Smoked Cheese

Steve-O · Posted: Nov 07 2005 Post subject:

smoked some mild cheddar and pepper jack yesterday. No pics because it didn't come out perfect.....

I put on my new gassmoker "afterburner". teh coolest I could get it was 175. This slowly melted the cheese which slowly oozed between the grates. Luckily I caught it and put some foil under it.

Ended up tasting good, but not looking the part. I'm going to wait till it get's COLD (which is about 3 days out of the year here in Dallas) and try again.
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Alien BBQ · Posted: Nov 08 2005 Post subject:

Steve, Just place a few Briquettes and some kindling hardwood in a tin pan at one end of the grill when it is cold (the metal). It should stay around 75 degrees for a couple of hours. Add a piece or two of wood to the hot coals for smoke when needed.
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Steve-O · Posted: Nov 08 2005 Post subject:

I did save two blocks of cheese and will try your method this weekend.

I received my gassmoker and wanted to see how low the temp could be kept. Found out it was not 100! I'll try the briquettes with the other two blocks of cheese and see what happens.

Really like my remote thermometer. Comes in really handy when you need to keep a close eye on things.
_________________
"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

RandyRooster · Posted: Nov 12 2005 Post subject:

Here is my cheese project today.
6-8oz
2-pound and a half blocks
the little lady wanted to try string cheese. I am going to experiment with the 8oz blocks, I am going to make them into cheese logs rolled in minced almonds. If anyone has any ideas on recipes let me know. I am only going to one to see how it turns out and if it works I will do it with the others for Thanksgiving.

Click for larger view.
http://www.boandmelly.com/images/bos/bbq/smoked-cheese/smoke-n-cheese-large.JPG

RandyRooster · Posted: Nov 13 2005 Post subject:

Here is the finished product, have not had a chance to taste it. I made two of them, one has a half shot of Whiskey “George Dickel” mixed in. Had to let them set for 24hrs, so I will be trying them tonight.

roxy · Posted: Nov 13 2005 Post subject:

Given the size of almonds slices, that cheese ball is huge!!!

Last week I was at a birthday party for a cousin and there was a cheese ball that had garlic and herbs rather than the usual sweet flavour and it was damn good.
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Jeff T · Posted: Nov 13 2005 Post subject:

RandyRooster...........
Thanks for the local on smoke wood. Havent called them yet but i will this spring. Right now if the yard barn would catch on fire it would burn for weeks. Wink

Always looking for another wood supplier, thanks.

BarbeCrue · BBQ Fan Joined: 08 Jan 2006 Posts: 286

This is a great thread!!! I am SO gonna try this out!! Looks like I have a project for tomorrow!

RandyRooster · Posted: Jan 08 2006 Post subject:

Half the people liked the Whiskey Cheese Ball and half like it better without whiskey.

They was both good.

Sorry it has been a LONG time since my last post. I have been supper busy and started a new job.

Steve-O · Posted: Jan 09 2006 Post subject:

Smoke three chickens, two briskets, and one pork butt and we'll forgive you! Very Happy

Welcome back!
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

wittdog · Posted: May 02 2006 Post subject:

Alien BBQ · Posted: Sep 28 2006 Post subject:

With the holidays near, thought I would reply so I wouln't have to repost.
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JimH · Posted: Sep 28 2006 Post subject:

Hoosier Que · Newbie Joined: 28 Jul 2009 Posts: 82 Location: NW Indiana

WIth great anticipation I clicked on the links of RandyRooster's smoked cheese post, hoping to see some pics of smokin' cheese.

The pics were smokin' alright... I think something must have happened to the link unless the idea that I'm too dense to get is these are supposed to be smoking hot cheesecake photos???

It was kinda hard to explain I was looking a a BBQ website about cheese when my wife walked in and saw those pics!

I don't know who Bo and Melly are, but they're cookin' in a whole different way.
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BobM · Joined: 21 Jul 2010 Posts: 14 Location: Rochester, NY

Hi All, This is my FIRST POST. A little background may be in order. I acquired a Bradley Digital 6 tray for my equipment. I LOVE IT! It is truly "set it, forget it". But for smoking cheese I have found that you need to "have your hand on the throttle"
I have done 3 yr old sharp cheddar. That was an experience. I smoked for 1 hr. Apple and hickory. I thought I ruined it. But 6 weeks after smoking with it vacuum sealed it turned out FABULOUS.
I have a local cheese maker named Kutter's here in western NY. They make a horseradish cheddar. Now I have hit paydirt with this stuff. 20 minutes of apple followed by a complete smoke depletion in the box. Next 20 minutes of hickory with the same cool down. The internal temp of the box never gets above 100 degrees just running the smoke generator. After 2 weeks of "mellowing" it is MONEY! The contrast of the taste of horseradish and smoke is a delight to the palate. I have also done gouda. That was quite good as well.
I found that as described by other posters that the harder cheeses like aged cheddar don't take smoke as easily as the softer cheeses do.
My next foray is some sharp swiss. After reading the postings regarding pecan and cherry I'm going to order some bisquettes of that variety. This is a GREAT forum. I look forward to perusing the vast amount of knowledge/experience in here. SMOKE ON! Very Happy

NorwegianWood · Newbie Joined: 24 Feb 2011 Posts: 53 Location: Norway

I really don't get this. Tried to smoke a Taleggio and a soft chevre. 30 minutes - 90 degrees F - applewood. After 5 days resting in the fridge - they still both taste like an ashtray...