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Discussion in 'Cheese' started by hagisan, Jul 21, 2013.
M-Jack, P-Jack, Brie & Bleu cheese
It will be great!
Nice! Smoked cheese is awesome It's been too hot here to smoke cheese. What type of wood dust are you using?
looks good, I have been wanting smoked cheese, but has been way to hot here
Thank all for the compliments. After 5 hours in the smoker using maple dust in the amns here's the cheese resting before vacuum packing. Also a couple crappy close-ups with the cell phone camera.
Looks like it turned out just fine You have some great cheese to look forward to now!
Looks perfect to me..... In a month or 6 it will be even better...... if you can wait that long...... LOL
Dave & Friends.
This is what I do not like about the smoking of cheese. I have learned thus far the longer you can wait the better. I have not been into this long enough to really have a cheese age the way some of the other forum members have had. My family and friends love the cheese I did. I am currently out which is not good now that I have a new cheese addiction. I plan to smoke cheese this fall/winter until my beer fridge is full. Then I'll buy another beer fridge.
And so it begins...