My second attempt at cheese. Kudos to FIU for inspiring me.

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Meat Hunter

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My second attempt at cheese. Loved the first one, but had to wait it tasted good before doing anymore.
Inspired by someone who thinks outside the box of several smokes, Fire It Up.

The first 2 are close ups of some Colby. Cut in half, one side marinaded in some Chipotle hot sauce, the other in the brine/juice of pickled Jalapenos. When removed from their liquid nap, the aromas were strong, I hope they keep them after the smoke.

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The Chipotle and Jalapeno ones are in the upper right hand corner.
The upper left is plain pepper jack, second from the top left is pepper jack with 50/50 paprika and chille powder.
The bottom ones are both Gouda. One on the left has a layer of Dill rubbed into it.

Ready for the smoker.
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After 4 hours on the smoker. Didn't want them on quite that long, but I forgot I was doing them, if you can believe that.
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All bagged up ready for a nice nap in the fridge. Taking these ice fishing the middle of the month.
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I can't wait to see how the jalapeno and chipotle ones turn out.
They should be fine with 4 hours on the smoke, though I do mine at 2 hours I know some people have gone longer and said it was great so I have no doubt it will be good.
Good luck on the ice fishing trip too.
 
Man that looks good. I need to smoke some in the Bradley, about all it is good for...
 
How did they come out?
Getting ready to finish off my last batch of smoked cheese right now, wish I had made more ahead of time, oh well.
Still cool enough outside to smoke some more easily.
 
They were all very good. None of them overbearing smoke wise, as I was a bit concerned about the longer smoke time of 4 hours. The best one out of the batch was the Colby that soaked in the Jalapeno juice. A nice smokey taste with a noticeable zing of the pepper brine.

I haven't done any cheese since this last batch, time to make some more.
 
Way to go...How long did you let them soak in the jalap/chipotle brine? now all that is left is to make your own cheese and smoke it..... $_$
you definitely got more creative then me on my cheese smokes but thanks for the ideas *p1*
 
GOT14U said:
Way to go...How long did you let them soak in the jalap/chipotle brine? now all that is left is to make your own cheese and smoke it..... $_$
you definitely got more creative then me on my cheese smokes but thanks for the ideas *p1*
Click to expand...

I just let it sit 24 hours, and could probably go 6-8 hours if you wanted. As far as making my own cheese, yes, I really want to try that. Living in dairy country, with a few farms in the area, I have a good source for cream and fresh milk. But if I take on any new hobbies, the wench is going to castrate me. I gotta get some things done around the house LOL
 
Sounds like something I would like. I love that Bufalo Chipotle Sauce anyway how was that one? Also did the Jalapeno juice penetrate very deep?
 
Damm Paul, I am sorry. I didn't even see you asked a question to my post. Yes, the chipotle one was awesome and the jalapeno brine one was fantastic. I can't say for sure how deep it penetrated, but each slice was fantastic. I highly advise giving it a shot.
 
I really regret not making up a batch of cheese to have on hand now that it is getting pretty hot outside.
Maybe I'll get a cool night, if not then there is always the pan of ice to help keep things cool trick.
 
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