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Another successful cheese smoke

post #1 of 12
Thread Starter 

Colby Jack, Monterey Jack, Sharp Cheddar and Swiss.

 

I'll let these 1/4 lb. sticks rest awhile, then vacuum bag 'em and store 'em for aging.

 

post #2 of 12

-As someone who was born and raised on Wisconsin I can say you did a pretty good job here. If possible, try finding some mild brick next time-it turns out AWESOME-but it takes so very little smoke that it's almost comical-even less than other cheeses.

 

If you can find it Widmers Cheese in Theresa, Wisconsin  makes the best brick cheese in the nation hands down.

 

Good job, looks great.

post #3 of 12

Holy Cow Jim!

 

That's some good looking cheese there buddy!

 

Al

post #4 of 12
Thread Starter 

Thank you, gentlemen. The compliments are much appreciated.

post #5 of 12

It's around 100 degrees each day for the next month or so in OK so I won't be doing and "cold" smokin at all for a while.

post #6 of 12

Ever think about doing curds?:drool:

post #7 of 12
Thread Starter 

Quote:

Originally Posted by MrSmoklestein View Post
 

Ever think about doing curds?:drool:

 

No Sir, but next week, I'll be working on smoking cream cheese and dehydrated/powdered onions and garlic.

post #8 of 12

Jim that looks great!! to hot for cheese by me even at night 

Richie

post #9 of 12

Sounds great....just me, but I would toss some spuds in there as well for good measure :D

post #10 of 12
Cheesus! No cold smoking here for a while, good thing I have a stockpile.
post #11 of 12
Quote:
Originally Posted by dirtsailor2003 View Post

Cheesus! No cold smoking here for a while, good thing I have a stockpile.

 

Here here, me too.  Currently surviving off of May 2015 smoked cheese and butter,   But, we are getting kinda low so I look forward to another winter smoke a thon.

post #12 of 12

Nice cheese Jim, looking good!

 

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