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...
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...