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1st smoke. Cheddar, Cheddar W/Ground Pepper

post #1 of 14
Thread Starter 

?


Edited by Meat Hunter - 5/26/10 at 9:56am
post #2 of 14
I did some sharp cheddar about 3 weeks ago, used a soldering iron in a can to cold smoke.

Smoked for 1 hr using hickory.
At first it smelled terrible, bitter nasty smell. Thought it would be crap.
2 weeks latter, man it tastes great, I think it could even use more smoke taste to it.

Next time I will try 1.5 hrs or so.
post #3 of 14
YUMMY!
post #4 of 14
Thread Starter 

?


Edited by Meat Hunter - 5/26/10 at 9:57am
post #5 of 14
Meat Hunter,
If that tastes even half as good as it looks, it'll be great!

Do not touch----two weeks!-----OUCH !PDT_Armataz_01_12.gif

Bearcarver
post #6 of 14
Fine lookin cheese, That should be real tastey. The hard part is waitin!
post #7 of 14
Cheese looks great, let us know how the peppered one works...
post #8 of 14
That is some great looking cheese
post #9 of 14
Now cheese is one of the things I haven't tried yet but I will soon enough I;m sure. I just have to learn to slow down with the sausage thing first. Thats one thing I have learned is finish one obession then move into the next obession.
post #10 of 14
Thats exactly what I thought about mine when I took it out of the smoker. It's been sitting for about two weeks, so gonna cut into some this weekend. I gave it about two hours, was afraid that was too much.
post #11 of 14
Yummmmmy looking' Nice job.PDT_Armataz_01_37.gif
post #12 of 14
Whats the highest temp you can smoke chees at????????????/

Looks good by the way
post #13 of 14
Cold smoking is generally considered 100 degrees tops but I've never tried it before. Going to try it this weekend I think. Got some bacon going on I'll just segregate part of the grill for cheese.
post #14 of 14
Great idea on the white cheddar rubbed in dill. I bet that will be yummy. I will be looking for that post. Yummy!
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