String Cheese

[zebra]

Looking for recipes for smoked string cheese and did not see much searching the threads.
Was wondering if anyone has done this and what method/time they used. Not sure if I would need a smoke tube or low and slow @ 180 degrees.

Thanks in advance for your help!

 

[Thor8594]

You will want to cold smoke any cheese, below 60º is preferable. Most people will cold smoke at night as that is when the temps are the lowest.
If I have a hankering for smoked cheese during any other time, I will add a bowl of ice in the chamber to lower temps and with my smoke tube the temps stay around 70º.

 

[zebra]

You will want to cold smoke any cheese, below 60º is preferable. Most people will cold smoke at night as that is when the temps are the lowest.
If I have a hankering for smoked cheese during any other time, I will add a bowl of ice in the chamber to lower temps and with my smoke tube the temps stay around 70º.

Thank you for the feedback Thor

 

[Mannydog]

Agree with the others. I smoke it along with other cheeses. See pic. I put the smoke tube underneath and don't turn on the fan or anything else. Goes for ~2 hrs for the string cheese. Got some in the fridge right now!

 

[zebra]

Agree with the others. I smoke it along with other cheeses. See pic. I put the smoke tube underneath and don't turn on the fan or anything else. Goes for ~2 hrs for the string cheese. Got some in the fridge right now!

Thanks for the assistance. The visual definitely helps a lot.

 

[Fhughes]

@Mannydog thats a lot of cheese. What’s your favorite to smoke. I really like smoked Gouda but would like to smoke some others

 

[Chevys10zr2003]

I use a cold smoke generator and leave the grill off. One thing I will recommend is after smoking, leave it in the fridge in a ziploc bag for like 3 days. It will change how smoky it is and let the smoke soak into the cheese in my opinion.

 

[Fhughes]

I usually wrap mine in butcher paper for 2days in the fridge and then put it in either Saran Wrap or vacuum seal it for a week or two

 

[Waterboy]

@Fhughes we love to smoke these cheeses that we find at our Costco. Our absolute favorite is Tillamook Maker’s Reserve aged white cheddar. It’s been at Costco a couple of times but isn’t a regular.

 

[Mannydog]

I definitely favor the aged cheddars, like Cabot's 3-year, or Kerrygold reserve. But I'll usually do a mix including some smoked mozzarella, Gouda, Pepperjack, or even parmesan.

 

[Mannydog]

I agree with others, it's best to let them sit a bit before enjoying. Usually a couple weeks if you can hold off. But first I try to be very careful about contamination right after smoking the cheese, so I'll let them cool on the counter for a few hours, then wear nitrile gloves to add a little salt all around each piece and individually bag each one with the vacuum sealer. I actually have my (very) old college fridge that I use for all the smoked cheeses. My cheese fridge is right next to my beer fridge!