!
That's a good daddy!
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I you are trying your cheese after one week,two,weeks,three weeks or four weeks,no need to vac.seal.Just wrap them tight in plastic wrap.Let the cheese sit in the fridge uncovered,for twelve  hrs.This will dry any moisture that might be on the cheese.I found this out from another forum,and it works.

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I you are trying your cheese after one week,two,weeks,three weeks or four weeks,no need to vac.seal.Just wrap them tight in plastic wrap.Let the cheese sit in the fridge uncovered,for twelve  hrs.This will dry any moisture that might be on the cheese.I found this out from another forum,and it works.

Is there a noticeable difference if you don't rest the cheese in the fridge uncovered?

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