Smoked Gouda question

[gbritten_nh]

I am smoking cheese for the first time while I wait for my replacement element to come in.

I am smoking Cheddar, Mozz, and Gouda, and have a question about the latter.  It is as usual wedge shaped, do I need to take precautions on the thin edge, or should I cut the big wedge into chunks, and save the odd bits for non-smoked uses?

I have some pics, will upload when done, probably this question is too late for this batch but thought I would ask the opinion of the experienced multitude on this forum.

[Ka Honu]

It's really not a big deal one way or the other although I tend to cut the narrow edge off for more immediate consumption and chunk the rest for the smoker.

[SiFumar]

I left on....then cut off for tasting after 3 week wait.  Was a bit drier but still flavorful.  Nice to shred over a pizza.

[gbritten_nh]

OK, lets try that again

Here is as received:

http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01100.jpg

Here is as ready to go into the smoker:

http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01101.jpg

and here is some of it after smoking:

http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01102.jpg

Smoked mostly with Apple (plus 20 minutes Hickory to start and 20 minutes Mesquite to end) for 3 hours last night.

[gbritten_nh]

OK, after rereading the directions, one more time posting pictures

Here is the cheese as received:



Here is the cheese as ready to smoke



and here is some of it after smoking



This was smoked for 3 hours in an OBS, using 20 minutes Hickory, 2 Hrs 20 minutes Apple, and 20 minutes Mesquite (kicking it up a notch!)
I will try a taste tonight after refrigerating 24 hours, but mostly I expect it to age at least 2 weeks.

Good results, not too much oil on the surface, no melting (even the Mozz and the ends of the Gouda wedges)

[gbritten_nh]

(gbritten...let me help you out by posting your pics in this thread. It makes things easier. Hope you don't mind :) )

Here is as received:




Here is as ready to go into the smoker:



and here is some of it after smoking:

Thanks for the help, I also realized I had not resized the pics so I deleted them and posted them again sized to 800x600 (I hope, anyway).

Here is the first picture again, which I apparently posted using the old link



Now I think I got it!  More pictures when I get my replacement element.

[Ka Honu]

Looks good; let us know how you liked the smoke mix and time. I wouldn't bother to taste it until at least the 2 weeks is up - I rarely even look at mine before a month.  Looks like you have the sizing down right - I find that about 8 ounces per piece gives me the a decent surface area for smoke adherence and is still a good size for serving, slicing, etc.

[SiFumar]

Looks good!  Remember "good things come to those who wait"  and with cheese you will be rewarded with yummy goodness!  It is unbelievable how delicious it will be.  I disliked store bought smoked cheese....but found out most paint on liquid smoke! Oh yuck!  This is soooo different and better!