Cold Smoked Cheese

[Mark Silver]

This is my first attempt at cold smoking cheese (for neighborhood holiday gifts along with some moonshine and smoked almonds). Two days ago, I put the cheese (4 blocks of pepper jack, 2 blocks of medium cheddar and 2 blocks of Monterey jack) in the pellet smoker using only a smoke tube to smoke the cheese for about 2 hours. After the 2 hour smoke, I wrapped each one individually in parchment paper and refrigerated for 2 days. After those 2 days (which is today), I vacuumed packed each block for a 2 week rest in the fridge. It smells very smoky but it’s supposed to mellow out during the 2 week rest in the fridge.

Anyone who has made this before, please let me know if that’s the case and what other cheeses are good for this process. Smoked cream cheese is my next plan for smoking.

 

[timothy]

what other cheeses are good for this process

Provolone, mozzarella.

 

[Brett-EDH]

Fresh Gouda, not aged Gouda.

When I make my lox, the smoke settling takes a few days. Basically the tar from the wood is settling into the cheese and it mellows.

 

[Jonas-Switzerland]

Anyone who has made this before, please let me know if that’s the case

Yep, so far chesse and salmon all mellowed out in the fridge. For the salmon it was more of a smoke aging and development. When its has a bad aftertaste, just rest it some more.

 

[BrianCal]

I smoke a TON of cheeses, I would say the Jacks are ok, but not my favorite smoked cheeses, i think they may be too soft so can get overwhelmed. Cheddars are great smoked, and I would say they can take a lot more smoke, i’ve done as much as eight hours. For others, i HIGHLY recommend fontina, really tastes great smoked. Gryuere too, which surprised me. Gouda is good too, of course, but you can also get smoked gouda at Stop & Shop

 

[DanHoo]

for cream cheese I hot smoke it at 225 or so and serve it as a warm appetizer.

 

[JKalchik]

for cream cheese I hot smoke it at 225 or so and serve it as a warm appetizer.

Good stuff...... put a little hot pepper jelly or jam on that.

 

[DanHoo]

Good stuff...... put a little hot pepper jelly or jam on that.

Cream cheese is a blank canvas for lots of good stuff. Rubs, pepper jelly, port wine, grilled onions.

 

[Chris Allingham]

Smoked Cheese - The Virtual Weber Bullet

It's easy to make smoked cheese using on the Weber Smokey Mountain Cooker. But go easy on the smoke, this cheese is stronger than commercial smoked cheese.

www.virtualweberbullet.com

 

[ChuckO]

Yep, so far chesse and salmon all mellowed out in the fridge. For the salmon it was more of a smoke aging and development. When its has a bad aftertaste, just rest it some more.

Mellowing is key with cold smoking

 

[Brenda T]

Cream cheese is a blank canvas for lots of good stuff. Rubs, pepper jelly, port wine, grilled onions.

...Cinnamon sugar, graham crackers or vanilla wafers.

 

[Brenda T]

I've been cold smoking cheese for about 15 years and always vacuum sealed it shortly after the smoke.
I put "open after xxx (30 days)" stickers on each.
It always turned out great.

But I keep seeing posts about resting in the frig first.
So this year I loosely covered with wax paper and chilled overnight before sealing. I look forward to seeing if there is a noticeable difference.
We will find out on Christmas.