BeeRich
Sous Chef
A friend of a friend sent through some notes on his cheese smoking experience. So I thought I'd try it.
- Keep the cheese mild
- Keep temps low
- Small amount of charcoal
- I used Apple & Cherry to smoke
- Smoked less than 1 hour
- Temp got up to 60°C in WSM and cheese started to sweat and lose composure
- Shoved into fridge to solidify up
- I cut the cheese many times. Then I sliced the cheese to increase surface area.
- Stood on end to get surface area into smoke movement
Tasting some of it now. Tastes like smoked cheese. Much better flavour than the store bought kak. Big smoke flavour, but a nice cheese ending. This would be absolutely excellent on a burger or in some kind of chicken wrap thingy. Although not as pretty as when I cut the cheese, the pieces do show some uptake of smoke. Best used either sliced after this or melted/incorporated into something.
Actually, this stuff is really good. Really really good. (Ok, so pics are in reverse order, you catch my whiff)
- Keep the cheese mild
- Keep temps low
- Small amount of charcoal
- I used Apple & Cherry to smoke
- Smoked less than 1 hour
- Temp got up to 60°C in WSM and cheese started to sweat and lose composure
- Shoved into fridge to solidify up
- I cut the cheese many times. Then I sliced the cheese to increase surface area.
- Stood on end to get surface area into smoke movement
Tasting some of it now. Tastes like smoked cheese. Much better flavour than the store bought kak. Big smoke flavour, but a nice cheese ending. This would be absolutely excellent on a burger or in some kind of chicken wrap thingy. Although not as pretty as when I cut the cheese, the pieces do show some uptake of smoke. Best used either sliced after this or melted/incorporated into something.
Actually, this stuff is really good. Really really good. (Ok, so pics are in reverse order, you catch my whiff)