Nice Batch of Cheese

Discussion in 'Cheese' started by link, Mar 26, 2016.

  1. link

    link Smoking Fanatic SMF Premier Member

    Let me start with some praise first.

    I ordered some supplies form Todd (A-Maze-N Products) because I was out and wanted to smoke some cheese this weekend (and other items). I placed the order Monday morning at 9:50 AM. By 10:05 I had order confirmation and shipping confirmation with a tracking number.

    Everything arrived Wednesday afternoon. This kind of service cannot be beat. Thanks Todd!


    OK so on to the cheese, I got everything cut up (yeah there is a joke in here but no) and in the smoker. This is 3 lbs of White cheddar, 4 lbs of Sharp Cheddar, 1 lbs Swiss and 1 lb Monterey Jack. My A-Maze-N Tube smoker going with apple pellets. Bottom shelf is a bunch of Pablano peppers just because and once this was going I thought what the hell and added 1 1/2 dozen hard boiled eggs (not pictured).


    Three hours later. I will Vac Seal these today.


    Rolling Smoke


    Thanks for looking.

    Link
     
  2. smokinal

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

    Nice looking cheese!

    The color is perfect!

    Great job!

    Al
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great Link!! nice batch you had there 

    A full smoker is a happy smoker

    DS
     
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Nice looking cheese!Thumbs Up
     
  5. bigtree

    bigtree Newbie

    I never thought about smoking cheese.I'llhave to try it.
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    link that looks great wait till ya see the color develop.

    Richie 
     
  7. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Looks good. Now for the wait. It will need 3+ weeks for the flavours to mellow. Let us know how it turns out [​IMG]
     
  8. link

    link Smoking Fanatic SMF Premier Member

    Thanks Guys. Wade waiting is the hardest part. I usually wait 2 months before opening it. I have found this is when I like it the best.
     
  9. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    I agree with you - it can be tough to wait. The smoked cheese I am selling now is about 3 months old. It started off as bog-standard catering mature cheddar but in the 3 months since it was smoked it has developed a lovely deep rounded flavour.
     
  10. gearjammer

    gearjammer Master of the Pit

    Nice looking cheese, good color.

    Got to try apple.

                               Ed
     

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