Applewood Smoked Gouda and Provolone

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Smokin Don
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Applewood Smoked Gouda and Provolone

Post by Smokin Don » Wed Dec 05, 2012 08:14

I wanted some smoked cheese for Christmas so needed to get it done; it needs to age a couple of weeks after smoking. Monday I bought a chunk of Gouda, from Holland and a chunk of sharp provolone from Wisconsin. I would have enough to give some away for gifts too.

I smoked a batch awhile back that turned out good. Cheese needs to be cold smoked, keeping temps. below 90 deg. F. It was just below 60 deg. today so that would work. I used my Traeger pellet smoker for the smoke chamber and for the smoke I used an Amazn tube smoker and a RSI, reusable spice smoker, from Smokn Spice to generate the smoke. I filled them both with 100 % apple wood pellets.

When I got them both lit and smoking good on the bottom rack; I placed the cheese on a frog mat on the second shelf. I have the ability to just run the blower fan on my Traeger but found the smokers work better without it. I place a wooden clothespin under the front edge of the lid for some air intake.

I placed my remote temp probe on the top grate just under the cheese to monitor the temperature. I was able to keep it below 80 deg. F. I smoked the cheese for two hours and had a nice color.

I got it all vacuum packed and in the fridge. It should be just right for Christmas.

My cheese
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My smoker set up
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Sliced cheese
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After one hour of smoke
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Done after two hours
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I cooled the cheese awhile in the fridge before packing
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All vacuum packed
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Smokin Don
I am not aging, just marinating!
http://pelletsmokercooking.blogspot.com/
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Chuckwagon
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Post by Chuckwagon » Wed Dec 05, 2012 12:06

Wow! Don, that stuff even looks "amazin". :mrgreen: I can only imagine how it tastes. What a terrific gift for someone to have during the holidays. Do you make a little sausage with it too, for friends and relatives?

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Smokin Don
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Post by Smokin Don » Wed Dec 05, 2012 15:19

Chuckwagon wrote:Wow! Don, that stuff even looks "amazin". :mrgreen: I can only imagine how it tastes. What a terrific gift for someone to have during the holidays. Do you make a little sausage with it too, for friends and relatives?

Best Wishes,
Chuckwagon
I would like to but I am a little lacking when it comes to sausage making. After the holidays will be looking for some help on making sausage. I may make some of my smoked Cajun crackers, olive oil and seasoned saltine crackers. They are addictive and would go great with the cheese. When I get time I will post the recipe. Don
I am not aging, just marinating!
http://pelletsmokercooking.blogspot.com/
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Post by ssorllih » Wed Dec 05, 2012 16:04

I smoked some cheddar way back in January this year and it has stayed mold free in the fridge all year. Don That work looks lovely.
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Post by ssorllih » Fri Dec 07, 2012 18:33

I am doing some salmon , cheddar, gouda and pepper jack for a friend on my disposable racks. Image
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Post by ssorllih » Sat Dec 08, 2012 04:20

Pear smoked salmon. 12 hours @ 49°F Image
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