How to Smoke Cheese

[@Cheese52]

New Book Available! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)

[@GavinWebber]

Hi Lisa, I know I'm late to the party but just want to say thank you for making this video. I haven't tried smoking cheese yet as it was far too hot here in Australia. Hopefully, we will have a milder winter this year and I can use my BBQ just like you did. I think I will try both methods as you did.

[@Cheese52]

Hi Gavin! No worries! There's always a cheese party going on here :) Hopefully you'll get to smoke some of your own soon :) Enjoy! Say hello to Kim from us :)

[@DeepSouthTexas]

Wow, that is a lot of smoked cheese. I was not aware there was a controversy about when to smoke the cheese. I thought it was after ageing. Now I know better. Thanks. 🤠

[@Cheese52]

Thanks, Larry! I passed it around the neighborhood, and it sure didn't last long. The controversy is interesting - and apparently it continues in our house with Lisa- 1 vote for Pre Aged smoke and YumYum- 1 vote for After Aged smoke. By the way, for those of you reading this comment, this is my cheese friend Larry, from Deep South Texas. He is a homesteader wannabe ( his words, not mine :)) and he puts out some fantastic cheese videos. Visit his channel. You will enjoy it! Lisa

[@samirbrakni7555]

thank you so much for sharing and for the large number of explanations you give in your tutorials, your passion inspires, well done Lisa!

[@Cheese52]

Glad you like them!

[@peglamphier4745]

That's exactly what I do. I have a smoker, but it gets warm enough to cook things, so it's No Bueno for cheese. The little smoking tube is so brilliant. I always smoke near the end of aging, but I also age a little after smoking to help mellow the smoke out a little, as well as make sure the aroma/flavor permeates the WHOLE cheese. I just re-vac pack them. Thanks for the video!

[@Cheese52]

Hi Peg, Yes,It's a good process. Cold smoking is the way to go for cheese, and letting it mellow in the fridge or vac seal for a couple of weeks is essential to rid the cheese of the ashy flavor and allow the smoke to fully permeate the wheel. Cheers to smoked cheeses! Lisa

[@kristendavis7870]

Great video...Adorable kitty!

[@Cheese52]

She's blushing!😊😻

[@karenc5023]

Looks beautiful and delish!

[@Cheese52]

Thanks! It was a real hit with the family.

[@Artiefrog]

Yum yum is so cute.

[@Cheese52]

She's blushing!🐈

[@Artiefrog]

Cheese52 ❤️❤️

[@mariannedal9068]

Your book is very very good, and easy to understand, Enjoyed it and still do, very much. Great benefit, is all the kowlege you have and give to us. I do hope that you will make at least one book more. I would like to read more about "trouble shooting" more about the the importens of the weight / time you put the differnt cheeses,. And maybe more cheese recepies, and lot more cheese knowlwge Best regards Marianne from Denmark

[@Cheese52]

Hello Marianne, Thank you so much for your lovely review of my book! I am so glad you are enjoying it! I am not yet sure about a second book, but if it materializes, it will surely have more recipes and more cheesy knowledge. This book is designed to take the beginner to an intermediate understanding of the science of cheesemaking. The next one would take it further. The choice not to include a troubleshooting chapter in this book was an intentional editing decision. Instead, I included troubleshooting information throughout the text, where it could be easily absorbed with the material being presented in the context of the conversation that was happening in the chapter or recipe. The detailed chart in chapter 11 which identifies contamination points in cheesemaking protocol is a good example. Both my editor and I felt this was a better way to present the information. Troubleshooting chapters in some cheesemaking books can be repetitive, generic, and not applicable to every cheese type. My intent was to present the information at the appropriate time, in digestible format. Many of my video recipes do the same, that is, present the information at the step at which the problem is happening, or could occur. My Quick Mozzarella is a great example of that. If you have a particular question about something that you need some troubleshooting advice, ask it here, and I will be happy to walk through it with you! To recap, my troubleshooting advice can be found: 1. Throughout the text of the book 2. In the videos 3. In the treasure trove of comments in the videos Regarding the question about the importance of weights and times during the pressing stages- I watch the rate of whey expelled, and I watch the way the curds knit together over time. That is how I determine the times and weights to use. The type of cheese matters. Some cheeses have less moisture, and need more time and pressure during the last stages of pressing, like Cheddar. Cheddar also includes a salting step of the curds before they are pressed. This will increase the rate at which the whey is expelled, and slow the rate of acidity while it is being pressed. Others, such as Butterkase hold much more moisture, and require less time and pressure at the pressing stage. Thermophilic cheeses typically require less pressure. Asiago is an example of that. All cheeses benefit from applying pressure in stages, from light to heavier. This helps to prevent the whey from being trapped in the cheese, which can cause bitterness. The length of time in the press is also determined by what the final pH of the cheese should be. As the cheese is cooked and pressed, the culture continues to multiply, which raises the acidity of the cheese, especially in brined cheeses, because the cheeses have not yet been introduced to salt, which slows the rate of the pH drop. You can read more information about this in chapter 5, and see it expressed in the corresponding infographic in the chapter. All of these factors, plus much more play a role in how the cheese is knit together. I hope this information helps. Happy cheesemaking, Marianne! Lisa

[@pipermcghehey5456]

This video is amazing and helpful! Thank you for posting it. I love both you and Vince!

[@Cheese52]

Thanks for that amazing feedback! Vince is the barbeque guru around here, so it was a perfect combination of our talents :) Plus, it was his first video debut!

[@pipermcghehey5456]

Aw, that’s fun!

[@norman1826]

fantastically interesting stuff ...

[@Cheese52]

It is. And the Colby was soooooo good.

[@kristendavis7870]

How adorable!!

[@MISSINGROGERHOWARTH]

Yum yum is such a good kitty! :) She is a Calico cat correct? I just can't get over how much Yum yum reminds me of my Snoopy; she is making me miss her so much! Your cheese looked yummy as usual...and I absolutely love smoked cheese! Thanks for sharing!

[@Cheese52]

Yes and yes! She is a sweet sweet Calico kitty. Snoopy is such a cute name for a kitty! Are you going to try to smoke some cheese? It really is pretty easy, even without a traeger type of bbq smoker. The smoker tube is a game changer!

[@MISSINGROGERHOWARTH]

@@Cheese52 I hope to in the near future! Thanks for the info and the demo! :)

[@MarLindaPerez-s1i]

Looks awesome! I want to try it. 🥰 Would you say there is a good cheese to smoke first or best?

[@Cheese52]

I like smoked Gouda, Cheddar, Swiss and Mozzarella. Any of these cheese would be fine to smoke.

[@Tatersalade]

Thanks for sharing. How would it affect the cheese if I only flip it at the halfway mark?

[@Cheese52]

I like to flip at 30 minutes so that the side that was just smoked rest a little before I give it a new smoke "layer". But if you can't baby sit the cheese as often, do it at the half way mark.😉

[@Tatersalade]

@@Cheese52 Thanks.

[@williamstovall7098]

Hi do you have a video of how to make pepper jack cheese .

[@Cheese52]

Sort of- Here's a link to Monterey Jack kzbin.info/www/bejne/g2ankHR6nt-Aipo

[@heidisnow]

Yum Yum definitely stole the show in this episode.

[@Cheese52]

Haha, yes! She loves to hang out near the screen door when we are outside. She won't take a single step outside though. She is a super scardey cat!

[@judymacdonald210]

Hi Lisa, prior to smoking, was your cheese in the cheese cave or the kitchen fridge?

[@Cheese52]

Great question. The ones I made were in the cheese cave, and the ones I bought (the rectangles) were in the fridge. You can smoke cheese immediately after they are made, or you can smoke them after they are aged, it is totally a preference thing:)

[@justosoler8408]

Hi can you teach us how to make cottage cheese with large curd ?

[@Cheese52]

Sure! Here you go! kzbin.info/www/bejne/pYi6hmmYmpl2p6c

[@joelfrance]

07:25 She popped up. So cute!!!!

[@Cheese52]

Mhmm. She's pretty entertaining, that's for sure!

[@joelfrance]

@@Cheese52 I'm really looking forward for your new videos and more from yumyum 😉

[@joelfrance]

I really would like to try making mozzarella cheese because it won't take a long time. Unlike cheddar cheese that I have to wait for six months. I have kids in the house and before you know it they've eaten chunks from the cave. Whew. We all love cheese. 😂

[@Cheese52]

Fun! I'm sure your kids will have a blast making it with you. Enjoy!

[@CB-mt4kk]

Hello, My family and I are really enjoying your channel! I was just wondering what book(s) would you recommend for a beginner cheese maker? Many Thanks

[@Cheese52]

Hello and welcome! I'm so glad you and your family are enjoying the channel! My first book was Ricki Carroll's Home Cheesemaking and I love it. Here is a link. (affiliate link, which means II make a small commission at no cost to you) cheesemaking.com/products/home-cheese-making-book?aff=35 Also, here is the beginner's series playlist on the channel. So excited for your family to try cheesemaking! Which cheese will you try to make first? kzbin.info/aero/PLxnhlZN98kTS5ClDEQDwR13kCwiH-J_iF Happy Cheesemaking! Lisa and YumYum

[@CB-mt4kk]

@@Cheese52 Thank you so much!!!! I am going to try making the mozzarella cheese from your beginner series 😃

[@Cheese52]

Great! Happy cheesemaking!

[@ajinpnw6221]

If yum yum was a dog 😂 she would eat both at same time! Awesome video

[@Cheese52]

True story, and thanks!

[@Domowyser]

I love smoked cheese. I've been making cheese for some time, but I've never smoked hard cheese. Only fresh like queso fresco etc.

[@Cheese52]

Oh cool! I've never smoked fresh cheeses but I think Mozzarella would be wonderful. Try this. I think you will really enjoy it!🧀💛

[@Domowyser]

@@Cheese52 I definitely have to try. Btw excellent content. If you want -see mine ;)

[@Cheese52]

@@Domowyser Thanks! What's your channel name?

[@Domowyser]

@@Cheese52 Domowy ser, it means homemade cheese in Polish. Just starting, but I will be very glad when you like it a bit ;)

[@Cheese52]

@@Domowyser Cool! Will do!💛🧀

[@radwangalgai]

I like the way you do those videos rather than cheese 😇 I'm kidding,, I'm a cheese lover, I just want to say that you are so helpful, thank you.

[@Cheese52]

Glad you enjoy the channel :)

[@radwangalgai]

@@Cheese52 I do, and you are professional.. Thank you so much for your lovely experience and information. I wish someday to be like you. My best regards.

[@ragnarmjolnir9654]

Great show. I'm xfering some of your making vids to paper. In honor of the impending pocky lips we're having.😂🤣

[@Cheese52]

Oh cool! I've always said cheese making would be a great skill to have during the zombie apocalypse! And here we are, sort of :) Thanks for watching, and happy cheese making :)

[@gamingwarriorlord-falcon]

Your cat is adorable.

[@Cheese52]

YumYum says thanks!

[@gamingwarriorlord-falcon]

@@Cheese52 check out this website please. www.rbth.com/russian-kitchen/329871-10-russian-cheeses I would like to see you make one of them.

[@veronicaescobar6590]

👍

[@Cheese52]

Thanks!

[@deepakshukla5100]

welcome sister after a long time

[@Cheese52]

Thank you so much Deepak😀

[@arafasmail4695]

Ay love ite

[@Cheese52]

Thanks!

[@mominashahid8358]

Hello, sister, Where is the mothed???? From Pakistan.

[@Cheese52]

Hello from the USA! I'm not sure I understand your question.... sorry.

[@mjeedsh_9330]

😍

[@Cheese52]

Thanks!

[@weegie2818]

You'd have to smoke summer cheeses real early in the morning...?

[@Cheese52]

Yes, I think that would work just fine!

[@weegie2818]

@@Cheese52 Lisa, can a cheese be made with A2 milk for those that are lactose intolerant that can drink A2 milk? I read the carton and its only ingredient is milk. Trying to find a cheese for my daughter. Antibiotics induced lactose intolerant years ago. She can tolerate cream, A2 and lactose free but not regular milk from the grocery store. Any suggestions? I'm thinking A2 mozzarella would be a good place to start.

[@Cheese52]

@@weegie2818 I did some research. A2 milk can be used for any cheesemaking recipe. If your daughter can tolerate A2 milk it would stand to reason that any cheese made with A2 would be ok. In my readings, many people reported making yogurt with A2 milk and were able to consume it without the ill effects of lactose intolerance. Full disclaimer here - I am not a food scientist, dairy scientist or physician, I am reporting on my research. Your health decisions are your own. I do know that cheese made with regular milk it's the hard cheeses, such as Parmesan that have the least amount of lactose. Fresh cheeses, like cream cheese, Mozza etc have the most. Happy cheesemaking and I hope you find something your daughter will be able to enjoy!

[@mominashahid8358]

Hello, your cat is very cute. . I have a cat ( Sitara) same your cat. Hahaha. I want to trying your other recipes like cheese. From Pakistan.

[@Cheese52]

Cool! YumYum has a new cat friend and I have a new cheese friend. Greetings from the USA!

[@mominashahid8358]

Thanks dear

[@TumpaHaque144]

Hiiii

[@Cheese52]

Hello!

[@tonnasaunders1980]

Oh no! I'm out of cheese vids! I need more pleeeeease

[@Cheese52]

Hi Tonna! Good news! I am working on some vids right now - SPOILER ALERT - They are "Tuscan Cheese with Wine" and "Farmhouse Cheddar". Your support of the channel means the world to me. Stay tuned! Lisa

[@intothedarkvoid7738]

Just don't inhale

[@Cheese52]

Hahaha😤

[@williamstovall7098]

Hi do you have a video of how to make pepper jack cheese .

[@Cheese52]

I have a Monterey Jack video. kzbin.info/www/bejne/g2ankHR6nt-Aipo Here's what you can do: Take 1-2 Tbsp of hot red pepper flakes and boil in about 1/2 cup of water. Drain the flakes for later. Pour the water in with the milk as it heats up. When the curds are dumped into the colandar, mill the pepper flakes through the curds with your hands. Hope that helps! Lisa