yesterdays cheese a thon
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this is the first time for us with the Havarti, so i am curious myself. now it is the wait and resting part that is hard to do....
i will most certainly update on the gorganzola and havati. there is a cheese company down in southern oregon that make a smoked blue and a "oragonzolla" that are fantastic, (actually word class Medals) and if this first round with the blue is even edible i will be thrilled (the gorganzolla was an experiment at best)
there is always back-up my friend...LOL, but your right it sometimes is difficult waiting, walk out to the shop, open the refer for a cold beer and smelling the cheese just sitting there...
i here that, next week i am in oregon, washington and idaho back thursday and off to vegas for monday-wednesday (work) then home and off to seattle no real rest for two weeks.. but the good news i am going to break down this weekend and sample last weeks efforts....your right i couldnt hold out lol
i feel for you guys back there since originally from way, way upstate NY , but our winter has been mild, in comparison here in SW Washington so i have been taking advantage