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Yeah I wasnt sure how to vote there so left it blank. Must be how the elderly felt in FLA in 2000 lol. At least there were no hanging or dimpled chads.
I smoked some seriously sharp cheddar about 15 days ago & just tasted it for the first time. I would have to say that it's my favorite smoked cheese now. I use it in ABT's all the time, but never smoked a block of it before.
My favorite is an extra sharp white cheddar that is locally made (I get it from my butcher). Besides that it is a very spicy pepper jack that the same butcher makes. I haven't been impressed with any "store bought" cheeses that I have smoked. I suspect that is because of the quality difference between the locally made cheeses vs the mass produced cheeses.
Has anybody ever done a hard cheese like Parmigiano-Reggiano? I smoked some with my last batch and have it sitting in the fridge but I am wondering how well it takes on the smoke flavor.