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Old 01-10-2010, 07:32 PM   #1
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Cool Cheese

Smoked up some colby jack an motzerella taday. Didn't come out very dark but smells great! It's vac bagged an bloomin in the fridge fer a couple weeks.

With used ta be cool operatin we can do cheese right now!


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Old 01-10-2010, 08:12 PM   #2
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Re: Cool Cheese

I did some cheddar, several month ago, but didn't last long enough to vacuum pack. Yours looks great!
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Old 01-10-2010, 09:31 PM   #3
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Re: Cool Cheese

Gotta Love That Cold Smoked Cheese Hillbilly
& you've got the right equipment for it too!
I cold smoke mild cheddar, gouda & Farmer's White cheeses
primarily with applewood chips in the smoke generator.

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Old 01-10-2010, 10:47 PM   #4
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Re: Cool Cheese

That looks fantastic!
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Old 01-11-2010, 07:59 AM   #5
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Re: Cool Cheese

don't believe I could vac that.....would probably eat it all right away.
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Old 01-11-2010, 09:53 AM   #6
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Re: Cool Cheese

Those hunks look mighty tasty. Would love to try and smoke cheese. Could someone give me a quick lesson on smoking or "cold smoking" cheese?
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Old 01-11-2010, 11:24 AM   #7
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Re: Cool Cheese

Looks great! Maybe I'll get motivated now to constructing the cold smoke conversion for my WSM.
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Old 01-11-2010, 06:20 PM   #8
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Re: Cool Cheese

I've never cold smoked but I've done it hot. I make a boat out of aluminum foil the size of the cheese. Throw it on the smoker at 200* and let it go for about an hour. Then I either dip crackers right into and eat them while the cheese is still gooey or I throw it into the fridg to harden up again.
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Old 01-11-2010, 06:42 PM   #9
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Re: Cool Cheese

Cold smokin cheese amounts ta keepin yer smoker box temp at bout 50 - 80 degree's an addin smoke. Now that can be hard ta do in a regular smoker but ya can do it. I've seen folks use a soup can filled with chips, dust er pellets an put a 60 watt solderin iron in it ta make em smoke. Ya can regulate the smoke some with a piece a foil.
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Old 01-11-2010, 08:02 PM   #10
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Re: Cool Cheese

Sweet!!!!!
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