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Off to the cheese race..

Discussion in 'Smoked Cheese' started by jkc64, Oct 20, 2013.

  1. jkc64

    jkc64 Meat Mopper

    Should get there in 2 months.

    Started the Christmas cheese today. 5# colby 5# mild cheddar and a few pieces of extra sharp. Trying these with peach, I haven't done peach before but there and so many rave reviews here on the site I'm giving it a shot. I normally use hickory or apple. Outside temp is 63 this afternoon so I shouldn't have much issue with heat. I go 4 hours with smoke then let rest a little then vac packed for at least 2 months. The little bit of sharp that I have left in the fridge is from march. Most of this is for Christmas presents so it will get a 2 month rest. Should be really good.


  2. driedstick

    driedstick Smoking Guru OTBS Member

    Dang nab it I hope I'm on the list [​IMG]    Looks good a full smoker is a happy smoker
  3. Looks like you are off to a good start! I did 22 lbs last week, but my temps were in the 40's!
  4. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Looking good! I did 10 pounds a couple weeks ago, have another ten going in tonight. Then only another 20 pounds to go!
  5. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    I just did some cheese using peach last week. I loved how sweet the smoke smelled. I'm excited to try it soon. Hope yours turns out good too!