Smoking

[Daznz]

I'm keen to smoke my second Gouda  it will weigh around 1kg I have a nice cold  smoker that runs around 19c temp
what sort of time do you cheese smokers  suggest    I should smoke it for?

Thanks Daza 

[Cheese Head]

Daza, good question, I don't know as never done one. While you are waiting for responses, you could search the forum on "smoke" I believe there are several posts on methods but hidden/hard to find.

[FRANCOIS]

30 minutes per side will get you some nice flavor and color on a 1kg....you miht try up to 45 minutes.  I used to do 5 kgs at 1 hour each side in my smoker.  Keep the chamber humid and as cold as you can (use ice cubes in possible). 

Are you going to smoke it young or old?  You will get very different results depending.

[DeejayDebi]

And keep the smoke very light and thin. It gets really nasty if you get heavy smoke. I usually smoke my cheddars for about 20 minutes because they are strong flavored cheeses. The milder the cheese the less smoke it needs.

If you can smell the smoke but can't really see it - it's perfect!

[FRANCOIS]

I agree with Deb, the cheese can easily pick up a creosote sort of flavor with heavy smoke.

[Daznz]

Cheers for that my chamber is cold it should be fine .So I guess you want a smoke you cant really see justs add flavor

[DeejayDebi]

Yes! That is why it is called - thin blue smoke. It's hard to see unless it's cold out or you just opened the door.

You can see what I mean in the photo I use for an illustration on my webiste. I outlined the smoke. I also had to fiddle with the contrast in the photo.

[Daznz]

Thanks Debi Great help

[DeejayDebi]

Your welcome.