Smoked some cheese today!

[ND Mike]

I had the day off and while I was running errands I decided it was the perfect day to smoke some cheese. I have never done it but today just felt right. I didn’t have to worry about the temperature as we didn’t get above 4 degrees today! So it was definitely cold smoke…lol!

On the Weber kettle with a pellet tube.

After a 2 hour smoke.

Wrapped in butcher paper for a 24 hour rest period.

After the rest period I will vacuum pack then the really hard part. Waiting 2 weeks to let it mellow out the smoke before eating!!!

[zbigjeff]

ND Mike You will have to restrain yourself in 2 wks. Glad you had fun with it.

[mrobisr]

You bring a whole new definition to the term “cold smoke”!

[calldoctoday]

ND Mike That is amazing, & the simplicity of it all, perfect. I bet that smoked Gouda & Cheddar is really good!

[twilliams]

ND Mike NICE!!! I wanna try this

[Bob Stehlik]

ND Mike Looks good. Once you see how easy it is to do you’ll be looking forward to doing it every year. I did over 50 lbs already and have about 17 more to go.
What flavor pellets did you use?

[bocephus]

ND Mike Now I am going to have to give it a try, we love smoked gouda.

[craigrice]

I love smoked cheese have not made any for a while now I need to

[ND Mike]

zbigjeff yep for sure! Thanks.

[ND Mike]

mrobisr hahahaha…yeah no kidding.

[ND Mike]

calldoctoday yeah…I can’t wait to try it!

[craigrice]

waiting is the hard part !

[ND Mike]

twilliams it was actually very easy. Don’t know why I waited so long to try it.

[ND Mike]

Bob Stehlik yeah I was amazed at how easy it really is. Just takes a little bit of time. I used cherry. I was out of apple. I did have a blend of cherry, hickory, and maple that I almost used.

[ND Mike]

bocephus smoked gouda is one of my favorites!

[ND Mike]

craigrice go for it. I think I’m going to be making it a couple of times a year now.

[johnsbrewhouse]

ND Mike Great job Mike, nice variety of cheeses too!

[ND Mike]

johnsbrewhouse thanks!!!

[craigrice]

ND Mike I have made it before just not in a while

[wdaly]

ND Mike Nice. Let me know how the butcher paper works. I used parchment paper and that worked alright but think butcher paper would be better. I’m only a week into the “mellowing” period and it seems like a month since I smoked the cheese. Let us know how it turns out after the wait.