I know this question might be a bit off considering all the nice meats that are posted on the smokers. Has anyone smoked balls of cheese? I went to a local farmers market this weekend and one of the vendors has smoked Guda and smoked Mozza. My wife made me a small homemade pizza with the smoked Monza tonight, awesome!!
Actually yes! "BUT" you have to do it on "cold smoke"! Far away indirect smoke/heat. Smoke box no more than 100* I did some mild Cheddar with hickory from Wisconsin last time we were out there.
Ive never tried smoking cheese but Ive thought about it as well. Smoking some cheese in my bradly when its -25c would give it a cold smoke ! Ive done cold smoke before but not cheese. I remember adding ice to the smoker to keep the temp down.
That's sounds good... But yes, fairly easy to do, especially in the winter time... My uncle started me out doing it. I usually do a load or two in the winter time.
heres a larger load going in......i make a "map" of the cheese so i can tell what kind it is after smoking.
My first shot at salmon on the Bradley smoker. Cherry and apple smoke. Maple syrup/ salt brine. 225 degrees for 3.1hrs. I have never been a big fan of cooked salmon but this stuff was actually really good. Sent from my iPhone using Tapatalk
For cheese I use an A-maze-n cold smoker. It uses pellets and works really well. Two shoulders getting prepped tonight for tomorrow. Two ugly drums will be smoking two shoulders and seven racks of baby backs tomorrow for an anniversary party. If I remember there will be pics to follow.
I just picked my chickens up from the butcher last night. This one is going on the smoker tomorrow afternoon along with 5# of wings.
