Thanks to my buddies at deer camp, my smoked cheese supply has been severely depleted. So after a recent trip to Costco when the wife wasn't looking, I stocked up on some new types to try. They should be ready right around the time the Detroit Lions are playing golf....
Shown below are:
- 2 year aged sharp white cheddar (Tillamook). Great salty flavor, like a softer Parmesan.
- Leerdammer which is said to be a "delightful cross between dutch Gouda and emmental cheeses that have a sweet nutty mild taste." Was slightly milder then I prefer, but good.
- Jarlsberg, which after this is probably my new favorite cheese. Nutty and delicious.
- Sharp Provolone. The wife makes a great homemade french onion soup, so this was for her to use as a topping.
Sliced into smaller blocks for better smoke absorption. Some of the cheese never made it to the smoker....but you know how that goes.
Many of my friends ask how I keep the cheese from melting in the smoker, and I show them this little gadget. That's straight apple smoking there.
Racked and ready
Here it is after about 1.5hours. The color came out real nice considering how cold it was that day.
The tillamook and provalone cracked a bit as if it were drying out. I've never seen this before and wonder if maybe it was due to the low temps. For the most part it felt fine to the touch, so we'll see how it turns out after resting for a few weeks in a vacuum sealed bag.
After resting the fridge overnight snugly covered by saran wrap, it's vac sealed and resting nicely in my basement fridge.
Thanks for looking!
Shown below are:
- 2 year aged sharp white cheddar (Tillamook). Great salty flavor, like a softer Parmesan.
- Leerdammer which is said to be a "delightful cross between dutch Gouda and emmental cheeses that have a sweet nutty mild taste." Was slightly milder then I prefer, but good.
- Jarlsberg, which after this is probably my new favorite cheese. Nutty and delicious.
- Sharp Provolone. The wife makes a great homemade french onion soup, so this was for her to use as a topping.
Sliced into smaller blocks for better smoke absorption. Some of the cheese never made it to the smoker....but you know how that goes.
Many of my friends ask how I keep the cheese from melting in the smoker, and I show them this little gadget. That's straight apple smoking there.
Racked and ready
Here it is after about 1.5hours. The color came out real nice considering how cold it was that day.
The tillamook and provalone cracked a bit as if it were drying out. I've never seen this before and wonder if maybe it was due to the low temps. For the most part it felt fine to the touch, so we'll see how it turns out after resting for a few weeks in a vacuum sealed bag.
After resting the fridge overnight snugly covered by saran wrap, it's vac sealed and resting nicely in my basement fridge.
Thanks for looking!
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