I managed to cold smoke my plain Gouda wheel, to tell you guys it is fantastic new hobby for you….
Cold smoking is used to smoke cheese and Salmon (yummy)
Smoke is a decent antimicrobial and antioxidant, smoking always use to add flavor and to act as preservatives, imagine if u cold smoke a cheese, it will never get moldy on surface.. i tried it
tomorrow i will post the pictures with all tips , wow how nice the real cheese smoking is ...
I’ll be looking forward to the further information. I’ve wanted to do a smoked cheese, but the fact that the smoke needs to be cold is a bit of a challenge. How do you produce smoke, the byproduct of burning, and yet have it cold?
By smoldering the wood dust .. smoke reaches the cheese cold… very nice prototype , and i asked my friend to build professional wood cold smoker which produce colder smoke…
Well, this was a very timely post, from my standpoint.
Rich, in response to your above question, producing smoke without the associated heat has a very simple and quite inexpensive answer.
Please check out the folloiwng website:
I tried this method just last night and the results were quite good. I did leave the wedge of cheddar in the “smoker” a little too long and the hickory that I used gave too much smoke flavor for my taste.
Regardless there is no doubt that you can add as much or as little smoke to your cheese, as you want, without adding enough heat to do any damage to the cheese.
When I lifted my cheese from the rack it was still very cold…..like I had just taken it out of the fridge. Of course it was also 20 degrees outside last night so I don’ t know how well this would work in the middle of a Southern Illinois summer.
Looking forward to seeing and hearing about Nabil’s setup, but this was the perfect solution for me.
Neil…
I’m not sure you would want to try this in an apartment.
When I first got my new soldering iron and the wood pellets, I decided to do a little experiement in an enameled pan, Friday night. I did not put any cheese in the pan, just lit the wood chips to make sure they would produce smoke.
Well after about 20 minutes I lifted the lid on the pan and got a face full of really thick smoke and ummm…..the entire house didn’t smell too good.
Of course my wife and daughters were not ammused, but it was all in the name of science. I tried to explain this to them but without success.
Also, I could tell right away that the interior temperature of the pan was WAY to high for smoking cheese.
Because of the small enclosed space within the pan (and probably the warm room temperature) even the small amount of heat given off by the soldering iron and the smouldering wood chips was too much.
The gas grill on the other hand has a MUCH larger interior area and the outside temperature was much lower. As posted above, the cheese was still very cold when I took it off of the grilling surface.
I’ll have to play around with smoking times for the various size cheeses I put into this setup, but a smoked Gouda for instance really does go well with a nice Pinot Noir or Cabernet.
Besides, it’s fun to do.
LOL, the only way I would try it is outside , would have to try find something to create a cylinder. Was a great home made version on the program river cottage.
Well, this was a very timely post, from my standpoint.
Rich, in response to your above question, producing smoke without the associated heat has a very simple and quite inexpensive answer.
Please check out the folloiwng website:
I tried this method just last night and the results were quite good. I did leave the wedge of cheddar in the “smoker” a little too long and the hickory that I used gave too much smoke flavor for my taste.
Regardless there is no doubt that you can add as much or as little smoke to your cheese, as you want, without adding enough heat to do any damage to the cheese.
When I lifted my cheese from the rack it was still very cold…..like I had just taken it out of the fridge. Of course it was also 20 degrees outside last night so I don’ t know how well this would work in the middle of a Southern Illinois summer.
Looking forward to seeing and hearing about Nabil’s setup, but this was the perfect solution for me.
Dave
Dave the smoke flavor is not dense to ur flavor, just wrap the cheese in plastic bag and put in fridge for two days, then taste it, u will shocked how nice it bacame.
the cheese can not be eaten right off the smoker..
Nabil..
I’ll give it a couple of days and try it again.
Even though I’d read that cheese does not need to smoke for a long period of time, I sort of got carried away and left it smoking for about two hours.
It was so much fun, seeing how much smoke was coming out of this simple device that I just couldn’t bring myself to stop it.
Anway, like I said, I’ll give it a few days and try it again.
I will say that it mellowed quite a bit from right off of the smoker, to the next day.
Thanks for the advice.
Nabil, but the soldering iron surely gets hot enough to start cardboard on fire? Or does the can provide enough protection? I guess a second layer of aluminum—maybe an aluminum pan to set the can/soldering iron onto —would do it. I’d still do it outside, though! :D But I love it, I think I’m going to go get myself an inexpensive soldering iron!
Nabil - 02 February 2009 10:38 AM
no fire hazard because the can does not get warm enough to start any fire. plus there is no fire inside the can itself
