Smoked cheese update

[philpom]

About 30 days ago I smoked a batch of sharp cheddar and tried a few variations. Fajita Rojo, salted garlic, black pepper etc. I opened up the salted garlic to give it a try.

Had never done this version before so was excited to see how it turned out.

The garlic and salt was evident, it will be fantastic on crackers.

A look at the inside.

Closeup.

It turned out nice and rich and would go great on a cheese board. There was also some parsley in my salted garlic mic.

Of course the salt drew a little moisture out and next time I'll probably dry it a bit more before sealing it up.

Try it!

 

[yankee2bbq]

Awesome! Looks good!

 

[smokerjim]

Looks excellant

 

[Fueling Around]

Looks good. Never tried seasoning cheese when I smoke it.

 

[Winterrider]

Looks good. Never tried seasoning cheese when I smoke it.

Nor have I. Looks interesting though !

 

[philpom]

Looks good. Never tried seasoning cheese when I smoke it.

Nor have I. Looks interesting though !

Y'all should give it a whirl. The one I'm dieing to try is the fajita Rojo I put together but I'm holding off to give it plenty of time to meld.

A regular I do is black pepper, it's a given every year.

Another new one I tried this year that is way off the plantation for me was washing a block in Guinness before vacuum packing it. We'll find out about that one.

 

[Cattoon]

Do you simply sprinkle the seasoning on the cheese? Do you use anything as a binder?

 

[philpom]

Do you simply sprinkle the seasoning on the cheese? Do you use anything as a binder?

I use a paper plate and press the seasoning on every side as well as I can. The natural moisture of the cheese has always held it on pretty good. Some seasoning are easier to deal with than others for example crushed red pepper can be challenging.

After a month or 12 in the fridge after being vacuum packed it's practically a permanent part of the cheese block.

 

[DRKsmoking]

They all look great , but this one

dieing to try is the fajita Rojo

I would love to try also. Good on you for letting it sit. I don't know if I could.

David