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Thread: Smoked cheddar

  1. #1
    Join Date
    Jan 2008
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    Default Smoked cheddar

    Five lbs of Balderson 4 and 5 year age cheddar, 2 hrs of apple smoke at 75f. I'll vacuum bag it and hide it in the back of the fridge for six weeks min, longer is better. I've left it for up to a year and it was out of this world.
    My neighbours shoveled my sidewalk during our last snow fall so I'll pass some out to them in appreciation.


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  2. #2
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    Nov 2008
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    Default Re: Smoked cheddar

    Does the smoke penetrate the cheese deeply?

  3. #3
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    Sep 2003
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    Farmington, Oregon
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    Default Re: Smoked cheddar

    Five years!?

    Who can wait 5 years to eat cheese? And then you put it in the smoker and wait some more???

    ...

    Bet it's good, dang.

  4. #4
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    May 2010
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    Victoria BC
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    Default Re: Smoked cheddar

    Quote Originally Posted by cathouse willy View Post
    Five lbs of Balderson 4 and 5 year age cheddar, 2 hrs of apple smoke at 75f. I'll vacuum bag it and hide it in the back of the fridge for six weeks min, longer is better. I've left it for up to a year and it was out of this world.
    My neighbours shoveled my sidewalk during our last snow fall so I'll pass some out to them in appreciation.


    jan cheese 001 (450x300).jpg
    A smart neighbor would be shoveling your walks, raking your leaves, washing your car, and walking your dog.
    Nosce te ipsum

  5. #5
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    Default Re: Smoked cheddar

    Quote Originally Posted by CWSmith View Post
    Does the smoke penetrate the cheese deeply?
    The rest in the fridge lets the smoke permeate the blocks. After 6-8 weeks rest the smoke is still stonger on the surface but it has flavored the cheese all the way through.

  6. #6
    Join Date
    May 2005
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    Bradford, VT
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    Default Re: Smoked cheddar

    Would smaller blocks allow thorough permeation sooner? Or, perhaps a warmer resting spot?

  7. #7
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    Sep 2003
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    Port of Lorain,Ohio
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    Thumbs up Re: Smoked cheddar

    No wonder that stuff is so hard to find, and when I do, it's so expensive.
    Like gold bricks at Fort Knox.
    Keep calm, persistence beats resistance.

  8. #8
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    Jun 2003
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    Fredericton, New Brunswick
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    Default Re: Smoked cheddar

    Quote Originally Posted by Old Dryfoot View Post
    A smart neighbor would be shoveling your walks, raking your leaves, washing your car, and walking your dog.
    This.
    If I use the word "God," I sure don't mean an old man in the sky who just loves the occasional goat sacrifice. - Anne Lamott

  9. #9
    Join Date
    Oct 2003
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    Valley of the Sun
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    Default Re: Smoked cheddar

    tout vient a qui sait attendre

    Quote Originally Posted by L.W. Baxter View Post
    Five years!?

    Who can wait 5 years to eat cheese? And then you put it in the smoker and wait some more???

    ...

    Bet it's good, dang.
    Simpler is better, except when complicated looks really cool.

  10. #10
    Join Date
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    Default Re: Smoked cheddar

    Quote Originally Posted by David W Pratt View Post
    Would smaller blocks allow thorough permeation sooner? Or, perhaps a warmer resting spot?
    I've never tried smaller pieces or a warmer spot, Six weeks or longer in the fridge isn't so bad if you overlap the batches, I've always got a few blocks on hand.

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