After bringing it to Thanksgiving gatherings, my smoked cheese has been requested for Christmas gatherings here in California and in Chicago. Guess I better get hustling. Started off with 32 1/2 lbs of yummy cheese of different varieties.
Fired up both ends of the AMNPS with a mix of hickory, apple, cherry and maple. I like a heavy smoke for 3-4 hours so I light both ends when I do cheese.
Love me some provolone!!! 11 1/2 lbs worth of provolone logs bathing in AMNPS goodness.
While the provolone was smoking I cut up the cheddar, pepper jack and colby jack in preparation for their turn in the smoke.
Flash forward 3 1/2 hours and the provolone is done. It looks beautiful IMHO.
Colby jack, cheddar and pepper jack making the rotation.
3 1/2 hours later.
left these guys on a little longer. maybe I should throw the other ones back on too. I love the sweat and color.
20 days to rest before this cheese makes it's appearance at Christmas gatherings. Should be perfect by the time it's served up.
Thanks for looking.