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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Aging Cheese, Everything Except Caves => Topic started by: jimk on May 25, 2015, 07:24:00 PM
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Used an old Brinkman smokey joe - dryer vent hose and a styrofoam cooler. Cooler stays nice and chill with ice blocks
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Very cool, jimk. Shows ingenuity and the creative use common items. The nice thing is that when the box gets really rank all you have to do is spend a couple of bucks and get a new one. This is certainly worth a cheese! :D
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Thanks Kern!
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I'll second that motion. ac4u
Cheers,
Bill
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Looks great. How long do you smoke for and for what size cheese? I love King Island Smoked Cheddar. A cheese from me also.
Shane
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Shane, cheese is 2 pounds, I smoked it for 4 hours.
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Thanks. Is the cheese fresh from drying or do you smoke it further along in life? I read on the King Island Dairy (an island between Australia's mainland and Tasmania) that the smoking provides a protective layer for maturing. Is this what you expect?
Shane
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Shane, I air dried the cheese for 2 days after brining before smoking it. The smoking does seem to give the cheese a better rind. I aired the cheese for a day before waxing to make sure it was not "sweating".
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I have ordered a 4 inch battery powered fan to insert at the cooler end of the dryer hose to help keep the wood chips burning.
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Thanks for the info Jim. Maybe one day I'll be able to give it a try.
Shane