WHEEL OF GOUDA .... with Q-view

Discussion in 'Cheese' started by goliath, Feb 5, 2014.

  1. goliath

    goliath Smoking Fanatic

    been waiting since 1st week of December for the cheese to show up. have 3 stores where i live and there is only 1 that carries large items....
    so i picked up a 9 pound wheel of Gouda and hacked, skinned and put it in the smoker. using a 50% Maple. 25% Hickory. 25% Cherry. heres some pics. will post more as we make some progress...

    THE WHEEL .....



    no mailboxes that i have seen for sale up here
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    great idea using the roaster..... I've seen your gov't mail box set ups.... Nice idea... no wonder you can't find MB's like we use down here.... Dave
  3. I've been wanting to smoke some gouda but it costs more than the smoked gouda that I've found around here.  You sure are in for some great eating!
  4. goliath

    goliath Smoking Fanatic


    probably costs more for me too but its only a couple bucks and its the pleasure of having your own...
  5. We found t tastes better than the commercial smoked stuff.  We use different wood and use light smoke.

  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Mmmmmmm, that's gonna be Gooodddaaahhh!!!
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You realize that smoked Gouda stores better in a cold mountain climate (like here). Let me know if I can store some for you.

  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great so far
  9. goliath

    goliath Smoking Fanatic

    here are the final pics. GREAT color....

    i just can get over how good it looks BUT how god awful it tastes when its right out of the smoker. kinda like ya put a campfire out with it ...  LMAO  :0)

    all packaged up with the Vacuum Sealers Unlimited premium bags. i will never use food saver again
    UNLESS some one steals all of these on me !!!!
  10. knuckle47

    knuckle47 Meat Mopper

    Yep...isn't that something how terrible it tastes but how it changes within two weeks. Mine are about 8 weeks now but we've been sampling since 6 weeks ago. That's what started me on a quest to have a bunch more done before it gets too warm out( no idea when that is lately).
  11. goliath

    goliath Smoking Fanatic

    i almost need another fridge just for the cheese i been making  :0)
  12. thatcho

    thatcho Meat Mopper

    How do they say it CHEESUS that looks GREAT!   [​IMG]      [​IMG]
  13. Goliath, what temp and how long? Did you soak the chips first?
  14. haywire haywood

    haywire haywood Smoke Blower

    Yea, what smesh said... How long did you smoke it? :)
  15. goliath

    goliath Smoking Fanatic

    i smoked about 4 hrs and i use the AMNPS.  i use pellets. for this smoke i had a blend of pellets from Louisiana Grills. i now have a good supply of Lumberjack pellets. i truly enjoy them and they are 100% wood, not blended or flavored.
    anyways i have done a lot of different cheese smokes since then and have settled on oak pellets, 4 hr smoke. i like to keep my smoker at 60 to 70 degrees .

    MR T has a complete step by step as how to do cheese and he is the cheese guru !!!!!
    i have messaged him and he always replies quickly ... helped me out alot. the main thing i have found is LEAVE THE DAMN STUFF ALONE !!!!!

    let it cure, sit and mellow ......

    by the way i did get that extra fridge ...   HA HA HA  needed the room cause when im brining some bellies ar whatever and want a batch of sausage there is just not enough space in my 1 fridge, and by that i mean my shop fridge, so now there are 2 in the shop and actually saved some space for beer[​IMG]

  16. haywire haywood

    haywire haywood Smoke Blower

    Thanks.  I've got some cheese sticks in my jackleg smoker now with apple wood.   We shall see how it turns out.

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