frinspar
Global Moderator
THE ROGUE SCHOLAR
Hi, Buck Melanoma. Moley Russell's wart.
Posts: 18,003
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Post by frinspar on Jun 10, 2014 23:52:58 GMT -5
I decided I didn't want to wait to smoke some cheese, so we ran and grabbed several kinds. Closed it up and started the process about 15 minutes ago. It's better to do it when it's cooler, or at least at night, and only takes a couple of hours, so it works out. The problem is that once it's done, everyone says the best thing to do is vacuum seal them for about a week in the fridge before eating. I want to eat them NOW! mild cheddar mozzarella Dubliner cheddar Monterrey Jack Emmental Fontina Muenster
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razkazz
Global Moderator
I'M TRIPPIN' BALLS ON THE WALLS
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Post by razkazz on Jun 11, 2014 0:20:24 GMT -5
That's amazing. I'm gonna dream about cheese now. Oh yeah, I have some string cheese, fuck yes.
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frinspar
Global Moderator
THE ROGUE SCHOLAR
Hi, Buck Melanoma. Moley Russell's wart.
Posts: 18,003
|
Post by frinspar on Jun 11, 2014 0:39:44 GMT -5
Just checked it before starting the second round of smoke and it looks good. Taking on some darker tint. Using apple wood chips.
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frinspar
Global Moderator
THE ROGUE SCHOLAR
Hi, Buck Melanoma. Moley Russell's wart.
Posts: 18,003
|
Post by frinspar on Jun 11, 2014 2:14:50 GMT -5
Fuckin' lurkers and bots can kiss my entire ass. This is the finished product, mere seconds after its removal - The softer cheeses (mozzarella & muenster) didn't fare quite so well, and the pictures are kinda gross, so I won't share them. They grew a skin the first time around, but the second bout made the innards a little too soft, and they sort of dribbled out and gave in to gravity. Still complete and in single chunks, but they were somewhat hanging by the smoky skin from the higher rack. I think next time I won't set the heat to max, especially if I have softer cheese inside. Won't be able to give a good account of the flavors until they rest for a week or so in the fridge after I vacuum seal them.
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razkazz
Global Moderator
I'M TRIPPIN' BALLS ON THE WALLS
Posts: 1,014,444
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Post by razkazz on Jun 11, 2014 3:17:05 GMT -5
Not the muenster! Why couldn't it have been the fontina? Anything but that sweet, sweet muenster.
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Post by BeefEaster on Jun 11, 2014 6:19:15 GMT -5
mmmm, cheese
can you get high from smoking it?
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Asp Me Anything
Knight of Burnie
NOT-DA-MOD
not to be confused with Ronan the Accuser
Posts: 1,003,373
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Post by Asp Me Anything on Jun 13, 2014 9:45:28 GMT -5
CHHEEEEEEESE!!!
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frinspar
Global Moderator
THE ROGUE SCHOLAR
Hi, Buck Melanoma. Moley Russell's wart.
Posts: 18,003
|
Post by frinspar on Jun 13, 2014 12:16:27 GMT -5
I've tried the Jack and the Irish cheddar. Good shit, Maynard.
Found a thing for cold smoking. It's just a screen tube that you fill with those rabbit shit-looking pellets. Light one end on fire and they'll smolder all the way down, providing smoke for a few hours, but not much heat. I don't think I need one, but it's a cool idea.
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