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First time cold smoking cheese in my MES

post #1 of 4
Thread Starter 

Last August & then again in September I smoked some cheese in my MES. I like a strong smoke so I left in there for 3 to 4 hours. I then let it cool, wrapped in cellophane & then vacuumed sealed. Then put in the Fridge to settle. I go to Arizona for the winter so I left it there all winter. We ate the Havarti Wild Garlic shortly after we got back. It was GOOD! I will try to post some pictures. 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 4
Looks great. We can't keep smoked cheese in the house. It disappears.
post #3 of 4

Looks good man  Thumbs Up  I smoke a lot of cheese too - it's some great stuff  :biggrin:  I have some I've aged close to 2 years I'm gonna open soon  :drool

post #4 of 4
Thread Starter 

When we got back here from AZ a couple of weeks ago a friend of mind came opened his place up. We have a toast to open the year, a glass of rum on the rocks from a small distillery  in Kingman, AZ. I had him pick out a cheese for us to try. He picked the Havarti wild garlic. We had that along with some smoked trout that I did last summer, I could of passed the trout off as salmon. It was a good way to start the new season. I still has some of both the fish & cheese left last week so I had it for lunch along with pickled garlic & wine. Darn fine lunch! 

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