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Smoking some cheese

carson627

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Well it's finally cool enough in Nashville to try some cheese.  The "cold spell" won't last long.
  I've got some Parm, Asiago, Colby Jack, Mozz and a tomato-basil Cheddar.  Loaded the A-maze-n smoker with apple.  Will see how it goes.

Ya'll have a great Labor day!

Carson

 

pineywoods

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Hope ya have a great smoke and enjoy the cooler temps. I'm looking forward to smoking some cheese myself if it ever cools off down here 
 

dale5351

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Make a pencil map of what you have.  Sometimes after they get smoked, its not as easy to tell.

Do you have a foodsaver vacumn to seal them up to cure for two weeks?

Our temp today was 90F +, but tomorrow is supposed to be only about 80F.  I'd be smoking cheese except that I have quite a load in the spare frig that needs to cure for another week before we can do a taste test.

Good luck with it -- I'd recommend doing one row of the AMNS for a longer time.  Two rows and the middle lit up can raise the temp from 80 to 95 or more.  One row will give a longer gentler smoke without raising the temp as much.
 

tjohnson

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Nice start and can't wait for the end product.

While you're at it, throw some coarse salt on a paper plate and you'll end up with some nice smoked cheese.

I really like Dale's Map Idea.

Todd
 
Last edited:

carson627

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Hi guys,

The cheese looked fantastic and tastes awfully darn good too.  I'm letting it rest for the next week or so.  I don't have a food saver yet, but I understand that the Birthday fairy has one on the way.

Thanks for looking!

Carson

 

scarbelly

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Congrats on a great cheese smoke - you are now officially hooked
 

meateater

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Looking good, I'm really interested in the Asiago cheese.
 

rdknb

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that looks good, we are waiting also for the temps to go down and smoke some
 

tjohnson

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Great Looking Cheese!!!

Todd
 

squirrel

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Great job! We are getting a few cooler days and I can't wait to get some cheese smokin'! I've been wondering about the Asiago myself. Looking forward to see what you have to say about it!
 

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