More smoked cheese

[Super_Dave]

With morning temperatures at a balmy 16 degrees it seemed like a perfect morning for a cheese smoke, plus, my stash is getting low. 10 pounds of medium cheddar and 4 pounds of Swiss.

[garmp]

That's why I asked earlier what to do with the left over bourbon. In my case I also smoked some peanuts and throughout the smoking process I would sprinkle the bourbon over the peanuts.
I also cut my cheese into cubes about 1" x 1" x 2-2 1/2" cubes and place in a zip lock bag and every 5 minutes or so turn to ensure all the cheese was covered.
Hope this helps.

[dhansen871]

Do you completely cover the cheese with the Whiskey? That’s a lot of whiskey ?? to cover one of those blocks of cheese, but what the hell, if it tastes great. It the best of two worlds.

[magnusfide]

garmp wrote:
I just used my cheap cooking bourbon, Ten High. But it did the job. Do have some Amaretto sitting around and might try that next time.

Honeyed whiskey works well too.

[garmp]

I just used my cheap cooking bourbon, Ten High. But it did the job. Do have some Amaretto sitting around and might try that next time.

[magnusfide]

garmp wrote:
The bourbon marinated cheese was a huge success and very tasty to boot. I took some to our local Elks Lodge for the working, meal volunteers to try and everyone loved it.
We serve, once a month an all you can eat fish fry of Pollock, Catfish, & Cod dinner for the general public.
The smoked cheese & some cod I also smoked were for the workers only, but much appreciated and thoroughly enjoyed.
Now I have orders for the next dinner, to soak the cheese a bit longer and make more cod.
Keep the bourbon recipes coming. These folks will try anything involving bourbon.

Glad to hear it’s a hit. Which bourbon did you use?
We tried one in brandy yesterday. Great stuff!

[garmp]

The bourbon marinated cheese was a huge success and very tasty to boot. I took some to our local Elks Lodge for the working, meal volunteers to try and everyone loved it.
We serve, once a month an all you can eat fish fry of Pollock, Catfish, & Cod dinner for the general public.
The smoked cheese & some cod I also smoked were for the workers only, but much appreciated and thoroughly enjoyed.
Now I have orders for the next dinner, to soak the cheese a bit longer and make more cod.
Keep the bourbon recipes coming. These folks will try anything involving bourbon.

[Big_Katuna]

My DW makes a plum jam, Bourbon BBQ sauce with some cayenne in it that is quite good.

[Super_Dave]

Saw a good looking bourbon BBQ sauce recipe too.

[magnusfide]

Super_Dave wrote:
I would feel better making a bourbon sauce for bread pudding or ice cream than drinking it after the cheese soak.

What Super Dave said. You could always blend the bourbon with a tsp of real butter or a tablespoon of honey.

Good luck with your smoking. Keep us posted on how you like it.

[Super_Dave]

I would feel better making a bourbon sauce for bread pudding or ice cream than drinking it after the cheese soak.

[garmp]

Bought some good white cheddar today to smoke tomorrow along with some peanuts. Will lightly coat the peanuts with a 50/50 mix of Worcestershire & water. Will marinate the cheese for 15 minutes in a decent bourbon. What do I do with the bourbon after the cheese is marinated? Would there be too much residue to pour over ice and then... well, use?

[magnusfide]

garmp wrote:
Holy Cow!!! magnus, you did it again. Jim Beam marinate. Gotta try that!
I have a couple of Amazen tubes I use, but my preferred method is a soup can with holes along one side, 20 or so, a hinged open end with a cheap pencil soldering iron from Harbor Freight. Fill the can with Alder chips, insert the soldering iron and let it smoke for about and hour or so. I generally refill the can, or in my case, use a second can full of chips and continue to cold smoke, depending on the amount of cheese.
Marinade! WOW!!

The can idea is great. Marinated cheese can be done with your favorite liqueur too.

[garmp]

Holy Cow!!! magnus, you did it again. Jim Beam marinate. Gotta try that!
I have a couple of Amazen tubes I use, but my preferred method is a soup can with holes along one side, 20 or so, a hinged open end with a cheap pencil soldering iron from Harbor Freight. Fill the can with Alder chips, insert the soldering iron and let it smoke for about and hour or so. I generally refill the can, or in my case, use a second can full of chips and continue to cold smoke, depending on the amount of cheese.
Marinade! WOW!!

[magnusfide]

Super_Dave wrote:

I use an Amazen tube with no other heat. You don’t want your box temp to get over about 80 degrees. Before I bought my tube, I use to put pans filled with ice under the rack of cheese. My smoke time is 3 hours and my rest time is usually a minimum of 10 days.

I have a 12" Amazen tube that works great for us. I've used it with my grill box (no heat) to make smoked cheese and it works well. You're our inspiration for the smoked cheese gambit, Dave. :C

I've been getting white cheddar and marinating it in Jim Beam bourbon for 15 minutes before serving. Comes out nice. It might be good on smoked cheese too. I'll have to try that.