Another successful cheese smoke

Discussion in 'Cheese' started by hillbilly jim, Aug 5, 2016.

  1. hillbilly jim

    hillbilly jim Meat Mopper

    Colby Jack, Monterey Jack, Sharp Cheddar and Swiss.

    I'll let these 1/4 lb. sticks rest awhile, then vacuum bag 'em and store 'em for aging.

    redheelerdog and tropics like this.
  2. mrsmoklestein

    mrsmoklestein Fire Starter

    -As someone who was born and raised on Wisconsin I can say you did a pretty good job here. If possible, try finding some mild brick next time-it turns out AWESOME-but it takes so very little smoke that it's almost comical-even less than other cheeses.

    If you can find it Widmers Cheese in Theresa, Wisconsin  makes the best brick cheese in the nation hands down.

    Good job, looks great.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Holy Cow Jim!

    That's some good looking cheese there buddy!

  4. hillbilly jim

    hillbilly jim Meat Mopper

    Thank you, gentlemen. The compliments are much appreciated.
  5. okie362

    okie362 Smoking Fanatic

    It's around 100 degrees each day for the next month or so in OK so I won't be doing and "cold" smokin at all for a while.
  6. mrsmoklestein

    mrsmoklestein Fire Starter

    Ever think about doing curds?[​IMG]
  7. hillbilly jim

    hillbilly jim Meat Mopper

    No Sir, but next week, I'll be working on smoking cream cheese and dehydrated/powdered onions and garlic.
    Last edited: Aug 5, 2016
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Jim that looks great!! to hot for cheese by me even at night 

  9. mrsmoklestein

    mrsmoklestein Fire Starter

    Sounds great....just me, but I would toss some spuds in there as well for good measure :D
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Cheesus! No cold smoking here for a while, good thing I have a stockpile.
  11. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Here here, me too.  Currently surviving off of May 2015 smoked cheese and butter,   But, we are getting kinda low so I look forward to another winter smoke a thon.
  12. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice cheese Jim, looking good!


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