Discussion in 'Cheese' started by meat hunter, Jan 14, 2010.
I did some sharp cheddar about 3 weeks ago, used a soldering iron in a can to cold smoke.
Smoked for 1 hr using hickory.
At first it smelled terrible, bitter nasty smell. Thought it would be crap.
2 weeks latter, man it tastes great, I think it could even use more smoke taste to it.
Next time I will try 1.5 hrs or so.
If that tastes even half as good as it looks, it'll be great!
Do not touch----two weeks!-----OUCH !
Fine lookin cheese, That should be real tastey. The hard part is waitin!
Cheese looks great, let us know how the peppered one works...
That is some great looking cheese
Now cheese is one of the things I haven't tried yet but I will soon enough I;m sure. I just have to learn to slow down with the sausage thing first. Thats one thing I have learned is finish one obession then move into the next obession.
Thats exactly what I thought about mine when I took it out of the smoker. It's been sitting for about two weeks, so gonna cut into some this weekend. I gave it about two hours, was afraid that was too much.
Yummmmmy looking' Nice job.
Whats the highest temp you can smoke chees at????????????/
Looks good by the way
Cold smoking is generally considered 100 degrees tops but I've never tried it before. Going to try it this weekend I think. Got some bacon going on I'll just segregate part of the grill for cheese.
Great idea on the white cheddar rubbed in dill. I bet that will be yummy. I will be looking for that post. Yummy!