I don't normally post comments but I followed your recipe as it was my first time doing a cold smoke and the results even at two weeks are amazing! Subscribed, hope to see new videos soon!
So glad I found your YT channel. You sir have some great videos and you actually show how to light the amaze smoker. So many people talk bad about it because they dont know how to use it. This is a great video. Subscribed!!
I just smoked some cheese this past weekend very similar to how did it. Now the dreaded wait time. Great video and you got yourself a new subscriber. Thx for sharing
Hello David. Hope you are doing good. Nice video on how to smoke cheese. You really give good details on every cooking video of yours. Hope to see more of your cooking videos.
Tubes, there are a couple sizes (lengths), the 6" tube will burn for about 2 hours when stood up like a candle. The 12" tube will burn for roughly twice that time. The maze (square mesh device), when fully loaded is a solid 12 hours of smoke. It is ideal when smoking things like salt and some nuts. They typically will require long times in the smoke, so this is an ideal tool for those jobs. In the video, you can see that he filled one leg of the 3-legged maze, so he got roughly 4 hours of smoke with that fill.
I have never had success with freezing cheese except for cooking with later. I find it changes the texture. Vacuum sealing it helps but the gold standard is waxing. You can buy special coloured waxes. If you put a couple of layers over the cheese it will let you keep it in the fridge for a very long time. I have waxed and it worked great but I eat all my cheese within six months and vacuum sealing with my Foodsaver has worked fine.
I found that if I don't touch the cheese with my hands that it won't mold near as quick. It seems like the oil from my fingers is where it will start to mold first. I don't vacuum seal only just stretch wrap it but it will last at least two months in the frig.
Bonjour je viens de découvrir votre site et je vous aimes vos recettes et vos trucs bien expliqués je viens de fumer mon fromage à froid mon premier ,saucisson fumé lâchez pas
Very informative video and cannot wait to try smoking some cheese. Thank you
I don't normally post comments but I followed your recipe as it was my first time doing a cold smoke and the results even at two weeks are amazing! Subscribed, hope to see new videos soon!
Mitch, it is so generous of you to take the time to comment with such kind words. Thank you!
Yummie smoked cheese dear. great way of making it at home.
Thanks so much!
Love the video. Looking forward to smoking cheese tonight after work for the first time!
I hope you have fun! It is a great hobby!
Had a blast! Now the long wait!
So glad I found your YT channel. You sir have some great videos and you actually show how to light the amaze smoker. So many people talk bad about it because they dont know how to use it. This is a great video.
Subscribed!!
You are very kind! Thanks!
Love your style. And i am a 60 years old Norwegian :-D
Love smoked cheese! Great video! Huge Like!😋
Thanks so much!
I just smoked some cheese this past weekend very similar to how did it. Now the dreaded wait time. Great video and you got yourself a new subscriber. Thx for sharing
Thanks, Joe!
Hello David. Hope you are doing good. Nice video on how to smoke cheese. You really give good details on every cooking video of yours. Hope to see more of your cooking videos.
Thanks. We've had some family health issues but I hope to get more active soon.
@@OldfatguyCa oh. Take care David.
Great tips! You should add links to buy the products you're using to smoke :)
Like 3. I love it 😀👍👌
You are very kind!
Waiting is the hardest part of this process.
How long does the tube smoker smoke vs the larger one?
Thanks
Thanks. The aging is hard for sure! I smoke 2-3 hours with a tube smoker and 3-4 hours with the pellet smoker.
Tubes, there are a couple sizes (lengths), the 6" tube will burn for about 2 hours when stood up like a candle. The 12" tube will burn for roughly twice that time.
The maze (square mesh device), when fully loaded is a solid 12 hours of smoke. It is ideal when smoking things like salt and some nuts. They typically will require long times in the smoke, so this is an ideal tool for those jobs. In the video, you can see that he filled one leg of the 3-legged maze, so he got roughly 4 hours of smoke with that fill.
How long can you keep it in the fridge vacuum sealed for?
6 months for sure but I have stored it well over a year.
Does the smoke make its way through the cheese while sitting? Or just the outside skin?
Yes, the flavour does make it way through the cheese in the storing process.
Can the cheese be frozen during the curing process to mitigate mold?
I have never had success with freezing cheese except for cooking with later. I find it changes the texture. Vacuum sealing it helps but the gold standard is waxing. You can buy special coloured waxes. If you put a couple of layers over the cheese it will let you keep it in the fridge for a very long time.
I have waxed and it worked great but I eat all my cheese within six months and vacuum sealing with my Foodsaver has worked fine.
I found that if I don't touch the cheese with my hands that it won't mold near as quick. It seems like the oil from my fingers is where it will start to mold first. I don't vacuum seal only just stretch wrap it but it will last at least two months in the frig.
I used to plastic wrap but I can't make cheese easily after April or before October. So, I need it to last longer. Plastic wrap just didn't cut it.
Great video!
Very impressive video--full view and like 2 from me
I appreciate you watching!
Bonjour je viens de découvrir votre site et je vous aimes vos recettes et vos trucs bien expliqués je viens de fumer mon fromage à froid mon premier ,saucisson fumé lâchez pas
The best❤❤
My maaan... You know the deal maaan. I luve you :-D
Thanks for the kind words!
Apple or Aprikos for cheese. And hickory for meat and fish. Don't need anymore else spoon... :-D
I like apple particularly for milder cheeses but I have also tried a strong smoke like hickory for sharp cheddar. It turns out well!
What about oak.pecan.cherry.alder....
I put my Knife under Hot water it will slice cheese so cool-just to let you know--
Great tip! Thanks!
WORKS WELL
Uh I cold smoke cream cheese all the time! Soft cheese thing is a myth please people just smoke the cheese u love
you cant really smoke soft cheeses?! BS! I smoked cream cheese last week as well as 3 cheese wheels of bree and they came out great!