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Smoked Cheese |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 13 July 2017 at 06:34 |
Sounds delicious. My only experience with European Smoked Cheese was in Greece I tried a Metsovone. Ok but too firm
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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The best smoked cheese I have ever had is a conical 100% raw cow milk variety: Galician San Simon which is smoked on Wood. The designation: Lugo, Galicia, Spain .. When one opens the "cheese paper that it is wrapped in", the aromas of Wood burning are absolutely amazing .. Incredible if you can find it at a specialised cheese shop of European cheeses. Or order it online from José Andrés Shop, however, it is rarely exported. Small boutique producers .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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priya456
Scullery Servant Joined: 12 July 2017 Location: pune Status: Offline Points: 16 |
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Many types of smoked cheeses are smoked in smokers rather than by a wide-open fire. The smokers waft smoke over wheels of cheese as they age on racks. Some cheesemakers use small smokers. Others, like Rumiano Fine Natural Cheese, build walk-in smokers that accommodate larger quantities of cheese. A cheese can be lightly smoked, so the finished product has a very subtle smokiness, or heavily smoked.
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ghost
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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yep, like gm said, cooler weather is a great time for smoking cheese and is usually when most of ours gets smoked. i've used my little chief smoker, and now have an A-MAZE-N pellet smoker like the one pictured above to play with....happy times!
Anne, listen to us - it's much easier and less-specialised than it seems....and it opens whole new doors for you! |
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Eff is humming happily to herself, there is nothing like a 'Project' to make one happy. ... off course I'm not sure that the original contents of the box will be any cheaper than a smoker, but that's the magic of womanly persuasion. Thank you!
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Resident Peasant
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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What Brook said.
Just think about what you need.... a smoke source, a way to bring that smoke cold to an enclosed chamber with the cheese in it. Easy peasy!!!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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assuming I even owned a smoker.
Anne, it's easy to assume, from the literature and specialized web sites, that you need a lot of fancy equipment to smoke foods. Nothing is further from the truth. A smoker consists of an enclosed container and a smoke generator. That last just means a heat source to get the wood to smoulder. I used to make smokers from galvanized trash cans, using a charcoal starter as the heat source and a tin pie pan to hold the chips. Heat was controlled with a rheostat (read "dimmer switch). I've seen some rather good results from a cardboard box as the chamber, with the smoke led to it with some duct work. So don't let the lack of equipment deter you from enjoying home-smoked foods. Smoking is the ultimate in making-do with what you have. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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That's really good advice. No need for ice at all...we've already got a cold box to begin with. When cold smoking in my smoker, I usually just light a corner of two pieces of lump...then place two pieces of smokin' wood on top of that...plenty of smoke and it doesn't heat up the chamber. But add in the seasonal weather and it would be even better. Thanks Graco!
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Enjoy The Food!
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Store bought "smoked" cheese is not actually smoked. It is bathed in smoke flavoring. Were you to serve home smoked cheese side by side with store bought, the difference would be immediate and dramatic. Store bought smoked cheese elicits a "I like smoked cheese" reaction whereas home smoke cheese gets more of a "Be still my beating heart. Where have you been all my life?"
Home smoked cheese is an outstanding treat well worth the minimal effort it takes to produce it. It also makes for a wonderful, much appreciated holiday gift. The only requirements are cool temps and a cold smoker of some sort. Heck, with an AMNPS you could use a vented cardboard box as the cabinet if you wanted to. Yes, its just that easy. Cooler temps are why cheese smoking begins in November and ends in the Spring. It can still be done with added ice but I just keep it a seasonal thing. I'll be smoking gouda and provolone today for more unsuspecting recipients. http://www.amazenproducts.com/ |
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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I've had to purchase every piece of smoked cheese I've ever eaten. There was a time when I would eat a turkey and smoked gouda cheese sandwich almost every day.
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Hungry
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Oh yummmmmmm, I love smoked cheese but wouldn't know where to begin to make it - assuming I even owned a smoker. Well I can dream along with your posts.
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Resident Peasant
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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You are very welcome Margi.
I'd love to be more specific but to do so I need to know what equipment you have, where you want to smoke, etc. The most important thing will be cold smoke. You'll want little to no heat coming through, as that will cause the cheese to start melting.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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AK1,
Truly appreciate your helpfulness and for sending me the link. Have a lovely Sunday. I shall take a more in depth look at the website you have sent me, during the week and clarify some points I am sure right here. Kind regards. Margi-
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Hi Margi;
Here's a simple way to make smoked cheese; |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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My initial advice to you Margi, would be to use a very low temperature in your smoker, and to watch it carefully or you can wind up with something that looks like this.
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Guys,
Interesting Post ...
I would like to smoke some Italian Bufala di Mozzarella, Provolone and Home Made Ricotta.
Any steps 1 - 10 on how to do´s ?
Thanks.
Have a fab wkend,
Ciao. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Yes & no IMO. Obviously different cheeses will need different amounts of smoke. My opinion is that regardless of the cheese and/or the smoke, it takes about 2 weeks for the flavours to blend properly. At that point IMO it's good for everyone. Of course some may like the cheese right off the smoker some may not. I feel that if you wait 2 weeks, everyone is happy.
Darko
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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I find it kind of depends on the cheese and how much smoke you put to it.
Harder cheeses and/or heavier smoke I like to let rest longer. I'd start sampling it after a week or so, and find where you like it. Softer cheeses or stuff you do with less smoke seems to mellow out faster. I did a batch of cheese curds once and they were mellowed out nice two days after the smoke. The chili pepper/garlic cheddar I did at the same time took about a week to mellow out to my liking. but then again, it's all up to your personal tastes. If it tastes good to you the next day or even right out of the smoker, then go for it! |
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