Mr. T's Christmas 2015 Gift Cheese
It took 20 hours of light white smoke to reach the desired color. Used 2 pounds of Pitmaster pellets with AMNPS
in a remote iron stove 8 feet away. Highest temperature reached during smoke, 68.5°.
20 hours of smoke compared to non-smoked. The streaks in the cheese were caused by the
1/4 cup of moisture that leached from the aging cheese while in it's original packaging.
Pie pan used for dipping.
First coat of wax applied at 240° to deter mold growth. Additional two coats applied at 160°.
Info tags applied to still wet second coat.
After three coats of wax, it is now ready for further aging or until the Holidays.
Note: The cheese rested overnight before waxing. A taste test revealed a very mild non-bitter taste.
I cannot over-emphasize the importance of using a remote smoke generator in order to cool and clean the
smoke prior to it's coming into contact with the cheese. It eliminates much if not all of any bitter taste.
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Edited by Mr T 59874 - 12/21/15 at 12:09pm