Last week, I smoked cheese for the first time ever. I got the cold-smoking accessory for my smoker last year for Christmas, and just never tried it. The smoker you’ve all seen before. The cold-smoking gizmo is the A-Maze-N Pellet Smoker. I love it! I used Hickory pellets for this smoke. As far as the cheese goes, Here’s what I smoked:
1 lb. Sharp Cheddar, aged in the fridge for 7 months
2 lbs. Extra Sharp Cheddar bought this week,
1/2 lb. Colby aged in the fridge for 7 months
1/2 lb. Colby-Jack bought this week
1/2 lb. Sharp Cheddar bought this week
1 lb. Monterey Jack bought a few weeks ago.
I neglected to take pictures of the pellet smoker, and the pellets. The pellet smoker goes inside the unplugged smoker. It generates little to no heat, so it is used for smoking things like cheese, lox, etc.
Here’s the smoker, full of cheese. You can see the pellet smoker near the bottom – the little metal thing that’s full of holes.
It did have one flare-up, and I had placed it too close to the bottom rack of cheese, so two of the sticks of cheese (1/4 lb each) melted down into the pellets, and put out the fire. Here’s the melted cheese:
Mmmmmm. Delicious! Once I cleaned up the pellet smoker and restarted the pellets, everything went well. The cheese smoked for almost 4 hours all together.
Once it was done, it got taken out of the smoker, and sat on the counter for more than an hour. It did produce quite a bit of ‘sweat’ (which was actually oil from the cheese), but the kind people on the smoker forum I belong to assured me that once it sat for a while, it would re-absorb the oil.
I put it in the fridge for 4 days, where it did re-absorb its oil nicely. On the 4th day, I took it all out of the fridge, and vacuum-sealed it all individually.
Now, I have to endure the AGONY of waiting 3 weeks for it to ‘mellow’. *SIGH*
Thank you, Mom, for all your help with my first cheese smoke!
Thank YOU, loyal readers, for stopping by and reading and commenting!