Smoked Cheese

[Chief Grey Bear]

Chief that would work. My first smoker was an old metal fridge. I insulated it, lined it also in wood on the inside. Installed a small propane burner inside. Worked good but hard to control even with vents and the burner all the way on low. Thought about a hot plate but just finally bit the bullet and bought a Bradley.

Jerry we get the cheese at Sams club. Good price I think.

BilletHead

I have two industrial size stainless steel freezers that I am going to convert to smokers. One of these days.

I have seen Alton Brown make some smokers with flower pots that used hotplates and a set of lockers with a ho plate in one and vented to the third locker over. He cold smoked a pork belly to make bacon. Really really looked good. Hot plates and hickory shavings is really all you need for something like cheese. Keep all the heat away. That was my thought behind the small fridge. Running the fridge to keep the cheese cool and piping in some smoke.

[Wayne SW/MO]

I don't know Chief. I understand your idea, but I would worry about is that ,IMO, you need a little heat on the cheese to release some fat. The fat is suppose to absorb some of the smoke and then retreat back into the cheese when it cools??

[Chief Grey Bear]

Actually no. Bacon is cold smoked. Most meats that are cold smoked usually do not rise about room temp. Since cheese has such a low melting point, I was thinking that keeping it cold and keeping it solid would work better. Most people smoke cheese in the winter when the temps are much cooler and it is much easier to accomplish.

I haven't done it this way yet, but I have been thinking about it for a few years now. At some point, I'll get off of my lazy butt and try it.

[BilletHead]

My temp today got to a max of 85 and it does sweat some oil and got tray lines on the bottom of the sticks. I think this helps the flavor some. I remember my mom did cheese in trays she made from aluminum foil. Her cheese would actually melt some around the edges. It solidified right back up and tasted just fine. Did not last long as she did small batches.

BilletHead

[Chief Grey Bear]

As long as you don't exceed about a 90* you'll be fine. And as long you stick with firm cheeses you shouldn't have any trouble. Blended cheeses sometimes tend to be to soft and don't do well. But I do love a chedder and swiss blend. Oooh thats good. If you keep it in the 70* range, do you a loaf of Velveeta. Makes for some mean dip! And for goodness gracious, put in a tray of sea salt and smoke it. Smoked salt is da bomb!

[Chief Grey Bear]

. Blended cheeses sometimes tend to be to soft and don't do well. But I do love a chedder and swiss blend. Oooh thats good. If you keep it in the 70* range, do you a loaf of Velveeta. Makes for some mean dip!

Blended cheeses TEND to be softer and don't do AS well AT HIGHER TEMPS.

Sorry about that. Just wanted to clarify my statement a little better.

[BilletHead]

I smoked a batch of sea salt two weeks ago.

[Chief Grey Bear]

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