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Smoked up 8lbs of cheese

Colin1230

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Joined Jan 18, 2021
Wow, nice color. How long did you have smoke on it? Looks like a really good batch.
 

smokerjim

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Looks excellant! Never had Buffalo cheddar will be looking for some of that.
 

Brokenhandle

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Nice looking cheese! And 90 days wouldn't work for me either... unless I still had other smoked cheese to eat

Ryan
 

ksblazer

Smoking Fanatic
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Joined Aug 11, 2012
1613935410191.png


Here is the brand of Buffalo hot wing cheese that I smoked up. But mine came. In 8 ounce rectangles without the wax on them.

The rectangles are about the perfect size for smoking. I cut them in half for this smoke. But if I like it. I may do a mix of full 8oz and a few cut in half.
 

Steve H

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View attachment 486056

Here is the brand of Buffalo hot wing cheese that I smoked up. But mine came. In 8 ounce rectangles without the wax on them.

The rectangles are about the perfect size for smoking. I cut them in half for this smoke. But if I like it. I may do a mix of full 8oz and a few cut in half.
Yancey makes some good cheese. Their cheese curds are about the best I've had since heluva good moved from NY.
 

Steve H

Smoking Guru
OTBS Member
SMF Premier Member
6,206
5,211
Joined Feb 18, 2018
View attachment 486056

Here is the brand of Buffalo hot wing cheese that I smoked up. But mine came. In 8 ounce rectangles without the wax on them.

The rectangles are about the perfect size for smoking. I cut them in half for this smoke. But if I like it. I may do a mix of full 8oz and a few cut in half.
I just noticed where you're from. Good to hear Yancey's is over your way.
 

ksblazer

Smoking Fanatic
371
119
Joined Aug 11, 2012
Did my final cheese smoke of the year most likely.

2 1\4 lb of Gouda
2lb of Vermont extra sharp cheddar
1 1\2 lb of Yancey Fancy steakhouse onion cheddar
20210222_162142_HDR.jpg
 

SmokeyLee15

Fire Starter
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Joined Jan 13, 2021
90 days, is that do let the smoke creep all the way through? Is it needed to let the cheese rest before eating it? New to this cheese smoking world. Thanks.
 

ksblazer

Smoking Fanatic
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119
Joined Aug 11, 2012
I do this to mellow out the strong smoke flavor that is in the cheese right after you smoke it.

I know some people on this forum don't smoke their cheese as long as I do. So it won't need to rest as long before you can eat it.

I'm not sure how to post the direct link on this site from my phone.

But there is a really good thread called. Mr T's "Smoked Cheese From Go To Show" w/ Q- View

check it out. He tell's you pretty much everything you need to know. Step by step and a lot of other great info as well.
 

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