smoked cheese time.

[goensouth]

Cool day in E KY today perfect for smoking cheese.

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• goensouth
• Apr 25, 2015

 

[Rafter H BBQ]

Nice, what kind of smoke ya going with ?

 

[goensouth]

Trying some cherry in the AMNZPS.

 

[Rafter H BBQ]

Nice, that'll be great ! Be watching !

 

[mr t 59874]

  

T

 

[goensouth]

Thank you Mr T. Your wonderful post inspired me to give it a try. I have read your post several times mabe even memorized it. You are a true inspiration. I have been smoking for years but have never done cheese.

Ted

 

[mr t 59874]

Thank you Mr T. Your wonderful post inspired me to give it a try. I have read your post several times mabe even memorized it. You are a true inspiration. I have been smoking for years but have never done cheese.

Ted

 You are welcome.  I'm blushing.

T

 

[goensouth]

Ok 2 1/2 hours of TBS from my AMNZPS time to rest for a day before I vacuum seal and anxiously await at least 30 days to pass. Why didn't I try this sooner. The pics don't do the cheese justice it is much darker in person and reaks of cherry smoke YUM can't wait for it to mellow.

 

[goensouth]

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• goensouth
• Apr 25, 2015

 

[Rafter H BBQ]

Nice job, that looks great ! Thumbs Up

 

[tjohnson]

Cheese Looks Great!

I crack the door in my MES to allow for more air in & out

 

 

[b-one]

Nice looking cheese!

 

[goensouth]

Todd I pulled my chip loader completely out during the smoke and the MESS 40 unplugged on a 65 degree day also the chip loader was pulled out as well to allow max air flow AMNZPS worked great will post more pics once sealed. Todd see my post from today in the AMNZPS forum You will like my review.

Ted

 

[goensouth]

That was chip tray pulled completely out as well. For some reason I get a error message when I try to edit a post on my phone.

 

[mr t 59874]

Nice looking cheese.  Hope you are keeping good notes including the color and density of the smoke along with the color of the cheese.

Good on you.

Tom

 

[goensouth]

After resting for a day all sealed up and now comes the hard part the wait. Mr.T I did take notes and pictures I used a smoking log I found to keep track. I'll let you all know how it turned out in about 30 days.

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• goensouth
• Apr 26, 2015

 

[goensouth]

Ok it has been 35 days ageing in the fridge and I think this is the best cheese I have ever had. I see much more of this in my future.

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• goensouth
• May 31, 2015

 

[tropics]

Looks good nice job

 

[tropics]

Sorry about running before,Lights flickering lightning hit to close.Did you take any more pics to show how aging increased the depth of color.

 

[goensouth]

No just before and after but I'll remember that for next time.