First batch finished up sealing just yesterday. Used a couple of 2-lb blocks of gouda, cut down into 4-oz mini-blocks. Smoked and wrapped on Sunday to rest/breathe, then sealed on Monday in my new(ish) chamber-vac. Gotta go in batches due to fridge space, but I have a mini-fridge in the garage this year, so it makes it a bit easier. 🙂 Lots still left to do!
by TheSteelPhantom
22 Comments
Can you give us a high-level rundown on how you smoke cheese without melting it?
I love this man
This is so cool. I’d be thrilled to receive this as a gift. Nice job OP!
Cheers to OP for choosing to be a great human being.
Where do you work? I need to apply so I can get my cheese
I see you got the BOGO on cheese at Publix last week
Is your company hiring?
I do this same thing every year, give them to friends and family
Everyone loves em.
I do skip the butcher paper wrap step. They go straight from the smoker to the vac seal bags, then the fridge.
I always do extra for myself, vac sealed ive had em last up to a year in the fridge and they’ve always been just fine.
I go the cheap store brand cheese blocks, dont even use Tillamook
Wish I was your neighbor
I wish you were my neighbor
Wife swears by smoked bree… just a suggestion
I too smoke cheese. I got a pie pan and drilled some holes in it for air circulation. I fill it with apple wood chips. Then I use a hand held propane torch to get the wood chips burning. I blow out the flames and let it smoke off to the side like your doing. I let mine smoke about an hour.
Whats the temp in the part of Florida you are in?I’m new to cold smoking ( have not tried it yet but ready to try) and I’m in the burbs of atl and the temps are hella nice during the day 60-69°
How long do you smoke it for?
Thats awesome OP
Quick question – Is this possible with a pellet smoker? (not sure how i would cold smoke with that)
Thank you!
What bags do you use for vacuum sealing. I couldn’t find any in bulk so I can smoke a shit ton more cheese and the rolls are a hassle to measure and cut and seal
How is tillamook cheese? I’ve had the ice cream and its amazing. I’m in NY and cabot is the brand here but TIL tillamook makes cheese and I hope I find some.
Yep, gonna finally get around to this, this winter. Already have the smoke tube and my choice of 26″ Weber or 18″ WSM. Have the vac sealer as well as the butcher paper. I’m all out of excuses now
Hey brother, insane I even have to ask, but are you from Wisconsin?
Workhorse?
One cheese I recently discovered is very very good, is the Kroger private selection Vermont extra sharp cheddar. Whoever reads this can do with this information as they will
can i be your coworker?