or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Smoked Cream Cheese, Gouda & Jarlsburg
New Posts  All Forums:Forum Nav:

Smoked Cream Cheese, Gouda & Jarlsburg

post #1 of 13
Thread Starter 

B4 & After pics of last nights cheese smoketodays smoke 001.jpgtodays smoke 002.jpg

post #2 of 13

yummy now the hard work you must wait

post #3 of 13

I did some Jarlsburg before the holidays and we all loved it!

post #4 of 13

Dont have to wait on the philly.  just put it in the fridge to chill and then it is good to eat.

post #5 of 13

Looks good. Gotta try that Philly on the smoker.

post #6 of 13
Thread Starter 

My plan is to make smoked salmon dip with the philly and my smoked salmon

post #7 of 13

Smoked salmon dip! That is some good stuff!

post #8 of 13

Cheese looks like it really took on some nice color 

post #9 of 13
Thread Starter 

The philly made an awesome Salmon dip 1 chunk of philly

couple TBS of Sour cream

2 baby dills chopped

couple slices of onion chopped

2 chunks of flaked smoked salmon

 

 

GOOD EATING!!!!!!!

post #10 of 13

Nice job on the cheese smoke Looks-Great.gif

post #11 of 13
Thread Starter 

Just opened some Monterey jack & Swiss from a couple weeks ago and it is so good!! Have to go buy more cheese and smoke some more!!!!

post #12 of 13

Did you take them all out at the same time or did certain kinds exurb more smoke than others?

post #13 of 13
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post

Did you take them all out at the same time or did certain kinds exurb more smoke than others?


I have been trying them 1 at a time and so far they all have a pretty heavy hickory smoke to them.

 

I just put the AMNS in full and go to bed and pull the cheese out the next morning and it's usually still smoking when I open the smoker in the morning.

I try to smoke some everyweek so that there is always some that is ready to eat.

 

I may let it smoke too long but so far everybody has liked it.
 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Smoked Cream Cheese, Gouda & Jarlsburg