Cheese

[YetiDave]

Anyone else smoking cheese? I just vacuum packed a batch that should be ready for Christmas - 6 blocks of cheddar smoked with oak and hickory. I freakin' love smoked cheese

[JBBQ]

I leave the cold smoking to my buddy who has it down but I always buy a block of smoked cheddar from him - better home made than anything in the shop!

[derekmiller]

XMAS !!!!
I am lucky if we can leave a week or two before opening our smoked cheese.

[YetiDave]

Oh man you have got to give it time! If you think it's good after a couple of weeks, just wait until you try some that's been aged for a couple of months. I try to give it at least 3/4 weeks

[Chris__M]

I mainly use oak, although I also do apple. My friends love it, and can't believe it is so easy to make at home.

However, my favourite for cold smoking is butter - it takes smoke really well, and is great for cooking and adding to vegetables; and scrambled egg made with smoked butter is divine. We are coming towards a good time for smoking butter, as obviously you can't do it in the height of a summer's day! (In more moderate temperatures, you can, by placing bowls of ice on the top rack; but it is much easier in winter!)

[Chris__M]

As for aging, I agree. At least 3 weeks, and a couple of months is ideal.

[derekmiller]

I agree with the butter, use mine in omelettes. Always load the smoker (cardboard box) with eggs, butter, cheddar and edam when doing a dairy smoke.
Yeah I agree it should be left longer, but it just calls me..........................

[YetiDave]

Just smoke up way more than you need, by the time you get through it it should've aged well

[Chris__M]

Discovered the other day, as a result of picking the wrong butter out of the fridge. Oak smoked butter makes a remarkable vanilla fudge. I'll be doing that again.

[YetiDave]

Sounds like an interesting use I made some mac and cheese last night with some of the cheese I smoked a few weeks ago (there's far too much in the fridge!) and it was bloody laaaarvely