Recent content by coachrem12
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Amazin Cheese Question
Thanks for all the tips and tricks, everyone. I went back and ate the last bit of the Cheddar after ANOTHER three weeks or so, and it had definitely mellowed. Still wasn't the best, but, better. Then I tried using some pecan wood chips that I found... much lighter flavor, much better, and I...- coachrem12
- Post #17
- Forum: Smoked Cheese
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Amazin Cheese Question
Just posted in the Roll Call. Sorry about that. I've let the cheese sit in plastic for 2.5 weeks-- it will be 3 weeks this saturday. The Gouda has definitely mellowed, as has the White Cheddar, but the regular cheddar still has an "oversmoked" taste. Could be that it's TOO smoky, as some...- coachrem12
- Post #8
- Forum: Smoked Cheese
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Roll Call from Grand Rapids, MI
Hello... I am Kevin, from Grand Rapids, MI. Been reading posts for a long time, never joined the fray until last week. Love the site. My favorites to cook up on the smoker are ribs and salmon... on the grill, it's big ol' Rock-Salted Ribeyes. Love the site.- coachrem12
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- Replies: 7
- Forum: Roll Call
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Amazin Cheese Question
Hello everyone... new poster, long time reader. I received Todd's Amazin Smoker for Christmas, and have used it twice to smoke cheese... the smoker has worked wonders, if anyone else is thinking of cold smoking, just BUY ONE, it's worth it. Anyway-- my question is this: every time (once...- coachrem12
- Thread
- Replies: 20
- Forum: Smoked Cheese
