After reading how good smoked cheese is, I decided to do some of my own. Got some moderately priced sharp cheddar, colby and colby jack for my first try.
(http://i1278.photobucket.com/albums/y510/Banset1/a6d041b1-529c-45ee-a992-4e65e7187d0f_zps9b45ebfb.jpg)
It was a nice day for cold smoking, 28 F and no wind. Went with 2 hrs. apple. Threw in some NY's too. No trouble keeping the box temp. below 80 F with the tray of ice.
(http://i1278.photobucket.com/albums/y510/Banset1/5ac697e3-37a9-49dc-b875-08154a64b643_zps7d5b69fc.jpg)
All done, blooming while I plastic wrap the steaks.
(http://i1278.photobucket.com/albums/y510/Banset1/9dc2216a-8546-48a5-a089-eba858f71e5e_zps88c01ba2.jpg)
After 2 hrs, vac sealed and in the frig. Six weeks will be 18 Mar 13. Can't wait.
That's going to be some good stuff. You should try a bite right now ;D ;D ;D
Nice!
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Looks good. I need to try that. Bet it would go great with the sausage I need to make as well. So much to smoke, so little time...
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nothing better than smoked cheese, nice job!!
Let it sit for about 3 weeks to get that hard ashy flavor to subside. The cheese will be great. Still going thru the batch I made a month or so ago.
IMO, you need to wait at least a month. I was impatient and tried a little piece every 2 or 3 days. It didn't lose ash taste until day 29. I have 3 cycles of cheese at all times, every 2 weeks I smoke more.
Tasted mine after 30-days and it was great...