Well i thought i would give cheese a go, after seeing some of the help offered with the process.
Didn't think it was that bad except trying to keep the temp under control. The outside temp was -2C, took my eye off the ball for a minute or two but luckily just caught it as it started to sag a bit. Hopefully it will end up ok.
All Set for the Bradley
(http://i1341.photobucket.com/albums/o743/tulla9/Laptop/Pictures/P4030059_zpsedd9bc84.jpg)
I think the temp just crept up a bit...doh !!
(http://i1341.photobucket.com/albums/o743/tulla9/Laptop/Pictures/P4030060_zps79124f91.jpg)
They look good to me
Sent from my iPhone 5 using Tapatalk
I hope so. Packed it all individually and stuck it in the fridge. There seems to be a lot of difference of opinion on the time to let the cheese come good. Some say 30 days others say 7, i guess it's suck it and see :-\
The longer the better!
Like a fine wine..... ;D
That there cheese took on some nice color,,,,,,,what kinda cheese is it?
As far as letting the cheese age,,,,try it in a week and see if it tastes like an ash tray
If so give it another week and try again ;D
Thanks Ou812. It was just value cheddar from the supermarket. Smoked for 2hrs 30min with alder.
I will do as you suggest and try it in a week or so.
Looks good, I need to try cold smoking some cheese this year
I have to be honest and say how surprised i am at the comments from you guys who are much more learned than i am. I really thought i made a hash of it by letting the temp creep up but your comments are making me feel a whole lot better about the results.
Thanks guys. :)
yep it got a little warm but you did catch it in time. Take a paper towel and pat the oil and any moisture off it. Allow it to cool completely the wrap and put into a zip bag till you want to try it. It will be fine. The darker color comes from the temp being up there. I have noticed the warmerI let it get the more color it takes on. But you got to watch that it does not get too warm like you almost found out. ::)