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Smoked Cheese Using the AMNS Batch #1 Using Cherry - Page 2

post #21 of 24
Quote:
Originally Posted by Beer-B-Q View Post




Yeah, both ends and smoked for right at 3.5 hrs.  I  still have a bunch that I didn't smoke and plan on doing it using either wine barrel oak or bourbon oak later this week...

 

 

 

I use the bourbon barrel when smoking cheese.  I love the flavor it gives off.  Heck, I just love the smell of the dust itself.  I swear you can get drunk smelling it. 
 

 

post #22 of 24
Thread Starter 

Over the weekend we got into the cheese that we smoked at the first of the month.


We opened the Hoffman's Hot Pepper, the David Jacks Pepper Jack and the Yancey's Fancy Wasabi Horseradish Hot.  Let me tell you the Wasabi didn't last long, it was Awesome...


I think this time the Cherry Smoke was definitely a lot better than the cheeses I have smoked in the past using Hickory.  It was a much mellower flavor, the Hickory was too harsh.


Everyone that sampled some loved it, next batch I am going to try Bourbon Oak and see how that works...

post #23 of 24
Thread Starter 

Over the weekend we got into the cheese that we smoked at the first of the month.


We opened the Hoffman's Hot Pepper, the David Jacks Pepper Jack and the Yancey's Fancy Wasabi Horseradish Hot.  Let me tell you the Wasabi didn't last long, it was Awesome...


I think this time the Cherry Smoke was definitely a lot better than the cheeses I have smoked in the past using Hickory.  It was a much mellower flavor, the Hickory was too harsh.


Everyone that sampled some loved it, next batch I am going to try Bourbon Oak and see how that works...

post #24 of 24

Great job Paul. I need to crank out some more cheese soon, we are getting low.  I bet that Cherry smoke is gonna be tasty with the cheese for sure 

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