Another successful cheese smoke

[Texas Jim]

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.

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• Texas Jim
• Aug 5, 2016

 

[mrsmoklestein]

-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.

 

[SmokinAl]

Holy Cow Jim!

That's some good looking cheese there buddy!

Al

 

[Texas Jim]

Thank you, gentlemen. The compliments are much appreciated.

 

[okie362]

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.

 

[mrsmoklestein]

Ever think about doing curds?

 

[Texas Jim]

Quote:

 
Ever think about doing curds?

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

 

[tropics]

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

Richie

 

[mrsmoklestein]

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

 

[dirtsailor2003]

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

 

[cmayna]

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.

 

[redheelerdog]

Nice cheese Jim, looking good!

I would Eat That In 2 Seconds.jpg

• redheelerdog
• Jul 31, 2016