Got any Cheese?

[Clint]

I like this setup Clint, and great reviews on the square smoke tube on Amazon.

These almonds have developed nicely! I've snacked on them a little over time but as of yesterday they really shine. oven roasted & then cold smoked


I made another burger for lunch today, I used some smoked sharp white cheddar and some smoked salt.... a little A1 for the sauce, & a garlic ciabatta for the bun.

 

[Clint]

Yesterday I saw some smoked Swiss @ Restaurant Depot & I could tell this was smoked..... I guess that's about the only way to smoke Swiss since it's not processed. I've picked up a couple large wedges from Costco of smoked Gouda that's good, but obv not done the old fashioned way.


I pulled out some smoked Swiss from my first (of 2) cheese smoke & it'd mellowed a lot more than I expected. I put a few slices on a pp panini.


I wish this pic was a little clearer...

 

[BrianCal]

Cheese looks amazing, ESPECIALLY on those burgers !!!

 

[Jim Lampe]

Excellent work Clint!
Everything looks SOOO Good!

Imagine how GREAT it would really taste with Wisconsin Cheese!!

 

[Clint]

I would love to try some. I am down to my last 8oz block.......................... better get some more!

I wonder what I should try next.


...reminds me - I have like 9 pounds of almonds, I should brine some today just for a little while, dry, & then smoke.... those are so good. The almonds are good right away, but they just get better & better with time (I saved a small bag for 2 weeks). The almonds can be strong/strange at first, but not nearly as strong/salty/smokey as the blue diamond almonds I remember from the can.

 

[John Sp]

Hey Clint - good looking cheese there. I like to let mine mellow for a week or so in the fridge (vac seal it unless you want the fridge to smell like smoke - that wouldn't be such a bad thing would it?). It really evens out the flavor. Also I usually smoke mine in my biggest kettle. The smokers are too efficient even with a pellet tube. The first time I did smoked cheese, I put it in my mini WSM in a grill pan (with holes in the bottom) with a six in Amazin tube for smoke. I wound up with extruded string cheese that time...

Regards,

John