Been meaning to do this for awhile now and just seems like I haven't had the time. Well a couple days ago I was home from work early and finally had the time to get this batch going. Usually buy cheese on manager special or sale when I can find it and then when I get a large batch I smoke it. Several different kinds here but the good majority of it is cheddar and cabot habanero cheddar.
Here is the haul out of the fridge.
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I swear it takes forever to unwrap all of this stuff! Unwrapped and the cheddar cut up. On the racks ready for some smoke.
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Used the Smoke vault for this one. Was about 35 degrees out this day. Using apple wood pellets. Put the
AMNPS on the wood chip tray under the water pan.
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Smoke rolling away. Looks like a ton of smoke when my camera took a flash.
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3 1/2 hours and time to come off.
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Into the beer fridge for an overnight rest.
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Forgot I ran out of pint seal bags. Thank God for 1 day
amazon prime shipping! Here it is after its rest.
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All sealed up and ready to rest up for awhile.
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Top drawer is the batch I just did. Bottom drawer is my older stash. Some has been aging for close to a couple years now.
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I would highly recommend the habanero cheddar if you haven't had it before. Never tried smoked parmesan before so that one will be fun as well. Next batch I will get some more muenster, Monterey jack, and swiss done. Thanks for checking it out!
John