2nd Cheese Smoke (I'm addicted)

Started by SnellySmokesEm, January 21, 2011, 06:53:03 AM

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ArnieM

#15
January 22, 2011, 05:48:39 PM
10 days may work.  Two weeks is better.  I leave mine in for about a month or so.  As stated, it depends somewhat on the cheese and how hard it is.

Yes, I'm gonna try Gouda.
-- Arnie

Where there's smoke, there's food.

unclebuck

#16
January 25, 2011, 07:20:00 AM
Gouda, Parmesan, & Gruyere are excellent.  I have tried Blue as well, with good results.  Smoked Mozza & Parm on homemade pizza is to die for!!!
what can't be smoked can't be eaten

Jim O

#17
January 25, 2011, 07:29:10 AM
I love smoked cheese! When I do a smoke,I do a BIG batch and vac seal,put in a tupperware container and forget about it! I have some about 2 months old,and I find the older the better.Haven't done Gouda yet,but hope to soon.We use a lot of cheese ourselves,as well as give away a lot for " services performed " ,but still have enough to have when we want it.

Jim O
- smoking
-boating
- motorcycling
- how do I find time to sleep !

OU812

#18
January 25, 2011, 09:20:18 AM
Quote from: Jim O on January 25, 2011, 07:29:10 AM
as well as give away a lot for " services performed "

Jim O


Sounds like a good deal to me.  ;D  :D  :D
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