Hmm, Jarlsburg. Thanks, may try that next!Nice work on the cheese.
Cannot beat smoked cheese, so tasty. We do a lot of cheddar, but one of our favorites is Jarlsberg.
Hmm, Jarlsburg. Thanks, may try that next!Nice work on the cheese.
Cannot beat smoked cheese, so tasty. We do a lot of cheddar, but one of our favorites is Jarlsberg.
I went with 3 hours for this particular smoke. For the 2lb. blocks I cut them into four 8 oz pieces. I got a tip on another thread to keep them uniform in size as much as possible. I got great smoke penetration throughout those 8 oz pieces.I would love to try this. How long do you smoke it for? I'm wondering how much smoke penetration you get into say a 2lb. block of cheese and how to make the smoke flavor be even through the entire block? Or is it better to just use smaller blocks?
Thanks! This is going to become a problem soon when I start running out of room to store all this cheese!Very nice looking smoked cheese and meals with them! Like!
Thanks, I was so excited to get a ride, I was showing it off to my family like I won an award or something LOL. I think I'll take advantage of any cool days we have in the fall and winter to stock up for next summer.Nice haul of cheese! And congrats on the carousel ride.
I always smoke enough cheese during the winter to make sure I have it for burgers in the summer!
By the Botox of Papa John—- that looks good...Then last week I made homemade pizza dough, optimized to be grilled, and used the smoked mozz on that with BBQ chicken and red onions, topped with chives.
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