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Big load of cheese going in

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You are onto something Disco. Dry mountain air was always sought after for aging cheeses, hams.

Let me figure out the logistics.

Thank you for the compliments.
Don't trust Disco.  Send it to me here in Hamilton. We like you Toronto guys
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You do have a "mountain" in Hamilton, but Disco wins hands down when it comes to altitude.
Plus you can always trust anyone with the handle of Disco.

The cheque is in the mail.

The doctor says it is just a cold sore.

I will respect you in the morning.
 
 
Plus you can always trust anyone with the handle of Disco.

The cheque is in the mail.

The doctor says it is just a cold sore.

I will respect you in the morning.
Hell, If he sent me that cheese, I'd respect him in the morning as well.
 
That's some great color!
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I've never smoked cheese that many hours - how long do you let it "rest" before you start digging in?
 
I will start gifting some of these for Christmas. So about 6 weeks this time. But I plan to hide some until next summer.
 
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Well, I'm definitely going to try your method because I love smoked cheese.  I'm a bit disappointed at the commercially available "smoked" cheese you can purchase which is nothing more than Liquid smoke added to to the cheese.

My sense of taste is a bit compromised because of medical issues so accentuated flavors are really appreciated. Excellent work
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