Apple Smoked Amish Cheese

BGKYSmoker

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• May 12, 2011

• #1

Have a couple small blocks of cheese going to cold smoke with apple.

Amish old style swiss and horseradish.

2 hours first then i will look at the color. If not what i like another hour. Vac seal, date and label for later. I have some smoked cheese thats vac sealed for a year now.....MMMMMMM

 

Bearcarver

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• May 12, 2011

• #2

NEPAS,

I'm interested to see how that horseradish cheese gets.

I included a block of that in my last cheese batch, and it got a kinda sour taste. It was strange. I didn't care for it. All the other cheeses in the batch were great!

Thanks,

Bear

 

biaviian

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May 26, 2010

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• May 12, 2011

• #3

I did a block of horseradish about a month ago and loved it.  I wonder if it depends on the cheese itself?  I used the Oak Bourbon Barrel for that cheese.

 

BGKYSmoker

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Rineyville, KY

• May 12, 2011

• #4

Just add todays cold smoke cheese to the 50 lbs i have in the fridge.

 

SmokinAl

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• May 12, 2011

• #5

50 lbs.? You can send some down to me for an independent taste test!  

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• May 12, 2011

• #6

Went to help my neighbor.....OH CR@P

THE CHEESE

Got some good color so these are getting sealed, marked and dated and put way in back to mellow and age.  Yes i did cut the blocks in half about 10 mins into the smoke.

 

Last edited: May 12, 2011

scarbelly

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• May 12, 2011

• #7

They look great man