How to Cold Smoke Cheese (EASY with Smoke Tube)

[@Brentlythomas13]

I do it just like you. I put my cheese in the freezer about 20 min before, I usually wear gloves when touching the cheese, and zip it up for at least a couple of days. When I first learned to do it I wasted so much money on cheese not realizing it had to rest for at least 24 hours. Truly makes the best smoked cheese I’ve ever eaten! Thanks for such a great video!!!

[@purdhupley7864]

I put a piece of aluminum foil as a cap on the open end to keep any from falling out

[@WholeMadeLiving]

Good idea! Thanks for sharing.

[@dorianperez13]

Can I use butchers paper instead of parchment paper?

[@WholeMadeLiving]

I have never done that but I don't see any reason why that wouldn't work. The purpose is to cover it but still allow it to breathe which I think butcher paper would do. If you try it, let me know how it turns out!

[@rds333]

Personally, I wouldn't wrap smoked cheese in any kind of paper. The paper will absorb any smoke flavor from the surface. For the past 3 years, this is what I do. 1. Remove the cheese from the smoker after 1-5 hours of smoking. 2. Place the cheese on a cooling rack and place it uncovered in a refrigerator for 1-4 hours. (This will help dry the surface of the cheese without removing the smoke flavor). 3. Vacuum pack the cheese. Let the cheese "cure" in the refrigerator. My rule of thumb: 1-2 weeks for every hour of smoke. Now, keep in mind that your refrigerator will smell like smoke for 2-3 weeks. Enjoy.

[@detroyt232323]

No need to rotate. Wasted energy.

[@KingsUndone]

Awesome video, and super thank you. Especially for the links!

[@WholeMadeLiving]

Thank you! You're very welcome. Thanks for the comment! 😁

[@enderst81]

Try putting the tube on the other side of the chimney.

[@Jocko71158]

I actually flip the blocks every hour so that all sides are evenly colored for eye appeal when served…good vid 👍🏻

[@WholeMadeLiving]

@Jocko71158, that's a great tip! It definitely is a bonus to flip the blocks for more even color and looks on the cheese. Thanks for sharing!

[@loneeagle75]

Shouldn't the cheese be between the tube and the chimney?

[@WholeMadeLiving]

Hey @loneeagle75, if you want it between then go for it. Since this is cold smoking and there is no significant draft through the smoker caused by the heat, it doesn't really make a difference. The smoke permeates the whole smoker and slowly works it's way out instead of drafting out quickly like a hot smoke. If this was hot smoking then yes that would be more critical. If you feel better with the cheese between the smoke tube and chimney then by all means do it.

[@detroyt232323]

All of these tubes in their directions say to light horizontally. Just FYI

[@WholeMadeLiving]

If that's what works for you great, lighting it vertical is what works best for me.

[@detroyt232323]

@WholeMadeLiving just spread the right information that's all 👍🏼😉

[@stephaniejenkins2929]

I just want to know what type of vacuum sealer that is.

[@WholeMadeLiving]

This is what we used in the video: FoodSaver Vacuum Sealer: amzn.to/3Hw0xpx, but since we made this video, this one has died. We did use it for about 12-13 years though. Currently, we use the Beelicious vacuum sealer: FoodSaver Vacuum Sealer: amzn.to/3Hw0xpx and we LOVE it! We think it's way better than Foodsaver now too. It "sucks" much better and is more consistent with seals than the Foodsaver. I think Foodsaver just has the brand name going for it.

[@johnnymac8723]

Does the heavy dense smoke make it taste bitter?

[@Brentlythomas13]

No, as long as you let it rest in the fridge a few days before you eat it. It’s wonderful! Great video!

[@josephpeck4315]

Why do you wrap it in parchment paper versus seal it right away

[@WholeMadeLiving]

The purpose is to let the smoke mellow a bit before sealing it, so it gives a smoother less harsh smoke flavor.

[@thisismyusername6717]

I like to do pepperjack cheese with a hickory blend.

[@WholeMadeLiving]

We haven't done Pepperjack yet! Love it! We'll have to try it. Thanks for sharing.

[@jesseabrams5054]

How long do the pellet tubes smoke 4

[@WholeMadeLiving]

Hey Jesse, the 12" one that I use will last over 5 hours. It varies some on your particular pellets used but that's a good ballpark. Thanks for watching and for your question!

[@BobSmith-cs9nq]

I smoke my cheese for 2 hrs and it always gets a hard crust on it. Any idea why? Turns out good flavor wise there is some waste.

[@WholeMadeLiving]

Bob, A couple things that could lead to the excessive rind are smoking too hot or putting your cheese in when it's too cold. I always try to smoke my cheese when the outside temps are nice and cool, but it's hard to wait sometimes. It's also better to have the cheese closer to room temperature when you put it on. Not sure what kind of cheese you were smoking but dryer cheese definitely builds a tougher rind. With cheddar for example, the sharper your cheese the more rind you will get since it's dryer to start with. I'm sure there are more things that could cause this but those are the first few that came to my head. Hope this helps and happy smoking!

[@mikerayle6103]

Love me some steel drivers and smoked cheese to go with my venison summer sausage.

[@WholeMadeLiving]

Ok, you got me. What are steel drivers? 🤔

[@mikerayle6103]

@@WholeMadeLiving It was the music they must have remade the tune in the background one of the ones you used was without lyrics though.

[@WholeMadeLiving]

@@mikerayle6103 Ah ok. You know your music. I might have to check them out. My husband loves that kind of music.

[@mikerayle6103]

@@WholeMadeLiving It's a blue grass band Chris Stapleton was in if you have heard of him. He's very good 👍

[@WholeMadeLiving]

@@mikerayle6103 lol. Of course! My husband is literally laughing at me right now. Thanks for the info and yes, we LOVE Chris Stapleton!

[@BlackJesus8463]

Thanks!

[@WholeMadeLiving]

You're welcome! 🙂

[@Parkster44]

So you’re done smoking . You wait an hour before you wrap in parchment paper . How long do you leave it in parchment paper before transferring it to vacuum bags ?

[@WholeMadeLiving]

Approximately 24 hours. It's not absolutely critical, but you don't want to leave it too long so it doesn't dry out/harden. More detailed instructions are on our site here: wholemadeliving.com/how-to-smoke-cheese-its-easy/ Hope this helps! Happy Smoking! 😃

[@Parkster44]

@@WholeMadeLiving so if I skip parchment paper stage and just do vacuum seal is that ok?

[@WholeMadeLiving]

I can't really give you a good answer on how it will turn out because we've never not done it without the rest. The purpose of the rest is to let the smoke mellow out before you seal it away.

[@Parkster44]

@@WholeMadeLiving perfect . I’ll leave it rest for a day like you guys do ok my spare fridge to avoid the smoke lol I just did a batch of salmon too

[@Parkster44]

So the two weeks after the parchment do I freeze or leave in fridge in vacuum sealed bags

[@mrdcdukes1857]

I neeeeed to see someone take a bite

[@WholeMadeLiving]

Sorry we didn't make that happen. You'll just have to make some smoked cheese yourself and enjoy that bite yourself! 😉

[@wildernessoutdoors6875]

Is that the Firefly theme song?! Loved that show.

[@WholeMadeLiving]

I don't think so...🤔 This is the music in the video: 1) The Colonel - Zachariah Hickman 2) Back To The Wood by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/... Artist: audionautix.com/ 3) Birdseye Blues - Chris Haugen

[@lizardking58]

Is it normal for a rind to form from this process? I did this a month ago, and skipped the resting in the fridge for 12-24 hours part (I’m a rookie smoker). I was wondering if that may be why, or maybe it’s normal

[@WholeMadeLiving]

I'm not sure what level of "rind" you have but being a little firmer on the outside is normal. The outside definitely picks up some color and gets a little more firm.

[@cydrych]

Any cheese that isn’t wrapped and refrigerated will form a bit of a rind as it drys out. So smoking will do the same thing and depending on the humidity in the chamber it could increase the effect. Wrapping in plastic or sealing in a bag/container after smoking can help to rehydrate the surface a bit.

[@USA__2023]

The colder you smoker the less rind, and color change. I did some a few weeks ago at 50 deg F for 4 hours. Used cold smoke generator with apple wood and there was no rind on any of the cheese. You coldn't even tell it was smoked until you tasted it. I vac sealed within an hour after smoking it.

[@chuckfreeman7392]

I want instant satisfaction. But, if it's gonna be as good as this looks, I'm in!

[@WholeMadeLiving]

Trust me, it's worth the wait! All the best things are worth waiting for. 😉 Hope you enjoy that smoky cheese soon!

[@kerplop2263]

cheese vessel. 🧀🤤

[@masterchiefmasterchieflopez]

thank you

[@WholeMadeLiving]

You're welcome! 😊

[@rtcoleman3626]

Use smoking wood chips in place of the pellets I use two tubes this is definitely the best way to eat cheese I have a Pit Boss Austin XL they work great for cold smoked and cheese❤

[@WholeMadeLiving]

Hey @rtcoleman3626, I've never used the wood chips for this but I'm sure it works awesome! I went small on my original Pit Boss and now I'm waiting for it to finally die some day so I can upgrade to a bigger one! Thanks for watching!

[@Audioerotica_music]

I'm so doing this...

[@WholeMadeLiving]

Awesome! I hope you do and hope you love it as much as we do. Might need to wait till it gets cooler outside depending on where you are. 😊

[@ronzo1363]

Nope. You need real wood. 🪵. Hickory and cold smoke it. Been doing it for over 30 years.

[@TMac2195]

Yeah, God forbid anyone does anything different than you.

[@cydrych]

If you don’t have a cedar smoke shack with cedar dowel racks lined with banana leaves and a 60/40 cherrywood/sugarmaple blend fire that is tended by leprechauns you don’t know what you’re doing. Stop spreading lies and misinformation.