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20 lbs of cheese and counting

post #1 of 4
Thread Starter 

Temps last weekend were starting to dip so figure it would be a good time to smoke some cheese - Gouda, Vermont Sharp Cheddar, Havarti and Holland Goat Cheese.  Fill the smoker up with as much as it could take.  

Smoked for around 3 hours, sat in the fridge overnight and then vac sealed.  Decided a stick of smoked butter would be a good thing too (first time doing that)

Tasting will be in about another week.  Can't wait

.

 

post #2 of 4
Lookin good! I have 8lbs all ready to go for tomorrow...mild cheddar, extra sharp, pepper jack and muenster.

What kind of wood did you use?
post #3 of 4

Dang it man that looks good,,,,nice stock up. You will like the butter 

 

A full smoker is a happy smoker

 

DS

post #4 of 4

Nice color on the CHEESE 

 

:Looks-Great:

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