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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-12-2013, 09:32 PM   #16
caseydog
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I occasionally smoke cheese, and often cut the cheese, but I have not made it.

Can you make cheese in small amounts?

CD
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Unread 06-12-2013, 09:36 PM   #17
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Quote:
Originally Posted by caseydog View Post
I occasionally smoke cheese, and often cut the cheese, but I have not made it.

Can you make cheese in small amounts?

CD
Sure you can. However, it takes the same amount of work to make a small amount as it does 2 lbs though. It is best to start with small amount until you get the process wired.
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Unread 06-12-2013, 09:53 PM   #18
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Quote:
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Sure you can. However, it takes the same amount of work to make a small amount as it does 2 lbs though. It is best to start with small amount until you get the process wired.
Hi Marty, what kind do you make?
Jed
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Unread 06-13-2013, 10:15 AM   #19
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This is the homebrew shop near me.

http://thebrewhut.com/brewing-products/cheese-making/

They ship and have a decent selection of cheese stuff.

I've made two mozzarellas and one cheddar. When I first tried the cheddar it was a bit bitter, so I'm still aging it to see if it mellows out. But I'm too busy making beer and learning Que, so something had to give....
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Unread 06-24-2013, 10:16 AM   #20
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Waxed my Cheddar yesterday and now she's ready for the cave. See ya in 6 Mos.



Had to cut one to taste it and it's really good, now to wait until it's aged a bit!
Thanks for all the advice from everyone!
Jed
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Unread 06-24-2013, 10:32 AM   #21
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How cool is that!
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Unread 06-24-2013, 10:46 AM   #22
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Hey HT any info/thoughts on the process?
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Unread 06-24-2013, 11:31 AM   #23
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Quote:
Originally Posted by K-JUN View Post
Hey HT any info/thoughts on the process?
Brady here is thread to the cook. Came out great!
http://www.bbq-brethren.com/forum/sh...cheddar+cheese
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