Smoking cheese

[one crazy chic]

Looking for tips on smoking cheese. They used to sell an awesome smoked Mont. Jack at the grocery and now I can't find it anywhere.

Just wondering the best way to do it.

[Woodman]

1cc, your avatar says it all!!

[Mac]

Very nice 1cc-san!

[herper]

1cc, no insult intended but I think you fit in with us misfits
Herper

[jshively]

Try these 2 links:
http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=2093&highlight=cheese

http://www.virtualweberbullet.com/cheese.html


Someone has to take over the role of Fred copying and pasting everything.

[jshively]

Personally I would use the first suggestion which is put it on the coldest part of the grill for a couple minutes and wrap and put in the fridge. That 90 degree crap and waiting 30-90 minutes is to long.

[PhotoKirk]

I smoked some cheddar a while back. About 5 minutes over a very cool mesquite fire.

It was pretty gouda. :lol: :lol:

[windracer24]

i did something like the weber site except I started with cheese curds...seen it on emeril. I put the curds in a baggie and soeked them in warm water for about 5 min. I minced some jalepeno and garlic and put it in a bowl, then I added the curds an kneaded them together and into a ball. I wrapped it in one layer of cheese cloth. Then I did the 4 briquet and one wood chunk method and smoked it for an hour. I heard that cheese can be smoked at 11o degrees and below, so I didnt have no probs. It came out good but I would have added some salt to make it better. It was a little soft right out of the smoker, but it firmed up in the fridge after a few hours.

[one crazy chic]

I smoked some cheddar a while back. About 5 minutes over a very cool mesquite fire.

It was pretty gouda. :lol: :lol:

My goodness!!! You are a riot!! :lol: :lol:

Got me laughin good on that one!!

[Woodman]

i did something like the weber site except I started with cheese curds...seen it on emeril. I put the curds in a baggie and soeked them in warm water for about 5 min. I minced some jalepeno and garlic and put it in a bowl, then I added the curds an kneaded them together and into a ball. I wrapped it in one layer of cheese cloth. Then I did the 4 briquet and one wood chunk method and smoked it for an hour. I heard that cheese can be smoked at 11o degrees and below, so I didnt have no probs. It came out good but I would have added some salt to make it better. It was a little soft right out of the smoker, but it firmed up in the fridge after a few hours.

Cheese Curds!!!!! You musta been up in Wisconsin aye?

[klosetbbqr]

Saw someone in Miami grilling cheese on a grill on Bobby Flay's BBQ show this week (smokin sides). They put some green Argentinian sauce on it after it came off the grill. Looked pretty good but I imagine it could
make a mess of the grill.