Hickory smoked some sharp Cheddar and Monterey Jack for about 4 hours last weekend. Sealed it up in baggies and will let it sit for about 3 months+ in the fridge before using.
Gives a nice result. Great in all kinds of dishes or by itself. :pepper:
Printable View
Hickory smoked some sharp Cheddar and Monterey Jack for about 4 hours last weekend. Sealed it up in baggies and will let it sit for about 3 months+ in the fridge before using.
Gives a nice result. Great in all kinds of dishes or by itself. :pepper:
Wow! That sounds awesome :clapping:. We haven't tried smoking cheese yet.
What kind of rolling papers do you use to smoke cheese?!?
[QUOTE=consitter;392730]What kind of rolling papers do you use to smoke cheese?!?[/QUOTE]
Good one Scott! Got me laughing on that!
[COLOR=silver][SIZE=1]- - - Updated - - -[/SIZE][/COLOR]
[QUOTE=TGCarol;392699]Wow! That sounds awesome :clapping:. We haven't tried smoking cheese yet.[/QUOTE]
The Mont. Jack almost tastes like smoked Gouda, very nice!
how do you get enough smoke but keep the temp low enough to not melt the cheese?
Smoke is generated in an external box that directs the smoke into the smoker box.
I have a Masterbuilt electric smoker that has a side chip loader opening. Chips are put into a mailbox, ductwork that runs the smoke into the side opening. The Masterbuilt isn't turned on, just holds the cheese.
[ATTACH=CONFIG]40061[/ATTACH]
Best result is when the ambient air temp is about 80*. Works great. :)