Got my new toy

[bradger]

If you want a more smokey taste just put it back on the smoker. I've double and triple smoked the same block of cheese a few times.

that's a good idea i might try that. when i do the new one.

 

[Norwester55]

Norwester, if you have a store that sell Cabot cheese. They should have or can get Horseradish.

Chris

Thanks Chris, I found a little store last spring way out in the boonies but somehow deleted their address and can't remember the name of the place. It doesn't show up on Cabots store locator now. Safeway sells Cabots but not the horseradish stuff. I'll try Fred Meyer and see if they have it. Tillamook and another local dairy pretty much have a stranglehold on the local cheese market. The cheese mafia! :)

 

[bradger]

amazon has horseradish cheese.

 

[dannylang]

Congrats on your new toy, looks like cheese is going to be smoked
Dannylang

 

[bradger]

found this on amazon looks interesting
Wisconsin Specialty Cheese Blocks 7oz each (7 blocks)
by Farmers Market

 

[bradger]

here is the smoked truffle cheddar right off the smoke.

 

[drdon]

Lookin'good.
Don

 

[Steve H]

Good color there!

 

[bradger]

it's going to be a hard three days.

 

[Steve H]

it's going to be a hard three days.

It always is!

 

[dannylang]

Man that cheese looks good, where’s the ritz crackers.
dannylang

 

[bradger]

Right here

 

[bradger]

Just tried a piece of the truffle cheddar it turned out great.
also tried the horseradish double smoke did the trick thank you gmc2003

 

[sigmo]

I've got to find some of that truffle cheddar. Two tastes I love. And the same goes for the horseradish cheddar, again, two great tastes I love. It's been cold enough some nights lately for cheese smoking. And it's certainly time to start gathering the cheese to have it on the ready.

Why do I read these threads? It just makes me hungry!

 

[fullborebbq]

Truffle cheddar sounds outstanding!. I have done the Cabot's Horseradish cheddar, one of my faves. If you can find Finlandia Swiss It makes a great smoked cheese. It is fairly sharp to begin with which pairs nice with the smoke. I think the 90 day mark is where the best flavor develops. Too bad the dept of Agriculture will only sign off on 30 days Re-vacuum packed..

 

[sigmo]

I had read that it was OK to store your vacuum packed, smoked hard cheese for years. So I did. But I ended up throwing a lot away that was over two years old. Some that I tried had turned nasty, so I pitched the lot. I think I'll set one year as about my max now.

If I had done the wax coating routine, with the inner layer done very hot so as to kill off anything on the surfaces of the cheese, it may have been a different story. But vacuum packed, and stored in my fridge, I found that it can, indeed, go bad. I didn't get sick, but that which I tasted had done something nasty.

It wasn't visibly moldy, but my taste buds gave me the red-alert!

Some of it may have been OK, but I didn't want to risk it. However, that opened up a lot of room in my cheese drawer for some new batches!

 

[Norwester55]

It probably has to do with the vacuum bags. I'd bet that they degrade a little and allow air in & out. I'd like to try the wax but I always decide that the cheese isn't gonna last long enough to bother. Nights are expected to be in the 40's next week so it's about cold smoking time!