British BBQ Society Forums

Anyone else smoking cheese? I just vacuum packed a batch that should be ready for Christmas - 6 blocks of cheddar smoked with oak and hickory. I freakin' love smoked cheese

I leave the cold smoking to my buddy who has it down but I always buy a block of smoked cheddar from him - better home made than anything in the shop!

XMAS !!!!
I am lucky if we can leave a week or two before opening our smoked cheese.

Oh man you have got to give it time! If you think it's good after a couple of weeks, just wait until you try some that's been aged for a couple of months. I try to give it at least 3/4 weeks

I mainly use oak, although I also do apple. My friends love it, and can't believe it is so easy to make at home.

However, my favourite for cold smoking is butter - it takes smoke really well, and is great for cooking and adding to vegetables; and scrambled egg made with smoked butter is divine. We are coming towards a good time for smoking butter, as obviously you can't do it in the height of a summer's day! (In more moderate temperatures, you can, by placing bowls of ice on the top rack; but it is much easier in winter!)

As for aging, I agree. At least 3 weeks, and a couple of months is ideal.

I agree with the butter, use mine in omelettes. Always load the smoker (cardboard box) with eggs, butter, cheddar and edam when doing a dairy smoke.
Yeah I agree it should be left longer, but it just calls me..........................

Just smoke up way more than you need, by the time you get through it it should've aged well

Discovered the other day, as a result of picking the wrong butter out of the fridge. Oak smoked butter makes a remarkable vanilla fudge. I'll be doing that again.

Sounds like an interesting use I made some mac and cheese last night with some of the cheese I smoked a few weeks ago (there's far too much in the fridge!) and it was bloody laaaarvely