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First time cheese

 
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TheShrimpPimp
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Joined: 16 Oct 2008
Posts: 50
Location: Treasure Coast, FL

PostPosted: Thu Jan 23 14 6:56 am    Post subject: First time cheese Reply with quote

I have been reading on here and elsewhere about smoking cheese. I have been intrigued by it... So, "I gave it a go" today.

It was surprisingly easy (I think?). I'll try it in a few days.

I tried some Sharp Cheddar (orange) and Extra Sharp Cheddar (white).

Smoke time was right around 2.5 hours with some Apple Wood. 55 degrees outside and 58 degrees inside the smoker.

Many thanks to the "pros" on here that are willing to share their (your) advice and tips on doing things like this!

Going in


Lining up


Smoke started


Generator open


Generator shut


Finished


Coming in
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Thu Jan 23 14 7:01 am    Post subject: Reply with quote

Cheese is fairly easy....looks like you had no trouble at all.....
wrap it up tightly or vac seal it to let the cheese absorb the smoke...
and in a week or so try it....it gives a little time for it to mellow.
I find smoked cheese with a blob of pepper jelly is almost heaven. Laughing Laughing

p.s. ....i like your little smoke generator....nice little added mod. Very Happy
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TheShrimpPimp
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Location: Treasure Coast, FL

PostPosted: Thu Jan 23 14 7:10 am    Post subject: Reply with quote

Yea.... Your post with the cigar and rum is what inspired me! Great write up by the way!

Yes, it was surprisingly easy!

How long do you think I should wait to try one of them? A couple days or a week?
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Canadian Bacon
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PostPosted: Thu Jan 23 14 7:15 am    Post subject: Reply with quote

TheShrimpPimp wrote:
Yea.... Your post with the cigar and rum is what inspired me! Great write up by the way!

Yes, it was surprisingly easy!

How long do you think I should wait to try one of them? A couple days or a week?


Try some in a couple days and try some in a week or so .....
to see if you notice any kind of difference in the smoke penetration.....
only your taste buds will tell you what you like....I waited a week after vac sealing it....
and now after two weeks I like it even more.....nice and mellow but you know the smoke is there.
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TheShrimpPimp
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Joined: 16 Oct 2008
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Location: Treasure Coast, FL

PostPosted: Thu Jan 23 14 7:47 am    Post subject: Reply with quote

Thank you for elaborating on that.... I saw that some people say a month, some 2 weeks and others say a week is fine.

I'll use one piece as a sampling guinea pig and try it in a couple days.

The waiting... Shocked sigh... LOL!
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SVonhof
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Joined: 03 Sep 2010
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Location: Central Valley, Ca

PostPosted: Fri Jan 24 14 4:10 am    Post subject: Reply with quote

I always wait at least a week and most of the time, more. I have only had a small amount of the stuff I smoked over a month ago, we have LOTS in the fridge still! Good thing is, when vacuum sealed and stuck into the fridge, you can let it sit for 6 months with no issues. The smoke gets milder the longer you wait, but it's still there.
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MGeslock
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Joined: 10 Aug 2007
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Location: Fredericksburg, VA

PostPosted: Sat Jan 25 14 10:51 pm    Post subject: Reply with quote

Tell more about the smoke generator. Is that home made or came with the smoker?
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SVonhof
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PostPosted: Sun Jan 26 14 12:42 am    Post subject: Reply with quote

MGeslock wrote:
Tell more about the smoke generator. Is that home made or came with the smoker?


I can tell it's home-made as the "can" that it was made from has the ridges on it like any of the cans in my pantry do. It's a cool little addition though! I am going to forward to a buddy who bought a smoker almost exactly like it as he LOVES smoked cheese and so far has only done it hot smoked.
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TheShrimpPimp
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Location: Treasure Coast, FL

PostPosted: Mon Jan 27 14 12:28 am    Post subject: Reply with quote

MGeslock wrote:
Tell more about the smoke generator. Is that home made or came with the smoker?


Yea... I made it. I painted it, so it would look factory to the unit. At least that was the goal.

It is a large green bean can. Same as a large Dole pineapple juice can. I used a "seam cutting" can opener, so I could re-use the lid.

The rest of the stuff cost around $14 from Home Depot. I used 3/4 inch pipe and conduit nuts to secure the pipe to the can and smoker. Then I made a small "stand off" out of a long 5/16 inch bolt to add strength when the can is full of chunks of wood. There is 3 5/16 inch holes in the outside, front and rear of the can towards the bottom. Then there is a piece of hardware cloth inside that keeps the wood above those holes for good airflow on the inside.

The size of the can and the larger pipe makes for plenty of smoke and it is surprisingly easy to control. I made a little 3 inch extension of pipe for inside the smoker. This allows the smoke to "roll out" right into the middle of the smoker instead of up the wall. There is also a cap, so I can stop the smoke completely if needed. I drilled the hole for the pipe so I can still utilize both the water pan and original wood chip tray all at once.

I also "nuked" all of the material in a pine cone bomb fire in my backyard for several hours before assembly to burn the liner out of the can and clean the zinc off the pipe. That is why all the stuff "looks burnt" in the first picture. You have to actually have to get that pipe up to welding temperatures to be dangerous. So, it is a non-issue. But, I wanted to burn off any oils or slushing compounds too.

I'm working on a better knob solution. That one gets too darn hot!


Parts


Parts Painted


Assembled


Installed on outside


Inside view
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TheShrimpPimp
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Joined: 16 Oct 2008
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Location: Treasure Coast, FL

PostPosted: Fri Feb 07 14 9:58 am    Post subject: Reply with quote

Curious... Where are you guys shopping for cheese in bulk? I mean the big stuff.

And where in the heck are some of these guys finding some of these big wheels of Gouda? I would love to get my hands on some of that stuff.

I finally had some of the cheese that I smoked in this thread today. It turned out awesome! I am amazed!
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SVonhof
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PostPosted: Fri Feb 07 14 10:00 am    Post subject: Reply with quote

I don't do blocks that are all that big as I want the smoke to get into the full pieces of cheese.
I will buy 2 lb blocks of cheese and cut that into quarters or simply buy 8 oz blocks and use those.
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TheShrimpPimp
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Location: Treasure Coast, FL

PostPosted: Fri Feb 07 14 1:11 pm    Post subject: Reply with quote

Well that is essentially what I did above. I got a couple larger blocks and divided them up.

Where can I find small wheels (under 9lbs.) or blocks of cheese. Like Gouda, Limburger, etc.. I'm not even sure where to look?
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SVonhof
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PostPosted: Fri Feb 07 14 9:16 pm    Post subject: Reply with quote

We have a "high-end" supermarket near us with a real cheese monger who travels around the world at least once a year to find new cheese for the market. For us, if we wanted a full wheel, we could go there. They have full wheels of the real Parmesan (huge wheels).

In my case though, 20 minutes from my house is a cheese factory (small place) that makes gouda and I could buy a whole wheel from them.
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Canadian Bacon
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Location: Mississauga ON Canada

PostPosted: Fri Feb 07 14 9:23 pm    Post subject: Reply with quote

We have the cheese boutigue close bye...this place ages tons of there own cheese in climate controlled rooms...the place smells amazing and they sell tons of great stuff....check out the link.

http://www.cheeseboutique.com/
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Tony
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Joined: 06 Feb 2005
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Location: Rehoboth Beach ,Delaware

PostPosted: Fri Feb 07 14 9:29 pm    Post subject: Reply with quote

T.S.P. :

You can try Price Club (Costco) Sam's Club or B.J's Wholesale
Club, if You have them down there.

I buy from Restaurant Depot which is where the restaurants in my area purchase their foods...The place is a Freakin' City!

There are several locations in your area... Google a look-up and give 'em a try. ( You need a membership card but all you need to do is fill out a one page form and you're in. Wink ) Good Luck!

BTW...By what means are you keeping your wood chunks smoking...A few lit Coals?

Best Regards,

Tony Very Happy
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Mr Tony's BBQ
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PostPosted: Fri Feb 07 14 11:04 pm    Post subject: Reply with quote

My wife works at this place right up the road from me Wink
http://www.cedarvalleycheesestore.com/online_cheese_store.html
From what I understand, their shipping is pretty reasonable.
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TheShrimpPimp
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PostPosted: Fri Feb 07 14 11:21 pm    Post subject: Reply with quote

Thanks for the info. and the links! I will look into all of that. I did not even think about Sams, Costco, etc...
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TheShrimpPimp
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PostPosted: Thu Feb 13 14 2:20 am    Post subject: Reply with quote

Thanks again for the info. guys! I went by Sams today and picked up a little. Our winter is going to be over in a week or two. It's supposed to be in the upper 40's tomorrow and maybe Sat. night. So, I will get out and do it then. Probably my last chance this year...

I'll start a different thread when I get done with all of this. The plan is to do 2 different batches with different woods and put it all away for at least 3 months.

Old cell phone is for "scale".

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Mr Tony's BBQ
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PostPosted: Thu Feb 13 14 2:29 am    Post subject: Reply with quote

That much cheese wouldnt last until the weekend in my house Shocked Embarassed Embarassed Shocked Wink
That Jarlsberg would be the first to go..... in my gullet!! I love picking the rhine right to the cheesecloth, then my dog eats the cheesecloth! The cheese itself is pretty good too....LOL
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