Vic303 Posted February 23, 2015 Share Posted February 23, 2015 Making my first attempt to smoke cheese. I have some sliced provolone and brickcheddar on the smoker, with about 8 briquettes lit and a big pile of wet applewood chips on top of the coals. I am supposed to try to smoke it for 4hrs, but we will see. I also filled the waterbowl in the smoker to act as a heat sink. I don't want the cheese to melt! Quote Link to comment
Mt_Rider Posted February 23, 2015 Share Posted February 23, 2015 Mmmm.....let us know how that works out, Vic! Does that extend the lifespan of the cheese, or just flavor? MtRider Quote Link to comment
sassenach Posted February 25, 2015 Share Posted February 25, 2015 How did it turn out? ( I have 15 lbs to go. ) I am waiting til spring, just trying to keep my blood sugars normal and eat the right stuff...... bitter windchills and icy conditions on sidewalks around here keep me in lately. Another few to four weeks and it should start breaking up. Quote Link to comment
Christy Posted March 21, 2015 Share Posted March 21, 2015 Ooh. rookkaas or smoke cheese, is so tasty. How did it go? Quote Link to comment
Fullpantry Posted March 22, 2015 Share Posted March 22, 2015 We do this quite often. Whenever we smoke meat on the smoker, we lay blocks of cheese on foil, smoke till they start to melt a little, take them off to cool, then smoke them until they start to melt again. We do this 3 - 4 times and the results are FANTASTIC! So delicious!!! We usually do cheddar and mozzarella. The cheese is so good on a sandwich or the "Flipz" crackers! Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.