Cold Smoked Cheese

[BFletcher]

Thanks, @Brenda T

 

[Brenda T]

I don’t recall anyone smoking cream cheese all those years ago when I wrote that article. Occasionally there are new ideas!

I did! When I first learned about cold smoking, I smoked everything that didn't move - coffee, chili powder, cinnamon, Sugar, garlic - you name it. Including cream cheese. But I treated it like the other cheeses, sealing and resting for 4 weeks. Was not impressed and didn't repeat.
I only tried it again during the last year or so when i learned it had become so popular.
Like Dan said, hot smoking for immediate consumption is the key for cream cheese.

 

[Tim Campbell]

Thanks for your replies, Brenda!

 

[Tony Coloma]

Is it better to not seal until a certain time, or seal after a day and wait two weeks or so?
Seems like the vacuum sealer would keep too much in. Or is it a matter of distribution.

 

[AndyK]

That looks awesome Mark.
I have to do another batch of that.

I just spent a day cold smoking and another day warm smoking some pork belly.
It never occurred to me that cheese would be a perfect addition to the grate.

 

[DanHoo]

Is it better to not seal until a certain time, or seal after a day and wait two weeks or so?
Seems like the vacuum sealer would keep too much in. Or is it a matter of distribution.

did you see Brenda's reply a few posts back ?

B

Post in thread 'Cold Smoked Cheese'

Dec 26, 2024

Merry Christmas, Brenda!! What was the verdict on that cheese?

Merry Christmas Tim!
We opened some medium Cheddar and some Mozzarella. I didn't notice a difference in either of them,
They seemed the same as always. And my guests agreed.

My takeaway is that the longer time before sealing is not necessary for the cheeses I smoke. (I primarily smoke Cheddars and Pepper Jack, with the occasional Mozz, gouda, etc.) So I will not be changing my procedure.

Conversely, there were clearly no adverse effects, so if I am short on time I know I can safely postpone the sealing. I am happy to...

• Brenda T

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