Tis the season, for cold smoking

[Troy Lew]

On the WSM, some pepper jack, sharp cheddar, Monterey Jack, mozzarella strings and Farmer Johns that needed some help.

Sealed up for two long weeks, getting happy

Waiting around for the main course

 

[James Lake]

Looks good Troy, what type of wood did you use and how long did you smoke it?

 

[Chris E]

Same questions. I've been doing lox with the Pro-Q cold smoker but want to try some cheese. I'm guessing too much smoke would be bad.

I'll go to the store to get the olives and the Scotch while I wait for your reply!

 

[Tony R]

Nice job Troy!

 

[Ryan P.K.]

Looks awesome!!

 

[James Lake]

I'll go to the store to get the olives and the Scotch while I wait for your reply!

LOL...I like a man with a sense of humor.

 

[Mike Isaacson]

Troy... I love me some smoked cheddar... don't hold out, how'ed you do it?

 

[Mike Coffman]

Cheese looks like it's going to be great!

 

[John Solak]

Nice looking smoked cheese but now comes the hard part, the waiting!!!

 

[Troy Lew]

As Mom use to say to me, "Troy where are your manner", sorry you had to ask
I used oak pellets in the a-maze-n smoker tube. Smoked 2.5-3 hrs. @ 65* a little warmer then I would have liked so I kept a close eye to make sure the cheese didn't sweat, that's not good. Turned out great, moist and creamy. It wasn't over smoked for my taste but I tend to like more smoke, Wendy doesn't and will express her opinion she thought the cheese was really good. Give it a try, love to see your pics.

 

[Bob Mann]

Very nice Troy!

 

[James Lake]

Troy...Troy...over here! After you vacuumed packed the cheese, did it go in the fridge or freezer and for how long did they stay cold. I need to come and visit your town Troy, I'm becoming a huge fan of the Lagunitas Brewery.

 

[Troy Lew]

2 weeks in the fridge, then we opened a cheddar and a jalapeño and put the rest in the freezer. Yeah Llagunitas brews some fine ale, have you been to the brewery? It's a fun spot and can accommodate large groups.