Supply is getting low...

Discussion in 'Cheese' started by bertman, Oct 5, 2014.

  1. ...and so are the outdoor temps. So I stopped at Trader Joe's yesterday and picked up a selection.

    I'll be using wine barrel pellets, but this will have to wait until we get back from a soccer game. Meanwhile, I've borrowed and maybe improved on some other members' idea about flagging each variety so I can remember which is which when I package them. Last time I wrote individual labels on a piece of paper, and that was a pain. This time I cut a toothpick in half and used a number of stripes to differentiate. 

    I'm thinking this might be as easy as it can get. I'll post more later.
    themule69 likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Multi-colored toothpicks work good too!
  3. Dirtsailor, those don't stain the cheese? I would be worried that the color would leach out.
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Bacon cheese? I need to get out more.
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nope never had then leach out. You can use the sandwich toothpicks that have the frizzy colored tops, or get the colored plastic swords, but I've never had the color leach out of the wood ones.
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Gotta love smoked cheese!

  7. The bacon cheese is actually a processed "cheese" (I need to read my labels better). And so far, I have to say I am disappointed in it. Not much evidence of bacon.

    I think the double cream gouda is going to turn out to be amazing. It already is incredible, and now I have to seal them all and let them age.
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good from here I need to get my supply back up also. 

    Good Luck 

     A full smoker is a happy smoker

  9. They have cheese on sale now and the temps are getting lower.I will be smoking some cheese soon.

    Happy smoken.

  10. knuckle47

    knuckle47 Meat Mopper

    Funny thing with smoked cheese, we all have the same comments....gotta rebuild inventories. Down to our last few here also and a little happy for the cooler temps but not the fuel oil bill
  11. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I am dying for some cooler weather so I can do some cheese again.   My inventory is getting very low.
  12. rlcollier

    rlcollier Newbie

    I am thinking of making a cold smoker out of a running mini fridge. I'm getting to impatient waiting for cooler temps! What is everyone's thoughts on using a mini? You can keep it as cool as you want and It shouldn't get hot enough to affect the insulation. Thoughts or concerns?
  13. I think eventually you would ruin the fridge's circulation system because of the smoke residue buildup. I'm sure there are members who know more about HVAC or engineering than me that might tell you otherwise. I'd be the first to say their opinion means more.

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