I smoked my second ever batch of cheese this past Saturday. I used 2 hours of apple smoke, then vacuum sealed them up and put them in the bottom drawer of the refrigerator for hopefully the next three weeks. Their were six types of cheese that got smoked, which are:
1: Goat milk Gouda (Dutch)
2: El Flur (Spanish)
3: Cabot white cheddar (Vermont)
4: Yancy's Fancy Champaign Cheddar (New York)
5: Yancy's Fancy garlic Cheddar
6: Borden's sharp Cheddar
(http://i1229.photobucket.com/albums/ee469/rhinoptical9/69944567.jpg)
Before...
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(http://i1229.photobucket.com/albums/ee469/rhinoptical9/ef726c48.jpg)
After
The first batch of different cheeses I did on November 1 turned out delicious, so I have high hopes for these. I used a different smoke this time (apple instead of cherry) and two hours this time instead of one hour of smoke last time.
Very nice Bro...very nice indeed...garlic ghedding...yum...never have seen that here!!! Pepperjack is really good smoked too...
An excellent variety! The longer you hold the better IMHO. Just opened some from March, apple wood med cheddar and it was soooo good, my husband said from now on we will keep at least 6-9mo.
I have cheese from a year ago vac sealed...had some tonite...breakfeast for dinner night...western omelet with smoked colby jack...quite nice...hubby gobbled down a 4 egg one!!! ;D