Havarti, Gouda and Vermont Cheddar

Discussion in 'Cheese' started by muralboy, Aug 8, 2015.

  1. muralboy

    muralboy Smoking Fanatic

    First time using my cold smoker. It was hard not wanting to eat it all but the cheese that aged for 3-4 works definitely had a more mellow smoke flavor

    crazymoon, bearcarver and rapidad like this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MB, looks good !!!!!!![​IMG]
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great wish I could start my cheese not but just do dang hot, 107 here today but suppose to start a little cool down. 

    A full smoker is a happy smoker

  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Try the havarti w/ dill. You will enjoy it.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Very Good, MB !!![​IMG]

    Nice Job!![​IMG]-------------------------------[​IMG]

  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Great smoked cheese. Was it 3-4 days or weeks? How long did you smoke it?
  7. muralboy

    muralboy Smoking Fanatic

    In the smoker, cold smoked with my Big Kahuna, for 3 hrs.  Let sit in the fridge overnight.  Shrink wrapped and aged for 3-4 weeks.
  8. b-one

    b-one Smoking Guru OTBS Member

    Got some great color on it! Tasty looking cheese!
  9. xray

    xray Smoking Fanatic

    Damn, that looks good!!

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