First time cold smoking cheese in my MES

Discussion in 'Cheese' started by rimrocksmoker, Apr 15, 2014.

  1. Last August & then again in September I smoked some cheese in my MES. I like a strong smoke so I left in there for 3 to 4 hours. I then let it cool, wrapped in cellophane & then vacuumed sealed. Then put in the Fridge to settle. I go to Arizona for the winter so I left it there all winter. We ate the Havarti Wild Garlic shortly after we got back. It was GOOD! I will try to post some pictures. 












     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. We can't keep smoked cheese in the house. It disappears.
     
  3. Looks good man  [​IMG]   I smoke a lot of cheese too - it's some great stuff  [​IMG]   I have some I've aged close to 2 years I'm gonna open soon  [​IMG]
     
    Last edited: Apr 15, 2014
  4. When we got back here from AZ a couple of weeks ago a friend of mind came opened his place up. We have a toast to open the year, a glass of rum on the rocks from a small distillery  in Kingman, AZ. I had him pick out a cheese for us to try. He picked the Havarti wild garlic. We had that along with some smoked trout that I did last summer, I could of passed the trout off as salmon. It was a good way to start the new season. I still has some of both the fish & cheese left last week so I had it for lunch along with pickled garlic & wine. Darn fine lunch! 
     

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