More Smoked/Aged Swiss

Started by NePaSmoKer, September 02, 2012, 07:43:15 AM

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NePaSmoKer

Time to open another aged swiss.




Need some crackers now.

KyNola

Great color on that cheese.  My guess is that the color came as a result of using a "different" smoke source, yes?

NePaSmoKer

Quote from: KyNola on September 02, 2012, 08:02:04 AM
Great color on that cheese.  My guess is that the color came as a result of using a "different" smoke source, yes?

Yes

KyNola

Last cheese I smoked using the same "different" smoke source took on some nice color.  That's why I was betting yours did too. :)

Tenpoint5

Not fair I still waiting on my 8 pounds to finish resting
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

4given

I think I will do swiss next. I have quite a bit of cheddar and some pepperjack aging now. What flavor smoke did you use? I have been using my alternate smoke source as well for the cold smoke. Just did 10 more pounds of cheddar and 2 more pounds of pepperjack on Sunday using "Perfect Mix"
Not Perfect but Forgiven
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SouthernSmoked

Nice looking color on the cheese!
SouthernSmoked
WeQ4u - BBQ Team

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4given

Quote from: 4given on September 11, 2012, 05:54:54 AM
I think I will do swiss next. I have quite a bit of cheddar and some pepperjack aging now. What flavor smoke did you use? I have been using my alternate smoke source as well for the cold smoke. Just did 10 more pounds of cheddar and 2 more pounds of pepperjack on Sunday using "Perfect Mix"

Duh.... I see on the package you wrote "apple smoked" never mind.................
Not Perfect but Forgiven
_____________________
Want to be forgiven too?
http://theromanroad.org/
_____________________
Bradley BTIS1
Green Mountain Grill "Daniel Boone" Pellet Grill
Webber "Q" 100