I did a block of Gouda on my first cheese smoke two weeks ago. I’ll have to try some Havarti in another two weeks.Horseradish is my wife's all-time favorite, but it is a bit sharp for my tastes. My favorites are Havarti and Gouda. I think you'll find family and friends that will love smoked horseradish, and others that might not.
What kind of wood do you use idahopz?Looks like a stellar lineup of cheeses ;)
Maybe I’ll shorten up the time since I’m using oakBecause cheese tends to take on the "ash tray" harsh flavors of the wood, I use really mild woods like pecan and alder, the same I use for salmon. However, any of the mild smokes are good. I like the flavor of smoke, but do not like it to overpower the food, so choose the wood that the food will stand up to. :D
I use the Seriously sharp all the time, but I have never seen the horseradish.
I definitely will look for it the next time I'm at the store.
Al
Walmart was where I found it, I may have to check out Harris Teeter for the Cabot habanero and a good havarti next smoke... and maybe some pecan chips or pellets.Like Al, I have never seen Cabot horseradish cheddar cheese. Maybe overlooking it, but I’ll look at Walmart.