This is what 23 pounds of cheese looks like.

[biaviian]

2017-09-09 08.50.42.jpg

• biaviian
• Sep 9, 2017

I'm doing more in a second batch with flour and kosher salt.  I like to do string cheese for the kids but it is a PITA.  The flour is for pizzas.  I'll probably do another 15 pounds.  I am using wine barrel dust.

We have

• Horseradish
• hot pepper
• White extra sharp (extra is putting it lightly)
• sharp cheddar
• Munster
• Colby Jack
• Swiss
• Blue cheese
• There is another sharp white cheese, but I forget the kind.  Something cheddar or cheddar something.  I thought I'd remember but nope.

EDIT:  I smoke flour but I let it get too smoky.  The salt turned out well and is adding a nice, very mild, smoke flavor to my regular cooking.

 

[Braz]

Yum. Love me some cheese.

Braz

 

[gmc2003]

Tiz the cheese season, looks like you got a good head start. I tried string once and it came out rubbery. Good flavor just not the texture I was looking for. Any tips would be helpful. 

Chris

 

[SmokinAl]

Looks like a good start!

Al

 

[biaviian]

 
Tiz the cheese season, looks like you got a good head start. I tried string once and it came out rubbery. Good flavor just not the texture I was looking for. Any tips would be helpful. 

Chris

I don't like it smoked or not.  My kids eat it like a banana so I have no idea how it holds up as actual string cheese.

 

[ab canuck]

  Nice, and lots of it... Smoked cheese mmmmmmm       Point

 

[remsr]

Yum!

Randy,

 

[driedstick]

Dang it that looks good,,, has to get a little cooler here,,, but yep it is on the list for first cold day we get.

A full smoker is happy smoker and yours looks happy happy happy   POINT

 

[SonnyE]

My mouth is watering!
I threw a couple of chunks of cheddar in a couple of smokes ago.
Since it was my first try, it got a bit... squishy. (Too hot) But it came out good.
I want to do more of it.