smoker pete
New member
Spoke with MAK DADDY and got the scoop on the temps in the Warmer/Smoking box and decided to smoke some cheese before the ambient temperature started getting too hot here in Central California. Picked up some Cheddar and Gouda at Costco.
Cut the cheese down to size and loaded the Smoker box.
Setpoint to SMOKE using American Broadleaf Pure 100 Hickory.
Chose to smoke for 2 hours but an hour and 45 minutes into the smoke I decided to pull the cheese since a few chunks closest to the chamber were showing signs of melting a little.
In this closeup you can see a nice coloring of the cheese from the smoke and signs of a little bit of melting. I have used Apple when smoking cheese in the past but wanted to see the results of a bit of Hickory smoke. Let the cheese cool for about an hour or so before vacuum sealing.
Tasted a little of the Gouda before vacuum sealing and slapping the cheese into the back of the fridge for 2 weeks. The flavor of the Gouda was pleasant enough but I want to allow the smoke to penetrate deeper into the cheese. Have found that allowing the cheese to rest for at least 2 weeks makes a big difference.
Who cut the Cheese? Not me I will cut no cheese before it's time ...
Cut the cheese down to size and loaded the Smoker box.
Setpoint to SMOKE using American Broadleaf Pure 100 Hickory.
Chose to smoke for 2 hours but an hour and 45 minutes into the smoke I decided to pull the cheese since a few chunks closest to the chamber were showing signs of melting a little.
In this closeup you can see a nice coloring of the cheese from the smoke and signs of a little bit of melting. I have used Apple when smoking cheese in the past but wanted to see the results of a bit of Hickory smoke. Let the cheese cool for about an hour or so before vacuum sealing.
Tasted a little of the Gouda before vacuum sealing and slapping the cheese into the back of the fridge for 2 weeks. The flavor of the Gouda was pleasant enough but I want to allow the smoke to penetrate deeper into the cheese. Have found that allowing the cheese to rest for at least 2 weeks makes a big difference.
Who cut the Cheese? Not me I will cut no cheese before it's time ...