cheese

I think the weather is gonna cool down just enough here this week in Southern California to get some cheese smoked on the 18 inch. It's the first time in years since I've smoked cheese. I'll be using a Z-Grills tube. Tomorrow is my target day. Wish me luck!

Made these for the first time yesterday. Had the 22 WSM going doing some bacon, so when I pulled the bacon I opened her up and did these at 325* for 30 minutes. Great flavor and texture combination. Good substitute for ABT's if someone doesn't like heat. [/IMG] [/IMG] [/IMG] [/IMG]...

Here in the Philippines, all cheese is imported and the selection is limited. While cheese slices are available, they are small, very thin, and not particularly tasty. Luckily we have some great Australian imported cheeses to play with. Over at the Serious Eats website, I ran into a recipe...