Cold Smoked Cheese


 
Chris Allingham said:
I don’t recall anyone smoking cream cheese all those years ago when I wrote that article. Occasionally there are new ideas!
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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. 😊
 
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.
 
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.
 
Tony Coloma said:
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.
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did you see Brenda's reply a few posts back ?


B

Post in thread 'Cold Smoked Cheese'

Tim Campbell said:
Merry Christmas, Brenda!! What was the verdict on that cheese?
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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...
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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.
 

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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?

www.seriouseats.com

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 www.seriouseats.com
 
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.

20250310_135245_r.jpg20250310_135308_r.jpg

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.

20250310_161409_r.jpg

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

20250310_214047_r.jpg20250310_214040_r.jpg20250310_214051_r.jpg20250310_21404_r.jpg

I guess I'll find out in four weeks how these cheeses taste.
 
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Keith Jenkins said:
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.

View attachment 108710View attachment 108711

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.

View attachment 108712

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

View attachment 108714View attachment 108713View attachment 108715View attachment 108719

I guess I'll find out in four weeks how these cheeses taste.
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After four weeks in the refrigerator, I brought these cheeses out this evening and sampled them. I definitely like the White Cheddar and the Pepper Jack. The jury is still out on the Colby Jack and the Mozzarella, as those just don't seem as flavorful. I'll be serving a sampling of these cheeses at a family gathering in a few weeks, and will see what others think.
 
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