This is what 23 pounds of cheese looks like.

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biaviian

Smoking Fanatic
Original poster
OTBS Member

I'm doing more in a second batch with flour and kosher salt.  I like to do string cheese for the kids but it is a PITA.  The flour is for pizzas.  I'll probably do another 15 pounds.  I am using wine barrel dust.

We have
  • Horseradish
  • hot pepper
  • White extra sharp (extra is putting it lightly)
  • sharp cheddar
  • Munster
  • Colby Jack
  • Swiss
  • Blue cheese
  • There is another sharp white cheese, but I forget the kind.  Something cheddar or cheddar something.  I thought I'd remember but nope.
EDIT:  I smoke flour but I let it get too smoky.  The salt turned out well and is adding a nice, very mild, smoke flavor to my regular cooking.
 
Last edited:
Tiz the cheese season, looks like you got a good head start. I tried string once and it came out rubbery. Good flavor just not the texture I was looking for. Any tips would be helpful. 

Chris
 
 
Tiz the cheese season, looks like you got a good head start. I tried string once and it came out rubbery. Good flavor just not the texture I was looking for. Any tips would be helpful. 

Chris
I don't like it smoked or not.  My kids eat it like a banana so I have no idea how it holds up as actual string cheese.
 
Dang it that looks good,,, has to get a little cooler here,,, but yep it is on the list for first cold day we get.

A full smoker is happy smoker and yours looks happy happy happy   POINT
 
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My mouth is watering!
I threw a couple of chunks of cheddar in a couple of smokes ago.
Since it was my first try, it got a bit... squishy. (Too hot) But it came out good.
I want to do more of it.
 
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