[ARCHIVED THREAD] - Smoked cheese (Page 2 of 2)
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Looks good! I always cut the cheese  into sticks before smoking it, maybe 1/2 or 3/4" by the depth of the block I started with. It stores better for snacking and the smoke penetrates further. Cheese freezes great too, smoked or not. |
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Quoted: Buy cheese, put in smoker. Fill smoke tube with pellets, light with torch. Come back in a few hours. Quoted: Quoted: Post up details of the process please! Buy cheese, put in smoker. Fill smoke tube with pellets, light with torch. Come back in a few hours. Do it in cool weather if you live in the South, and keep the smoke generator on the other side of the vessel from the cheese. You want smoke but NOT heat. We give out a little box to our neighbors every year with a smoked cheese trio. Around now is when they start asking if I'm doing it again.  |
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Today seems like a great day for cutting the cheese, and then smoking it. Attached File Attached File I threw in a block of cream cheese, just, because. It has some (smoked) paprika, some onion powder, and a touch of garlic salt on it. Attached File If you have a Dough Bench Scraper Chopper thingy they beat the shit out of any knife for slicing blocks of cheese. It went through a two pound block of mild cheddar in about a minute.  I'll let it go until the smoke tube runs out of magic. No heat from the Traeger, it is just a vessel. Should be 3 hours or so. Ambient temp is 63.5. A storm is coming.  I don't recall ever seeing actual, real, rotational / cyclonic, storm behavior in the northern Pacific before, but here it is. Attached File |
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Quoted: Today seems like a great day for cutting the cheese, and then smoking it. https://www.ar15.com/media/mediaFiles/79749/cheese_fingers_jpg-3384660.JPG https://www.ar15.com/media/mediaFiles/79749/cheese_fingers_2_jpg-3384661.JPG I threw in a block of cream cheese, just, because. It has some (smoked) paprika, some onion powder, and a touch of garlic salt on it. https://www.ar15.com/media/mediaFiles/79749/cheese_fingers_3_jpg-3384662.JPG If you have a Dough Bench Scraper Chopper thingy they beat the shit out of any knife for slicing blocks of cheese. It went through a two pound block of mild cheddar in about a minute. https://m.media-amazon.com/images/I/71cNxy8EPvL._AC_SL1200_.jpg I'll let it go until the smoke tube runs out of magic. No heat from the Traeger, it is just a vessel. Should be 3 hours or so. Ambient temp is 63.5. A storm is coming. I don't recall ever seeing actual, real, rotational / cyclonic, storm behavior in the northern Pacific before, but here it is. https://www.ar15.com/media/mediaFiles/79749/weather_png-3384669.JPG I'm a retired residential roofing contractor from Sacramento county, did 30 years there. Watching the weather was job number 1. Most powerful lows will spool up like that. Seen it dozens of times. |
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Quoted: I'm a retired residential roofing contractor from Sacramento county, did 30 years there. Watching the weather was job number 1. Most powerful lows will spool up like that. Seen it dozens of times. Roger. Was this off of the central to upper mid California coast, or generally way further north like I mean to imply? I usually don't care what happens to OR and WA, they are at least as gone as we are, so I guess I did not scroll up previously, or couldn't. Weather radar and smart phones have changed my awareness over the years, as well.  In the south Bay Area, it basically just comes straight in like shown. Yes, some swings of the front are normal, but that looks typhoon-ish.  ETA: I did not mean to sidetrack a great thread about smoking cheese. |
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Grabbed some more cheese from Costco today and threw it on the smoker. Attached File |