More smoked cheese
With morning temperatures at a balmy 16 degrees it seemed like a perfect morning for a cheese smoke, plus, my stash is getting low. 10 pounds of medium cheddar and 4 pounds of Swiss.
Forum Discussion
Super_Dave wrote:I have a 12" Amazen tube that works great for us. I've used it with my grill box (no heat) to make smoked cheese and it works well. You're our inspiration for the smoked cheese gambit, Dave. :C
I use an Amazen tube with no other heat. You don’t want your box temp to get over about 80 degrees. Before I bought my tube, I use to put pans filled with ice under the rack of cheese. My smoke time is 3 hours and my rest time is usually a minimum of 10 days.
I've been getting white cheddar and marinating it in Jim Beam bourbon for 15 minutes before serving. Comes out nice. It might be good on smoked cheese too. I'll have to try that.
