Discussion in 'Cheese' started by capntrip, Feb 22, 2012.
B4 & After pics of last nights cheese smoke
yummy now the hard work you must wait
I did some Jarlsburg before the holidays and we all loved it!
Dont have to wait on the philly. just put it in the fridge to chill and then it is good to eat.
Looks good. Gotta try that Philly on the smoker.
My plan is to make smoked salmon dip with the philly and my smoked salmon
Smoked salmon dip! That is some good stuff!
Cheese looks like it really took on some nice color
The philly made an awesome Salmon dip 1 chunk of philly
couple TBS of Sour cream
2 baby dills chopped
couple slices of onion chopped
2 chunks of flaked smoked salmon
Nice job on the cheese smoke
Just opened some Monterey jack & Swiss from a couple weeks ago and it is so good!! Have to go buy more cheese and smoke some more!!!!
Did you take them all out at the same time or did certain kinds exurb more smoke than others?
I have been trying them 1 at a time and so far they all have a pretty heavy hickory smoke to them.
I just put the AMNS in full and go to bed and pull the cheese out the next morning and it's usually still smoking when I open the smoker in the morning.
I try to smoke some everyweek so that there is always some that is ready to eat.
I may let it smoke too long but so far everybody has liked it.