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Title: Cheese ?s My first attempt
Post by: Friar_Tuck on December 10, 2010, 11:19:17 AM

Ok, you guys have me hooked here.
I am smoking my first batch of cheese. With an outside temp of 5degrees, I figure it is a great day for it.
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/sausage/PC100003.jpg)

I am trying some Colby, Medium Cheddar, Marble Jack, Cream Cheese, Pepper Jack, and Cheddar Jack.
My question is, has anybody used the "Special Blend " pucks for cheese?
I had some loaded already and figured I would try them, but have not seen them mentioned for cheese before, so I am wondering a bit.
I know this Vacuum and wait a month thing is gonna kill me, so I made a big enough batch to make the wait worth while.
Thanks,
Jim

Title: Re: Cheese ?s My first attempt
Post by: Tenpoint5 on December 10, 2010, 12:20:11 PM

I myself would suggest Hickory for your cheese. I would also cut them big blocks in half makes it look like there is more in the fridge when your done. Also helps when you want to try a different one before that one is finished. Have fun your going to be heading back to the store to get more to do in January. I will bet you a Barley Pop on that one!!

Title: Re: Cheese ?s My first attempt
Post by: Friar_Tuck on December 10, 2010, 02:32:40 PM

Thanks Tenpoint5 for the reply.
But you lost the barley pop bet, as I did not wait until January ;)
I figured as long as I had things up to temp, and the smoke rolling, I might as well do another batch right now!
Here is the first batch cooling off.
The picture does not show the change of color and texture as well as I would have hoped.
And wouldn't ya know it, I try to be smart and make labels, and there is a typo :}
it should read 2 1/2 hours >:(
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/sausage/PC1000032.jpg)

And here they are, all ready to be tucked away deep in the fridge.
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/sausage/PC100004.jpg)

The next batch ready to roll!
This batch will be 3 hours of hickory
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/sausage/PC100001.jpg)

Title: Re: Cheese ?s My first attempt
Post by: Tenpoint5 on December 10, 2010, 03:39:25 PM

I still say your gonna be doing another batch in January after you taste this stuff. BTW I can see some color change in the cheese.

Title: Re: Cheese ?s My first attempt
Post by: Jim O on December 10, 2010, 03:56:10 PM

Good lookin' cheese F_T !

Enjoy (eventually) !

Jim O

Title: Re: Cheese ?s My first attempt
Post by: Friar_Tuck on December 10, 2010, 04:59:19 PM

Thanks guys,
Once I put the pics side by side, there is a difference I see.
Now the second batch is cooling!
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/sausage/PC100001-1.jpg)

Title: Re: Cheese ?s My first attempt
Post by: KyNola on December 10, 2010, 07:26:40 PM

Looking WAY good Tuck!

Title: Re: Cheese ?s My first attempt
Post by: SouthernSmoked on December 10, 2010, 08:19:12 PM

Great looking cheese...

I like the custom labels.

Title: Re: Cheese ?s My first attempt
Post by: pensrock on December 11, 2010, 05:55:08 AM

Looks great, I can see the color change. :)

Title: Re: Cheese ?s My first attempt
Post by: Tenpoint5 on December 11, 2010, 07:48:30 AM

Looks Great see you in 10-14 days

Title: Re: Cheese ?s My first attempt
Post by: ArnieM on December 11, 2010, 08:01:37 AM

The cheese looks good FT. I just can't stand the 'waiting' part.

Try the smoked cream cheese on a bagel with smoked salmon and thin-sliced red onion. Good stuff!

Title: Re: Cheese ?s My first attempt
Post by: Chili Head on December 11, 2010, 12:47:53 PM

Great looking cheeses ;) I bet the cream cheese will be great on garlic triscuts ;D

The lables you made are a great idea!

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: Friar_Tuck on December 10, 2010, 11:19:17 AM