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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: cathouse willy on September 19, 2013, 05:25:21 PM

Title: more cheese
Post by: cathouse willy on September 19, 2013, 05:25:21 PM
2 lbs of balderson 5year cheddar and 3 pounds of kraft old cheddar two hours of apple cold smoke

(http://i1202.photobucket.com/albums/bb368/cathousewilly/10673afc-8836-419d-be7a-f4bf7370efd9.jpg) (http://s1202.photobucket.com/user/cathousewilly/media/10673afc-8836-419d-be7a-f4bf7370efd9.jpg.html)

after 2hrs of apple smoke .drying a bit before vacuum bagging The house smells wonderful

(http://i1202.photobucket.com/albums/bb368/cathousewilly/95436ec2-5d47-4142-9692-c685993c6814.jpg) (http://s1202.photobucket.com/user/cathousewilly/media/95436ec2-5d47-4142-9692-c685993c6814.jpg.html)
Title: Re: more cheese
Post by: Saber 4 on September 19, 2013, 05:58:36 PM
Looks good, I can't wait till October 1st to open up my first cheese.
Title: Re: more cheese
Post by: pz on September 19, 2013, 08:20:36 PM
That looks like it will be some really tasty cheese  :)
Title: Re: more cheese
Post by: Tenpoint5 on September 20, 2013, 06:44:03 AM
The OLD FART .....

So not going there but I wanted to! Remember the harder znd older the cheese. The longer you should let it rest. I had a 8yr old white cheddar that I restdd for a year before it was opened. Hickory smoked butter it was
Title: Re: more cheese
Post by: ragweed on September 20, 2013, 02:42:49 PM
Nice color on that cheese!
Title: Re: more cheese
Post by: rveal23 on September 20, 2013, 03:30:24 PM
Smoked Cheese is the Best!
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