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Thread: First Cheese!

  1. #1
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    First Cheese!

    Well, we got a nice cool, cloudy morning here in Sunny Scottsdale; so it's time for the Cheese!

    I have nice memories of a smoked Gouda that my dad used to get from a local cider mill every fall when I was a kid in Michigan. So this HAD to be done.

    Some fresh Gouda (duh!), Emmentaler (Swiss), and sharp White Cheddar is on the menu today! I used my new Xmas pellet tube with about a 50% load of a mix of Hickory, Maple, and Cherry:


    On the WSM around 8:20AM with ice in the water pan:


    I wasnt sure about how long to let it go, but I didn't want to overdo it the first time out. I let it go for 2.5 hours and then pulled it when the WSM temp hit 75F. The sun was peaking out and I didn't want to get any melting. BTW, that tube only burned about half the pellets in 2.5 hours...so I am sure I can get 8-10 hours out of that thing easily.


    Into the Ziploc to cool overnight, then I'll slap them into individual bags tomorrow for at least 2 weeks. I nipped off a bit from the white Cheddar and it was really nice. I am looking forward to what type of flavor I get after it mellows for a few weeks!

    And I don't want to forget a solid shout out to both Clint and Chris for their posts that gave me the guidance to do it. How do I leave it alone for 2 weeks? GAWD!

    Ken
    WSM 18.5, Cajun Bandit SS Door, Inkbird IRF-4S, Kizen Instant Thermometer

  2. #2
    TVWBB Fan Jim Strickland's Avatar
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    Excellent job and nice post. I live in Michigan so I frequent the Erie Apple Orchard every fall with my family. It'll be a chore to not sample the fruits of your labor. Enjoy!
    14" 22" 22" ThermoWorks Smoke

  3. #3
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    I vac sealed them on the 10th and today I was, like, has it been 2 weeks yet?
    WSM 18.5, Cajun Bandit SS Door, Inkbird IRF-4S, Kizen Instant Thermometer

  4. #4
    TVWBB Olympian Clint's Avatar
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    Quote Originally Posted by KToliver View Post
    I vac sealed them on the 10th and today I was, like, has it been 2 weeks yet?
    Just do more next time!

    I found a few blocks of Swiss & sharp white cheddar in the back of my fridge - I thought it was all gone. It wasn't vac bagged, and there was no moisture in the bag, so the paper towels (3-4 halves) did their job. I pulled out the old paper towels and put in some new.

    My cousin took up a small wedge of smoked gouda skiing today - it wasn't "smoked" like Costco's (artificially), it was smoked like what you just did. It was obviously different & good, I bet you'll love yours & I'll have to try smoking some gouda too.

    Glad you did it!

    edit:>>>> nice color on those blocks - you definitely smoked it!

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