Gotta run to Allentown to pick up jeep at the tower then back to cold smoke some hot cheese ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF5873.jpg)
Hope you got some real cold smoke. As much heat as there is in the cheese, it may just melt on its own. :D
I just opened the batch I smoked on 1/6.
GOOD STUFF!!!
Had a delay in the 3 alarm today but now all is good.
Added a couple buddies to the rounds.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF5875.jpg)
Getting 2 hours of apple as i post this. Cold smoke in the 4 rack. Not even IT of 50* its like 47*
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF5876.jpg)
Heck i might as well do 4 cups of Mrs Seemore's pistachio's too ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF5877.jpg)
Here it is.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF5878.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF5880.jpg)
And the pistachio's
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF5879.jpg)
Everything looks great. I've had the Yancy's Fancy Buffalo Wing cheese before, its very good! It did not last long enough to put any in the smoker. :)
Greg
Have you ever done any cheese waxing?
I been reading about it and you can leave waxed cheese out for years. Black and red wax they say is the best.
I would think its like what my dad used to tell me how when he was a kid his mom would sink a whole load of meat into lard to keep the air, bugs and stuff off it.
QuoteHave you ever done any cheese waxing?
No I normally only shave, not wax. ;D ;D ;D OK enough being a smart a$$.
I have not tried it myself, mainly cause I do not normally keep cheese for longer than a few months, if I do I vacuum pack it.
It would be a neat experiment though. I'm sure there is info on the web on how to do it and what kind of wax to use.
What temp do you use and for how long ?
Thanks .
Quote from: NePaSmoKer on January 18, 2010, 06:18:13 AM
Greg
Have you ever done any cheese waxing?
I been reading about it and you can leave waxed cheese out for years. Black and red wax they say is the best.
I would think its like what my dad used to tell me how when he was a kid his mom would sink a whole load of meat into lard to keep the air, bugs and stuff off it.
a few cheese wax links
the first one probably has waxing directions on the website
http://www.cheesemaking.com/cheesemakingnecessities.html
http://www.dairyconnection.com/equipment.htm#wax
http://glengarrycheesemaking.on.ca/wax.htm (canadian company, they ship to US customers from NY)
Those cheeses look great Nepas! I don't think we have that buffalo cheese around here - we may have to hunt for some.
Did you get that pepper cheese from Sam's?
Mrs S
Thanks for the information Deb, it is good reading.
Great looking batch of cheese!! I'm not sure about the rest of you..but I have a hard enough time waiting to enjoy the cheese I do smoke..let alone waxing and storing for months. It did make for interesting reading. :)
Quote from: pensrock on January 18, 2010, 06:30:57 AM
QuoteHave you ever done any cheese waxing?
No I normally only shave, not wax. ;D ;D ;D
OH you did NOT go there!!! ;D ::) ;D I think someone needs some "corner time!!!" :P
Ray
QuoteOH you did NOT go there!!! I think someone needs some "corner time!!!
No.... not me? ;) ;D
Good site Deb. I'll have to give it a try soon. Thanks.