The temps are very nice here in Iowa today, low to mid 70's, so it's time for some cheese. In this lineup we have Mild Cheddar, Pepper Jack, Sharp Provolone, Mild Swiss, Colby Jack, Muenster, Mozzarella, Farmer and Gouda.
Cold smokin' 'em in the GOSM w/ AMNS filled with Peach. Ambient temps at 66°. Top smoker temp throughout the 4hrs. was 77°. Pulled 'em and cooled 'em down to Vac Pack and fridge for the long wait. That's the hard part! I usually can't stand it and cheat a little after 2 wks, just to see how they turned out. They do get better after a good month.
The new cheeses I haven't tried before were the Sharp Provolone, Muenster, Farmer and Gouda. The only one that I was a bit disappointed with was the Sharp Provolone. It developed some dry cracking and I am expecting it to be a bit crumbly when I slice into it. I'm not all that surprised as it was a very hard and dry cheese to start with. I've had the same thing happen with Parmesan before.
Cold smokin' 'em in the GOSM w/ AMNS filled with Peach. Ambient temps at 66°. Top smoker temp throughout the 4hrs. was 77°. Pulled 'em and cooled 'em down to Vac Pack and fridge for the long wait. That's the hard part! I usually can't stand it and cheat a little after 2 wks, just to see how they turned out. They do get better after a good month.
The new cheeses I haven't tried before were the Sharp Provolone, Muenster, Farmer and Gouda. The only one that I was a bit disappointed with was the Sharp Provolone. It developed some dry cracking and I am expecting it to be a bit crumbly when I slice into it. I'm not all that surprised as it was a very hard and dry cheese to start with. I've had the same thing happen with Parmesan before.
