Sharp cheddar, swiss, pepper jack, sheep's milk bleu, and burrata. Smoked with pellet tube filled with traeger competition blend. The tube was smoking at full blast (still figuring this thing out) and temps were creeping so by 1.5 hours I pulled the cheese and blotted with paper towels. Will vac and let mellow out for a week or so (or until the next time I need cheese for burgers).
The burrata (fresh mozzarella outside with creamy buttery center) is going to be the wild card. Seemed like a cool thing to smoke but then I started 2nd guessing myself. It doesn't have a long shelf life so I'll serve it up tomorrow with grilled bread and good olive oil.
I think I'll make bleu cheese dressing with the smoked bleu. Or crumbled over a steak...
The burrata (fresh mozzarella outside with creamy buttery center) is going to be the wild card. Seemed like a cool thing to smoke but then I started 2nd guessing myself. It doesn't have a long shelf life so I'll serve it up tomorrow with grilled bread and good olive oil.
I think I'll make bleu cheese dressing with the smoked bleu. Or crumbled over a steak...