What to do with oversmoked cheese

[EZ Smoker]

I smoked some a bunch of cheese in June, and some of it had too much smoke in it.   My gouda was just too strong to eat.   So I gave it to the wife for a nice smoked gouda sauce.   She made a roux (equal parts butter and flour in a saucepan on medium low heat, stirring for about a minute or so), then add some milk and let it thicken, then throw in the cheese (grated preferably) until it melts, and add some salt and pepper if you like.   We put the sauce on chicken sandwiches (made from the leftover blackened chicken she made 2 nights ago), and it was great.   The smoke wasn't too strong any more because it was spread throughout the sauce. 

This is a good plan for the cheese I've smoked that has too much smoke flavor. 

[meatgeek]

Sounds like a great save!  I may have to try smoking some cheese just to try this sauce :)

[classicrockgriller]

That does sound delicious and nice save on the smokey cheese.

Bet you did that on purpose. ;D

[bears fan]

I've also heard if you shred it and put it in a bowl of chili it adds a unique flavor to your chili.