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valve90210

Cheddar and Haloumi

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My mother is having a birthday bash in a few weeks and is producing a ploughman's meal I said I'd smoke some cheddar for her to add an additional option to the evening, so yesterday while it was nice and cold I smoked a few blocks using some nice oak pellets. I was also going to smoke some feta but my local supermarket didn't have any in stock so instead I opted for a a couple of blocks of Haloumi to give it a try.

Here is is sitting in the fridge drying out after about 4 hours in the smoker.

Cheese.thumb.jpg.5c77ef0317ca99e7163489d95869c98f.jpg

This evening I shall vacuum pack it and date it and it should be lovely in time for the birthday bash in March!

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Looks great Scott. A hint to avoid the black grate lines on your cheese - place a wire cake cooling rack on your cooking grate first. This can then be easily washed afterwards.

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16 hours ago, Wade said:

Looks great Scott. A hint to avoid the black grate lines on your cheese - place a wire cake cooling rack on your cooking grate first. This can then be easily washed afterwards.

Thanks Wade that is a very good idea, I have done similar in the past but was in such a rush on Sunday I wasn't really thinking about it.  The hardest part though is convincing my little boy that it will taste horrible at the moment and that's why he can't taste it yet! :D

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It looks as if they could be cut to size quite easily too to fit round and smaller size smokers

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15 minutes ago, Wade said:

It looks as if they could be cut to size quite easily too to fit round and smaller size smokers

Yep, as well as this type, you can also buy oblong ones that are perfect for cutting down 

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I finally tried some of the smoked haloumi at the weekend. I simply pan fried it to give it a little gold colour on the outer and let it get a little soft in the middle and it was delicious!

Next time i have chance I shall be getting several blocks and doing a full sokers worth, though obviously a little more tricky with the warmer weather coming. (mailbox mod might be needed at some point...)

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If you smoke it in the morning or evening when the temperatures are below 15 C you should be fine. You just need to ensure that the cheese does not get warm enough for the fat to sweat.

 

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How long do you leave the cheese in the fridge to dry and how long in vac pack to mellow before eating? I guess I am asking how long in total before you can eat it.  What is the Mellowing period of time?  

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:yeahthat:. You only need to leave it in the fridge for a couple of hours (uncovered) before you pack it. I have left it overnight before and in the morning it has started to look dry and cracked. Once it was vac packed though it was fine after the maturing period.

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