The Cheese Experiment

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

timstalltaletav

Smoking Fanatic
Original poster
Nov 8, 2012
826
243
Llewellyn PA aka God's Country
Decided against smoking all of the cheese I have as I don't really have a baseline with the AMNPS so I thought I'd hack off a few pieces and use them to form a baseline.

Popping the cherry on my AMNPS


Started up really easy, just followed the directions (imagine that...)


3 pieces each of sharp cheddar, mild cheddar, and swiss. Going to smoke them and pull one piece each at 1, 2, & 3 hours. I'll let them rest overnight then vac pack them and let them mellow for 2 weeks.


It's a bit breezy out but the TBS is flowing nicely from the AMNPS


Stay tuned.
 
I go 2 hours on cheese.

Experimenting is what its all about.
 
The 3 hour chunks on the resting rack.


From 10 o'clock on the rack, 3 pieces of 1 hour, 3 pieces of 2 hour, then 3 pieces of 3 hour.


Apparently I forgot a single pic of the 2 hour. They all look similar in color, but I can really smell the smoke in the kitchen since I carried in the 3 hour.

Going let these rest in the air until Notre Dame game is over, then vac pack for 2 weeks.

EDIT: smoke smell is real sharp, I know it mellows with time but as a PSA I'll throw out the announcement to not eat the cheese right out of the smoker. It needs to rest and equalize.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky