I start off with an apology to Pensrock for my epic failure on his bacon and chive smoked cheddar creation. I used a smoked sharp Tillamook cheddar that had been smoked a couple of months ago, fresh chives and cooked up the last of the Hi Mtn cured bacon as little chunks. The cheese had a good smoked flavor but seemed a bit dry before I started. I followed the recipe and the cheese melted but had a lot of oil separation.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131102-00716_zps4918fa5e.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131102-00716_zps4918fa5e.jpg.html)
Mixed all the ingredients up and the oil seemed to mix back into the cheese.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131102-00717_zps2750f089.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131102-00717_zps2750f089.jpg.html)
Into a plastic wrap lined pan for a trip to the fridge.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131102-00718_zps54d2c3fb.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131102-00718_zps54d2c3fb.jpg.html)
After slicing and tasting, the cheese has a good flavor still but it is extremely dry and grainy in texture, almost like chewing on sand and so bad in fact that I couldn't even finish chewing it up. Fortunately the Bassett Hounds will eat anything with cheese and bacon.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131102-00719_zps258116f5.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131102-00719_zps258116f5.jpg.html)
Has anyone else had this problem with Tillamook cheese or do you think something went wrong in the smoking phase or the melting phase? This is the only cheese that I have smoked that was dry and not as good or better after smoking than it was out of the package.
Ya I think your Bassett Hounds found a way to sabotage your recipe when you were not looking (https://lh6.googleusercontent.com/-OVJD63tTB3k/UOmci4DU-NI/AAAAAAAAGWs/EgVJ4lljj40/w36-h30-no/1968lol.gif)
Im with you Don
Those Devious little Bassett's :D
Lucky dogs!
It seems cheddar cheese will be "gritty" every time I melt it. I now use a tip I learned for Cook's Illustrated; use evaporated milk instead of regular whole milk. Or if you don't have evaporated milk, blend in some Velveeta. Either one of these has a compound (I can't recall the name) that helps the cheese melt smoothly.
Thanks for the tip Habs, I too have had trouble with melting cheddar.
sneaky basset hounds,, they know when something wont turn out right
I got the straight info from Pensrock on what I did wrong on this, I used a sharp cheddar and I was supposed to use a sharp American cheese or some form of block American cheese. Hope this gets people on the right track to try it themselves.