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

• 

 

[Jay Jordan]

Gouda, Monterey Jack, Sharp Cheddar, Mild Cheddar, Swiss. Two hours on WSM using smoking tube and Bear Mountain Cherry pellets.
Cloudy, breezy day below 60 in NorthTexas. I didn’t use ice pan below the grate, looks I should have as a couple of the blocks melted slightly around the rack I used.
Wrapped in wax paper and in the fridge for a day before vacuum sealing. This is my second time smoking cheese. All who tried the first batch using apple pellets said it was really good.

 

[Keith Jenkins]

Has anyone cold smoked cheese and then used water displacement (linked article below) instead of a vacuum sealer to seal the cheese in zip lock freezer bags? Would sealing the cheese that way work well?

How to Seal Foods Airtight Without a Vacuum Sealer

Removing air from a sealable bag is simple to do with a vacuum sealer, but what if you don't own one or don't want to use the expensive bags for a relatively simple storage or cooking task? All you need is a zipper-lock bag and a tub or pot of water.

www.seriouseats.com

 

[Keith Jenkins]

Had to try this, so I went to my local store and got some Mozzarella, White Cheddar, Colby Jack, & Pepper Jack cheeses (couldn't find any Gouda), and loaded them up on my WSM.



Temperatures were in the 60's, and I was using a smoker tube with Pecan (similar to Hickory, but a bit milder) chips.

I started with an empty (but foiled) water pan, but the dome temperature started going higher than I wanted, so I added cold water to the pan to help bring the temperatures back down. I think I will plan to use ice in the water pan next time around.



I don't have a vacuum sealer, so I used the water displacement method to seal the cheese blocks in zip lock freezer bags.



I guess I'll find out in four weeks how these cheeses taste.