Cheese run

STLstyle · January 15, 2014, 03:51:14 PM

Will be making deer sausage this weekend so it's time to get the cheese in the fridge ad well. Need it ready for opening day of trout season. Did mild and sharp cheddar, provolone, and Gouda.

Different sizes bc I still don't know what I like better. 2 hours 20 min of apple starting now...

seemore · January 15, 2014, 05:04:22 PM

STLstyle trout down there ? wow I'm from Iowa and have to go up north your cheese should be good........
Seemore

STLstyle · January 15, 2014, 05:20:15 PM

State park "hatchery" trout that is. Good excuse to get out March 1 and camp with some friends an enjoy good food and good company along with a little fishing too.

STLstyle · January 15, 2014, 06:30:57 PM

Just got my tail chewed on by the wife for smelling the house up like an ash tray / blooming on the kitchen counter... :)

Saber 4 · January 15, 2014, 06:46:02 PM

She'll forgive you when she's enjoying some smoked cheese and fresh trout. ;D

STLstyle · January 15, 2014, 07:37:21 PM

Smoked

Bagged and tagged...

Snoopy · January 15, 2014, 08:04:35 PM

looking good.

ragweed · January 16, 2014, 03:01:41 AM

Looks great, nice color! I just love smoking cheese. It's so easy this time of year with the cold temps. Problem is I'm running out of room! Gonna have to find a "cheese frig".

pjplovedog · January 16, 2014, 09:15:39 AM

That cheese is looking great!
I did my very first batch on Jan 4th. I'm hoping it is ready for Superbowl Sunday, Feb 2nd, although that might be cutting it close. I did colby and sharp cheddar. Is there a difference in how much time between the two cheese varieties with regard to aging that it might take to be edible?

Saber 4 · January 16, 2014, 09:30:18 AM

Really nice color you got on the cheese.

Quote from: pjplovedog on January 16, 2014, 09:15:39 AM
That cheese is looking great!
I did my very first batch on Jan 4th. I'm hoping it is ready for Superbowl Sunday, Feb 2nd, although that might be cutting it close. I did colby and sharp cheddar. Is there a difference in how much time between the two cheese varieties with regard to aging that it might take to be edible?

I don't see that you'll have much difference in aging time between those two since they are so similar, but I don't have near the experience with cheese as others do.