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Havarti, Gouda and Vermont Cheddar

post #1 of 9
Thread Starter 
First time using my cold smoker. It was hard not wanting to eat it all but the cheese that aged for 3-4 works definitely had a more mellow smoke flavor



post #2 of 9

MB, looks good !!!!!!!:points:

post #3 of 9

Looks great wish I could start my cheese not but just do dang hot, 107 here today but suppose to start a little cool down. 

 

A full smoker is a happy smoker

 

DS
 

post #4 of 9

Try the havarti w/ dill. You will enjoy it.

post #5 of 9

Looks Very Good, MB !!!:drool

 

Nice Job!!Thumbs Up-------------------------------:points:

 

 

Bear

post #6 of 9
Great smoked cheese. Was it 3-4 days or weeks? How long did you smoke it?
post #7 of 9
Thread Starter 

In the smoker, cold smoked with my Big Kahuna, for 3 hrs.  Let sit in the fridge overnight.  Shrink wrapped and aged for 3-4 weeks.

post #8 of 9
Got some great color on it! Tasty looking cheese!
post #9 of 9
Damn, that looks good!!
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