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by **Vindii** » Mon Nov 21, 2011 2:08 am

Cold smoked some cheese today. Did some Dubliner, White Cheddar, Provolone, Parmesan, Colby-Jack, and Pepper Jack. Gave them 3.5 hours with the
CSG using apple dust.

CSG lit and ready

Cold smoking

by **grisell** » Mon Nov 21, 2011 5:51 am

Were they good?

by **Vindii** » Mon Nov 21, 2011 8:28 pm

grisell wrote:Were they good?

Didn't sample yet. I like to let them sit for a week or two. They smelled pretty smokey though.

by **Salmo** » Tue Nov 22, 2011 10:01 am

I see you use a Pro Q smoker.
I have one I use for Trout & Bacon,a niffty little devise.
Will have to try some cheese next time I fire it up.

by **lbacon** » Tue Dec 20, 2011 12:34 am

I could really eat any type of cheese so I hope this cheese would not be an exception. Your setup looks really nice, though I prefer the apple dust with my grilled corn giving it that extra hint of taste.

I have some hard cheese paces here and will surely want them getting to this taste as well. I hope you would not mind if I replicate this.

by **wheels** » Tue Dec 20, 2011 4:25 pm

I've done some cheddar, brie and Camembert for one full smoke. The cheddar's superb, but you'd hardly know that the Camembert had been in the smoker. Odd really as you'd expect it to be the other way around. The Camembert's back in smoking again as I write.

Phil

by **salumi512** » Tue Jan 10, 2012 7:42 am

Once it gets cold enough in Texas, I'll be doing more mozzarella and cheddar. Pecan and alder are particularly good woods.

by **SweetCharly** » Wed Feb 29, 2012 9:47 am

Vindii wrote:
grisell wrote:Were they good?

Didn't sample yet. I like to let them sit for a week or two. They smelled pretty smokey though.

Don't forget to update us sometime. They came out amazing! :shock:

I'm so thankful to have found these boards. In the midst of looking for cooking courses here I've found the perfect place to hone my sausage making skills. So excited to see all the other recipes and methods

by **Vindii** » Thu Mar 01, 2012 1:06 am

They came out good. I didn't care for the provolone and parm but the rest where great. I think 2 hour is better with the csg.

Dubliner, cheddar, and colbey-jack are awesome smoked. My 4 year old calls it stinky cheese.

by **wheels** » Thu Mar 01, 2012 2:38 am

It's amazing how the CSG must perform differently in different situations. If I only smoked for 2 hours you wouldn't know that I'd done it!

Phil

by **smellysell** » Sun Mar 04, 2012 6:03 pm

Gouda is a great cheese to smoke too.

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