Cold smoked some cheese

[Dockem]

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. epper:

 

[TGCarol]

Wow! That sounds awesome :clapping:. We haven't tried smoking cheese yet.

 

[consitter]

What kind of rolling papers do you use to smoke cheese?!?

 

[ol' school]

What kind of rolling papers do you use to smoke cheese?!?

Good one Scott! Got me laughing on that!

 

[Dockem]

- - - Updated - - -

Wow! That sounds awesome :clapping:. We haven't tried smoking cheese yet.

The Mont. Jack almost tastes like smoked Gouda, very nice!

 

[Pegasus1300]

how do you get enough smoke but keep the temp low enough to not melt the cheese?

 

[Dockem]

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.

Best result is when the ambient air temp is about 80*. Works great.