Went down to pick up some ribs to hang and smoke (http://forum.bradleysmoker.com/index.php?topic=21778).
Came home with:
Mozzarella
Provolone
Swiss
Hot Pepper Cheese
Lucky he was getting a shipment today.
Pics to follow...
So did Rckcrwlr buy 5 pounds of each? :D
Just about that. I took about 2 lbs off each piece to keep fresh. The rest is going in the smoker with some Apple Wood for about 2 hours.
Here is what I have:
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0919.jpg)
I cut it into varying sizes due to the hardness of the cheese. My main concern will be the Mozzarella. I have it on the top shelf in the front. Added the probe to it to maintain it. 80 degrees is about as far as you want to push it.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0920.jpg)
That is going to be some good stuff!
So two hours later and maxing at about 100 degrees (Mozzarella actually held up)
Here is what I am stuck with ;D
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0929.jpg)
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0930.jpg)
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0931.jpg)
Anyone that smokes and does not invest in a couple Frog Mats is kidding themselves. This cheese would have never held up without them.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0932.jpg)
They are cooling now and will be vac sealed and put in the back of the fridge for at least 3 weeks...probably more line 6-8 weeks.
Those should be real good.
Nice selection of cheese ;D
I did a bunch of cheese 2 weeks ago and was going to try it today, but decided to wait a few more weeks I think I read here on the forums the longer the better, and being an old retired master watchmaker patience I've got...
Oh!!! your cheese really looks great...
Miiiiiiiiiiiiiiiiiiice.
Thats gonna be gooood.