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Smoked Cheese, Second Try
Apr. 7th, 2012 10:53 pmThere are lessons in life that every man must learn for himself, and apparently one of mine is "There are reasons why no one smokes Havarti."
Cold-smoked some Havarti, some Gruyere, and two pans of flour. Set smoker to 100°, ran it for three hours, with a handful of dry cherry chips at the beginning and a handful of soaked cherry chips at the midpoint.
I did put in some ice at the beginning and wrapped some aluminum foil as a heat shield for the cheese. The Havarti melted anyway. (It still tastes pretty good, but I'd want to put it in a cheese ball or something.) The Gruyere did not melt, although it did soften noticeably.
I think I lost a lot of smoke when I opened the doors; neither of the cheeses was all that smoky, and the flour was much less smoky than the last batch I smoked, I may smoke it again at some point, though not with tomorrow's salmon.
This is a picture of the Gruyere:
Cold-smoked some Havarti, some Gruyere, and two pans of flour. Set smoker to 100°, ran it for three hours, with a handful of dry cherry chips at the beginning and a handful of soaked cherry chips at the midpoint.
I did put in some ice at the beginning and wrapped some aluminum foil as a heat shield for the cheese. The Havarti melted anyway. (It still tastes pretty good, but I'd want to put it in a cheese ball or something.) The Gruyere did not melt, although it did soften noticeably.
I think I lost a lot of smoke when I opened the doors; neither of the cheeses was all that smoky, and the flour was much less smoky than the last batch I smoked, I may smoke it again at some point, though not with tomorrow's salmon.
This is a picture of the Gruyere:
