@Aaron-B man that looks great and thanks for the spread sheet.
Smoked some cheese today!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
craigrice go for it. I think I’m going to be making it a couple of times a year now.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
ND Mike Great job Mike, nice variety of cheeses too!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
johnsbrewhouse thanks!!!
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ND Mike I have made it before just not in a while
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
ND Mike Nice. Let me know how the butcher paper works. I used parchment paper and that worked alright but think butcher paper would be better. I’m only a week into the “mellowing” period and it seems like a month since I smoked the cheese. Let us know how it turns out after the wait.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
ND Mike great job
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
wdaly will do!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
cdavis thanks!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
ND Mike Mike, I would be interested in your thoughts once you start tasting them.
Let us know if any one of them stand out over the others.I really can’t imagine any of them not being pretty good.
Paul
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ND Mike what flavor pellets did you use to smoke with?
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ND Mike : I use the hickory fruit blend pellets for cheese all the time comes out great. I did around 40 pounds and still have a bunch more to do. Jarlesberg Swiss is really good served with sliced apples.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
processhead will do. It will be about two weeks.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Idaho Smokey thanks for the info!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Jesser I used cherry.
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Looks great!
I like peach pellets, personally. Or Pecan, because I always have that on hand, and sometimes I forget to go grab some more peach before doing cheese.
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ND Mike
Wow! Gotta try this. Awesome! -
ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Midwest_kc I want to get some peach pellets. I have heard that it is really good with pork. What brand pellets do you buy for peach?
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
PapaSop I’m hoping it turns out. I love smoked cheese and this was pretty easy.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
ND Mike yes sir, it will be worth the wait. Enjoy
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fruit woods are good for some things and stronger smoke better for others depending on the product
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