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New years eve , first cheese smoke

post #1 of 4
Thread Starter 

 

 

First attempt at smoking cheese.  Smoked a horseradish infused cheese from New York and a havarti. I smoked two balls  of mozzeralla at the same time but those are going on a Pizza tonight.   

post #2 of 4

Fine looking plate.  What a way to bring in the new year.

 

Good job.

 

T

post #3 of 4
I've only done my own once now, but letting it age a bit really made a difference. At 1 week mine had a very mild smoke taste, at 2 weeks it's much more pronounced. Just my findings... oh, mine was cheddar, monterey and pepper jack. I think the softer aka wetter cheeses absorb the smoke better/easier.
post #4 of 4
Thread Starter 


I started shopping for cheese in larger blocks. I talked to a local creamery. There newer cheese is running 5$ a LB and anything aged goes up from there. 10$ a pound for something 5-6 years old.

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