or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › Mixing it up
New Posts  All Forums:Forum Nav:

Mixing it up

post #1 of 3
Thread Starter 

Another 10 lbs of cheese - this time trying a few different types. Dubliner,, Guyuerre, Maytag blue cheese and a cranberry cheddar.  Have a few wedges of Gouda just for good measure.

 

Apple and cherry wood smoke, hickory lump charcoal as fuel in smoke daddy cold smoker

 

2.5 hours of smoke.  Little surprised at how readily the dubliner took the smoke.  Got dark fast.  Vac-sealed and in the fridge.  Now the agonizing wait.

I did taste a little of the blue cheese.  Think I'm going to like it.

 

post #2 of 3

Nice stash you have going on there,,, just did me two batches over the weekend also.

 

A full smoker is a happy smoker 


DS
 

post #3 of 3
Quote:
Originally Posted by muralboy View Post
 

Another 10 lbs of cheese - this time trying a few different types. Dubliner,, Guyuerre, Maytag blue cheese and a cranberry cheddar.  Have a few wedges of Gouda just for good measure.

 

Apple and cherry wood smoke, hickory lump charcoal as fuel in smoke daddy cold smoker

 

2.5 hours of smoke.  Little surprised at how readily the dubliner took the smoke.  Got dark fast.  Vac-sealed and in the fridge.  Now the agonizing wait.

I did taste a little of the blue cheese.  Think I'm going to like it.

 


Looks Great !!

Slice a Good "Mater" a little smoked Salt (flake or coarse), CBP and crumble over or place a chunk of your smoked blue cheese on the side then drizzle with a good balsamic vinegar and sit back and love life!!! just saying...

Keep on Smokin,

 

Tom

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › Mixing it up