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Post by Gus65 on May 19, 2014 12:02:19 GMT 10
Been taking some of my smoked cheese in to work for smoko and ended up with some of the colleagues buying their preferred cheese for me to smoke for them. 1 KG Aldi Tasty, 1/2 Kg of Aldi Colby and a 1/2 kg of IGA cheddar, chopped up and ready to go in.  Loaded the pro q generator with Apple Dust,  Got it going and stuck the cheese in.   Smoking away happily for six hours. 
Done, vac sealed after this photo and into the fridge for a couple of weeks before I give it to them.  If only they knew how easy it is to do. The hardest part is the couple of weeks wait for the smoke to mellow into the cheese. |
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Post by smokey on May 19, 2014 14:59:02 GMT 10
Nice, I like how you cut the cheese into serving size portions.
My early attempts I'd smoke. Whole 500g block that sometimes went to waste as smoked cheese in my house is not eaten as much as unsmoked. It's more a having a beer or when visitors arrive, or going to a party type thing for us.
Also it's great that Apple dust looks to be the right consistency for the Pro Q tray smoker.
Must get myself a bag
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Post by Gus65 on May 19, 2014 15:26:29 GMT 10
Read somewhere a while ago that the smoke penetrates the cheese better if it's in smaller bits. I cut it down to stop myself scoffing too much in one go also. Tried a camembert recently but it didn't seem to pick up much smoke or I didn't let it mature long enough, might do another one and leave it at least 6 weeks before tasting.
Missus put some shaved smoked tasty in a salad the other night and that gave it a bit of a lift. Eldest son loved it.
Apple dust smells brilliant when it's smouldering, although this time for the first time ever there was a bit of ash on the cheese itself. The generator was in the charcoal basket on the pro q and there was absolutley no wind so it's got me beat how it got all the way up there. Blaming one of the dogs for bumping the smoker. next time I'll use the flyscreen square plate cover thingy over the generator that should fix it.
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Post by smokey on May 19, 2014 16:40:48 GMT 10
That's a tell tail sign of bark in the dust. No biggie. That or your bullet smoker was set to induce a nice ventury effect that carried the ash up. But Ash Smash, that's what makes it artisan.  |
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Post by shayneh2006 on Jun 13, 2014 8:04:33 GMT 10
Nice.....
Mmmm, Cheese smoking...
Gotta try this one day!!
Shayne |
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Post by chrisg on Jun 13, 2014 19:28:48 GMT 10
Hmm, Something that I must give a go, WA in case people do not know is a strange place for cheese, the local product is mostly from Margaret River, low production and the price reflects it, interstate very expensive. It was a shock to the wallet when I first moved here. I've yet to find a specialist cheese shop, I guess they exist. In SA it was so easy, Adelaide Markets Smoked cheese - apart from supermarket stuff which is decidedly ordinary, don't see it much at all. However either my taste buds are failing or whomever Coles get their latest block matured from make a very ok "cheddar." That, in cubes and smoked would be well worth trying. AM, I'm not too surprised that smoking was of minimal impact on a camembert, getting through the crust I'd suspect. I don't really recall seeing much in the way of soft smoked cheeses anywhere but it is intriguing if I wanted to gamble a delicious opened piece of a King Island Brie I spent some time in Germany when I was being paid to punch holes in the sky, I've no idea what the varieties of smoked cheese were that we found in various eateries but it left an indelible love of the stuff Hmm, I wonder how a Merseyvale would go? I think I'll have to see if I can smuggle some in the next time I'm over east if I can get around the airport beagle Cheers |
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Post by shayneh2006 on Jul 10, 2014 10:47:11 GMT 10
Inspired by the members here once again, I am finally trying my hand at smoking some standard WW homebrand Tasty .
Partly because, I am working on refinining my Cold smoker to run solely off a (Dreggs) Charcoal Snake. I want to get right away from using Heatbeads for various reasons.
My intensions were to do a dry run, iron out any dramas so I have a trouble free night when I do the "midnight express" cold smoke on the Hams I have curing ATM.
Then I though,,,,,,,,, Cheese 
Shayne |
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aydee
New Member
Posts: 17 
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Post by aydee on Jan 10, 2015 18:10:09 GMT 10
Thread resurrect. Smoked Camembert. What I could imagine working. Cut the top off and warm/hot smoke it for a while. All molten and gooey worth extra smoke flavor.
AD
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Post by smokey on Jan 10, 2015 20:27:06 GMT 10
Oh Yeh, I'm feeling that  Dry white and host or butter fried shards of stale bread for dipping. |
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Post by smokey on Jun 11, 2015 17:30:11 GMT 10
 These cheeses I smoked last weekend were packed in cryovac and placed in the fridge where they will remain for several weeks. The longer the better the smoke flavour becomes and looses that acrid house on fire smell and taste. So for me it's a couple of months process to get the best out of it. These cheeses are made for Spring and on through the year till next winter. |
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