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yesterdays cheese a thon

oregon smoker

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gouda, Harvati, brie, gorganzola, provalone and mild cheddar. about four hours total for the cheddar, apple chips and pellets with lump mesqite layered.
 

smokeamotive

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Would like to know how that Havarti tastes smoked. Very light and creamy by itself.....Hmmmm
 

mballi3011

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Now that sure is alot of smoke there. I'm wondering how that Gorganzola is gonna take to the smoke. Please give us a run down on how they taste in a couple of weeks OK??
 

smokeamotive

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Well you can just send me the chunk on the right in front and I'll let you know how it tatses. LOL
 

oregon smoker

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i will most certainly update on the gorganzola and havati. there is a cheese company down in southern oregon that make a smoked blue and a "oragonzolla" that are fantastic, (actually word class Medals) and if this first round with the blue is even edible i will be thrilled (the gorganzolla was an experiment at best)
 

beer-b-q

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Looks like someone is going to be very anxious for the next couple weeks waiting on the cheese to mellow... LOL

Looks Great...
 

oregon smoker

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there is always back-up my friend...LOL, but your right it sometimes is difficult waiting, walk out to the shop, open the refer for a cold beer and smelling the cheese just sitting there...
 

czarcastic

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Looks great!  Love the idea of smoked Havarti!!!  I'm thinking it would make an awesome mac and cheese!

 

scarbelly

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Great looking cheese smoke . Was just thinking of doing some myself but just got back from a business trip and can hardly get out of the chair I am so tired
 

porked

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Great looking pics, great post as well. All I need is for the weather to break a bit and I will also be in the cheese business again. Come on Spring!
 

oregon smoker

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Great looking cheese smoke . Was just thinking of doing some myself but just got back from a business trip and can hardly get out of the chair I am so tired
i here that, next week i am in oregon, washington and idaho back thursday and off to vegas for monday-wednesday (work) then home and off to seattle no real rest for two weeks.. but the good news i am going to break down this weekend and sample last weeks efforts....your right i couldnt hold out lol
 
 

oregon smoker

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Great looking pics, great post as well. All I need is for the weather to break a bit and I will also be in the cheese business again. Come on Spring!
i feel for you guys back there since originally from way, way upstate NY , but our winter has been mild, in comparison  here in SW Washington so i have been taking advantage
 
 

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