yesterdays cheese a thon

Discussion in 'Cheese' started by oregon smoker, Jan 24, 2011.

  1. gouda, Harvati, brie, gorganzola, provalone and mild cheddar. about four hours total for the cheddar, apple chips and pellets with lump mesqite layered.[​IMG][​IMG]
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Awesome!!!!

      Craig
     
  3. smokeamotive

    smokeamotive Smoking Fanatic

    Would like to know how that Havarti tastes smoked. Very light and creamy by itself.....Hmmmm
     
  4. les3176

    les3176 Master of the Pit

    Looks great!!!! can't wait to try some cheese!
     
  5. this is the first time for us with the Havarti, so i am curious myself. now it is the wait and resting part that is hard to do....
     
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    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??
     
  7. smokeamotive

    smokeamotive Smoking Fanatic

    Well you can just send me the chunk on the right in front and I'll let you know how it tatses. LOL
     
  8. 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)[​IMG]
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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

    Looks Great...
     
  10. 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...
     
  11. Looks great!  Love the idea of smoked Havarti!!!  I'm thinking it would make an awesome mac and cheese!

    [​IMG]
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
     
  13. porked

    porked Smoking Fanatic

    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![​IMG]
     
  14. 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
     
     
  15. 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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