Bradley Smoked Cheese
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=138847
Printed Date: 31 May 2026 at 1:33pm
Topic: Bradley Smoked Cheese
Posted By: kitno
Subject: Bradley Smoked Cheese
Date Posted: 19 Oct 2024 at 5:28pm
After a chat with the rep at the Bradley Smoker stand at this year's boat show and trying some of their smoked cheese, I thought I'd give it a go myself. Today I'm doing my 3rd batch. So far, no disasters. Internal temperature of the smoker must stay under 30 degrees or you'll end up with a puddle of cheese at the bottom. Filling the catch bowl with ice water helps keep the temp down. About 4 hrs seems right. My 2 previous batches were done at night with an outside temperature under 10 degrees. The Internal temp didn't get above 22 degrees. It's warmer today, so I hope I can keep things cool enough. Havarti and Colby is all I've tried so far.   Cheese comes out a nice golden colour with plenty of smokey flavor. Chilled down after smoking and vac packed. Ideally wait 3 months if you can. |
Replies:
Posted By: Jaapie
Date Posted: 20 Oct 2024 at 8:05am
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That's fantastic mate. Well done! I usually do mine in an offset and use a long vent pipe for exactly the reason to keep temperatures down and just get the smoke going through. Never waited so long to eat - must give that a try. Try smoking brie and camembert. They are one of my staples. It's actually not a disaster to get a bit of heat into these cheeses as the centres go gooey and it's awesome with crispy bread or crackers to dip into the goo. ------------- "Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed |
Posted By: kitno
Date Posted: 23 Oct 2024 at 8:43pm
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