First time, but not the last....

Discussion in 'Cheese' started by ellymae, Oct 11, 2009.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    After looking at a few threads here on smoking cheese I said to myself - Self - why not?
    We had to reseason the BYC and I took it as a perfect opportunity to smoke some cheese.
    I put in 2 bricks - an extra sharp and a sharp chedder. Used Oak and let it go about 2 hours...


    Temps were a tad too high....

    So while not pretty, it is pretty tasty. I will let it sit in the fridge for a few days to let it mellow.

    Thanks for the ideas I keep getting here...
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Sounds like you had too much heat, cheese needs to be cold smoked as low as possible.
     
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Ya know, even though it melted a tad I bet it will still taste pretty good in a couple days. Hope to see an update on the taste factor.

    Kudos for trying! [​IMG]
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks like it took on a nice color too.
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Looks real tasty. It will firm back up in the fridge.

    Enjoy.
     

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