Hey everyone, I routinely smoke a few wedges of Jarlsberg Swiss whenever Costco has it on sale. After a 3-hour smoke, I store it in foodsaver bags and usually let it mellow in the fridge for 2 or 3 months before opening it. I've eaten it sooner, but I like it better after it's mellowed a few months.
Last year I smoked about twice as many wedges and decided to go longer on a few pieces for giggles and grins, and I was pleasantly surprised by how good they turned out.
The cheese is a few shades darker, notably sharper, the smoke flavor is mellow and fully integrated the cheese – it's now more of a secondary flavor to the cheese itself. Will definitely do it again, along with some cheddar.
Has anyone else aged their smoke cheese, and what's your experience been?
by Brythephotoguy
17 Comments
Have some smoked cheese from last year as well, it is even better now. I tell people they need to wait last 6-8 weeks a mimium before eating, like whiskey, only better with age.
What temp are you smoking it at?
And I am lactose intolerant.
I typically only let it ‘age’ for like a month or two. I can’t wait any longer. haha. I don’t taste any difference between the ones I open at a month, or the ones I open at two months. I haven’t tried for a year though.
I think I’m finally gonna smoke cheese here soon now that it’s cooler out. Already got a smoke tube and pellets, vac sealer and space in the fridge. Appreciate you mentioning Swiss, I hadn’t considered that. Will also do Gouda and Cheddar.
Regarding the Cheddar, mild? sharp? Does it make much of a difference? On the Swiss, baby? aged?
Was that in the fridge for the year or in the freezer?
That’s really good color. Great job my friend. The only cheesse I have done is queso blanco. It has not, from appearance, looked that nice.
Cold smoke several kinds during late fall and early spring depending on need. We always have some that makes it almost a year, it’s always glorious. We seem to smoke more every time, but it never lasts any longer for some reason….
Smoked Swiss is da bomb
Damn I wish I had that and some crackers right now.
I generally smoke and vacuum pack a lot of cheese each winter as well. Probably in the realm of 75 pounds or so. Like others have mentioned, they are a well received and anticipated Christmas gift. The longest I’ve held smoked cheese in refrigerated vacuum bags has been 3 years. They were pretty moldy after that though. Helps a ton to keep bare hands off of it at each step of the smoking process. Clean nitrile gloves that get changed whenever I touch something other than the cheese helps stave off mold tremendously.
https://preview.redd.it/4myn0tqrya1g1.jpeg?width=4032&format=pjpg&auto=webp&s=c5ed7841288e0e42219308bb488a89db1e4aab54
I have a 14 year old cheddar that I smoked over the summer, still sealed, still waiting. I never considered Swiss, though! I bet it was amazing.
How would someone smoke cheese on a charcoal grill? Just the tiniest piece of coal and smoking wood on top? What temp?
You’re officially invited to the big cheese party.
That smoke absolutely looks fully integrated, first thing j noticed, love a good smoked cheese
Damn, that looks good. :HomerDrool:
Thanks for posting, will be on the look out the next time I’m at Costco