Thread: Smoked cheese

I'm trying something new again, cold smoked cheese. I got some mild cheddar, jarlesburg, and gruyere. I gotta keep the fire small enough that it want heat up my cooker and melt the cheese, but still produce some smoke. We will see how this goes.

Excellent idea. I like that a lot! Lust us know how it goes.

Better keep the temp realllllllll low or you will have grilled cheese charcoal samiches lol.

I read up on it and it said to just use one piece of charcoal with wet chips on it.

Yep, I got the smallest fire I've ever built and have been tending it for a couple hours. The temp is hovering between 90* and 115*. The cheese started sweating a little once but it never melted. . I'm fixin to take it up and let it rest in the fridge over night. Everything I read said this would give it the best flavor.

Looks good.

Feesh, them some excellent grill marks for sure!You're prolly sweating more than that cheese just trying to keep that temp down.

Originally Posted by SlabLapper4sure

Feesh, them some excellent grill marks for sure!You're prolly sweating more than that cheese just trying to keep that temp down.

Your right about that! I came close to losing it a couple of times, sure didn't want a mess like that.

Dude, there aint no way I could let it "rest", that stuff would be spending the night in my belly. Looks great

might have to try that sometime