HOW DO YOU MAKE CHEESE CHEDDAR FULL

IвЂ™ll have to try a domestic Parm as it would kill me to fiddle with a Parmesano Reggiano.

The Asiago was so good I had to hide it so I could have it all to myself. The cheeses arenвЂ™t wet enough to need to become sticky. A week to ten days has been about the right waiting time, and I think David is right about not needing to form a pellicle. I have an A-Maze-N-Pellet-Smoker and a Big Green Egg, and have done mozzarella, domestic Asiago and a couple of bricks of 4-year old Vermont cheddar.

HOW DO YOU MAKE CHEESE CHEDDAR FULL

What I wound up with is a delicately smoked product (IвЂ™d call it cold-smoked) cheese that will be delicious with the full 2 weeks maturity. I have kept a third of the cheese out to nibble while the rest matures for the 2 weeks. I then put the other cheese and smoke pack to use. I think any longer it would have puddled and melted. I waited the better part of an hour and a half before I checked and removed the cheese because the smoke pack was done and apparently so was the cheese. Then when the smoke was going, I closed the lid of the turned-off grill. Once that was going, I used a perforated broil pan to place half the cheese and put it on the far side of the grill. The hardest part was getting the charcoal to light. I used a tin foil pan and several lumps of charcoal. I had 4 blocks of marble, mozzarella, jalapeno, havarti and spiced gouda. To start, I made 2 smoke pouches for the grill, one with apple chips and one with cherry chips. This smoked cheese was so much easier than I thought it would be, with what IвЂ™m hoping will be delicious results. Great combo! CanвЂ™t wait to try more cheese and cold-smoked salmon and trout. This is so much fun! And now I can make my wild mushroom tartlets with applewoodвЂ“smoked goat cheese and truffle oil. One week later, I tasted the Gouda and it was perfect. The recipe says to refrigerate for 2 weeks to mellow out the smoke flavor. I tasted it right after smoking and the cheese was a little bitter. The Gouda took about 5 hours (the recipe says 4 hours, but the smoke didnвЂ™t seem to be reaching the center of the cheese). It was only 70вЏ in Santa Monica, so the grill didnвЂ™t need to be shaded, but if you live where itвЂ™s really hot, you might want to put your grill in a shaded area or cover it with an outdoor umbrella. I hung an analog meat thermometer in between the grates of the grill and closed the lid. The directions that come with the smoker explain all this. I used applewood sawdust, enough to cover 1 1/2 rows of the smoker, and lit it on one side. HeвЂ™s a wealth of information.ДЎ) Freeze the cheese for 2 hours before smoking, so that the cheese melts less quickly, allowing the smoke flavor to be better dispersed throughout the cheese.Дў) Fill a milk carton with water and freeze it, wrap it in aluminum foil, and put it on the grate above the heat source, then place the A-Maze-N smoker next to the milk carton.ДЈ) Place the grill grate above the lower grate and place the cheese off to the side of the smoke.Д¤) DonвЂ™t let the heat go above 85вЏ (29вЊ), as the cheese starts to melt a bit at 90вЏ (32вЊ).

First, if you donвЂ™t have a smoker but just a grill (gas or charcoal), you must buy an A-Maze-N-Pellet-Smoker from and talk to Todd. I love smoked cheese! And itвЂ™s so easy to make at home.

How do you make cheese cheddar