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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-30-2009, 12:30 AM   #1
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Join Date: 11-12-06
Location: Des Moines, Iowa
Default More Smoked Cheese!

I tried something a bit different today. I've done Velveta once before, so I decided to try Philly Cream Cheese in the Ugly Cheese Bucket. It was only 58* here today, so that helped a bunch. In the two top pics we have on the first row: Montery Jack and Velveta.
Second row: Black Diamond Canadian Cheddar; Habanero Jack (x2); Emmental; and the Philly.
Bottom row: Swiss and Mozzarella
In the last pic is a close-up of the Cream Cheese after smoking.
It's all resting in the fridge right now & will be vacu-sucked (& sampled) tomorrow.
Attached Images
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File Type: jpg 100_1191.jpg (60.8 KB, 164 views)
File Type: jpg 100_1193.jpg (55.6 KB, 164 views)
Dave Compton
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Old 04-30-2009, 01:01 AM   #2
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Kinda makes me wish you lived closer Oh Brother of mine! Good looking stuff. That habenero would look mighty fine sitting on a Ritz at my house!
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Old 04-30-2009, 01:33 AM   #3
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Yep, nice job!
Everything's better on a Ritz.
And, in my opinion cheese is liken to bacon...especially smoked cheese!
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Old 04-30-2009, 08:21 AM   #4
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Well how did the cream cheese turn out? Looks good Dave, keep practicing!

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Old 04-30-2009, 08:22 AM   #5
somebody shut me the fark up.
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Who cut the cheese? Had to ask.
Low and Slow.....

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Old 04-30-2009, 08:23 AM   #6
Found some matches.
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What temp do you smoke them at?
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Old 04-30-2009, 08:51 AM   #7
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Wow, looking good, nothing like some smoked cheese!
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Old 04-30-2009, 09:44 AM   #8
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i've been wanting to try smoking some cheese for sometime now. just curious, what type wood did you use? have you experimented with different types of wood?

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Old 04-30-2009, 09:51 AM   #9
somebody shut me the fark up.
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What a great assortment. Velveeta to Canadian Black Diamond Cheddar. Be very interesting to see what your take is on each of them.
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Old 04-30-2009, 10:57 AM   #10
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Looks great Dave. Are all those coming to St. Joe with you this weekend?
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Old 04-30-2009, 12:05 PM   #11
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Good looking cheese! How did the cream cheese come out?
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Old 04-30-2009, 12:21 PM   #12
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Originally Posted by boatnut View Post
i've been wanting to try smoking some cheese for sometime now. just curious, what type wood did you use? have you experimented with different types of wood?
I use alder myself. It's a milder flavor so it won't overpower the
cheese like some other woods.
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Old 04-30-2009, 07:54 PM   #13
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That looks great! We haven't smoked cheese since before Christmas. I'm wanting some now! Nice selection of cheeses.
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Old 04-30-2009, 08:07 PM   #14
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Cheese fest! really good lookin cheese.
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Old 04-30-2009, 08:13 PM   #15
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when I saw smoking cheese and cream cheese both I thought that would be a real mess!
Im amazed it held together...and the velveeta too, it must have been at a REAL LOW temp.
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