More Cheese

Started by NePaSmoKer, April 29, 2009, 05:37:04 AM

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Up In Smoke

#15
May 01, 2009, 03:11:26 PM
nepas,
i noticed that when i do swiss it gets more smoke flavor than other cheeses don't know why.
also other than the obvious, it seems to change the swiss flavor....kinda makes it sweeter tasting
to me.
2 Bradley OBS
Some people are like Slinkies... They're really good for nothing.
...But they still bring a smile to your face when you push them down the stairs.

PensacolaJim

#16
May 13, 2009, 12:36:11 PM
Looks good,
Did you ever smoke Gouda?
And what flavor bisquettes?
Slow Smoked and falling off the bone, Yum!

NePaSmoKer

#17
May 13, 2009, 12:56:09 PM
Quote from: PensacolaJim on May 13, 2009, 12:36:11 PM
Looks good,
Did you ever smoke Gouda?
And what flavor bisquettes?

Not done gouda yet. I been using oak, maple and pecan.

nepas

KyNola

#18
May 13, 2009, 02:25:29 PM Last Edit: May 13, 2009, 02:27:00 PM by KyNola
PJ, I smoked some gouda the other day along with about 10 pounds of sharp white cheddar cheese.  They both turned out excellent.  The gouda seems to get a darker color than the white cheddar when the smoke is applied.  I went 3 hours with a combination of cherry and maple.

KyNola

La Quinta

#19
August 13, 2009, 10:16:34 PM
Smoked cheese....I dream of it every night... >:( Still hovering at 110...low is 80-81...I'm very sad...I'm out of cheese... :'(

pensrock

#20
August 14, 2009, 04:43:32 AM
I plan to do some cheese as soon as I feel a little better, I want to be able to say, 'yea I did cheese in aug.'  ;D
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