Any Time is Grillin Time

[Unforgiven]

So I'm reading about cold smoking, and it seems now is when I should be doing it, as the ambient temps below 60 are ideal. Well, maybe at least above freezing, but yeah, colder the better. I have a block of cheddar, I'm going got get some gruyere at least so I can age it for a future mac'n'cheese as I hear that's a home run. I have a 36" double racked grill, so I can load it up with some cheese, vacuum seal it and have some great cheese for dishes or cheese platters all spring and summer.

The question is going to be how to deal with people thinking I can do this stuff on demand? Two week minimum aging, two months recommended.

 

[olbriar]

You will be amazed at the amount of smoke the cheese will absorb. The longer it ages the deeper the smoke penetrates... or at least it seems that way. I cut my blocks of cheeses in half and big blocks thirds so I didn't have to unseal such a large amount at a time and also adding more surface to the cheese for smoke. I also liked experimenting with seasonings on the cheeses. Smaller chucks was a safer bet I didn't ruin some cheese. If your cheese looks wet or oily after smoking, wrap it in parchment over night or so. Don't over dry.. the cheese gets chewy. I've read that just blotting off the moisture with a paper towel before vac sealing works just fine. I've never tried it. And, be prepared for your fridge to smell like smoke while the cheese air dries a bit. Wear food graded gloves naturally.

You are in for a real treat! It's not a hot weather project so you picked a great time.

 

[olbriar]

Okay, you pushed me over the top. I'm waiting for my cheeses to warm up a bit before I put them on the smoker. I have some muenster, pepper jack, extra sharp white cheddar, and some montery jack cheese to smoke. I had intended to buy some mild cheddar but somehow managed to come home without.

A pic of the current smoke.

 

[olbriar]

I put a little bit more than four hours of smoke on my cheeses. I brought them in and let them rest for a half hour. I tried the blotting with a paper towel method vs an overnight in parchment paper. I only had a couple of chunks that look a bit wet so I think I'm good. I vac sealed them, labeled them, and tucked them away in the fridge for some ageing time. I'm not a patient man so I'll likely be carving into a smoked brick in a week or two. Hopefully I can give the majority of packages a longer time to age.
Here is a pic when I flipped the chunks over. The top sides get the majority of the smoke because the smoke source is at the grate level and traveling across the cheeses to the smoke stack.

 

[Unforgiven]

I'm going to stock up and smoke mine this weekend. Can't wait, though, I have to wait to try them, LOL.

 

[olbriar]

I'm going to stock up and smoke mine this weekend. Can't wait, though, I have to wait to try them, LOL.

I'm anxious to hear how your cold smoker works. I know you will love your cheese. If your family likes nuts, I highly recommend doing some nuts along with your cheese. I especially love cashews with a bit of garlic and cayenne or whatever might float your boat. You have the surface area and the smoke... I would have smoked some today but my local market had what I consider bits and pieces. I'll fix that the next time I go to Costco.