A cheese only a cheesehead will know?
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HerbcoFood I am going to Texas Thursday to dove hunt with some friends, really looking forward to getting back out.
bocephus The freeze we had in February really hurt the dove population, but Thursday evening I was able to almost get a limit. You had to be really on your game with how thin the birds are.
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bocephus The freeze we had in February really hurt the dove population, but Thursday evening I was able to almost get a limit. You had to be really on your game with how thin the birds are.
HerbcoFood Now, the real work begins. Have fun.
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bocephus The freeze we had in February really hurt the dove population, but Thursday evening I was able to almost get a limit. You had to be really on your game with how thin the birds are.
HerbcoFood nice haul
. Glad to see someone found some birds. They are really thin here. Never thought of it but probably due to that late freeze just like you said 
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Just curious if anyone has heard/had this type of cheese that is not a resident of Wisconsin? So here is my secret that I was gonna do but decided to share now anyways as I am waiting for the highs to be in the 40’s to start processing again. With this delicious cheese I am gonna finely cube and place into nacho cheese snack sticks in place of the typical high temp cheese that you would normally use. I’m not quite sure if I’m gonna fry it first or just cube it the way it is. I’m quite excited to try it, this may be my cheese for all sausages where I use cheese if it works.
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twilliams said in A cheese only a cheesehead will know?:
’s to start processing
does it have a good flavor?
Pivodog tastes like a butter grilled cheese sandwich
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twilliams that sounds pretty good to me
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Just curious if anyone has heard/had this type of cheese that is not a resident of Wisconsin? So here is my secret that I was gonna do but decided to share now anyways as I am waiting for the highs to be in the 40’s to start processing again. With this delicious cheese I am gonna finely cube and place into nacho cheese snack sticks in place of the typical high temp cheese that you would normally use. I’m not quite sure if I’m gonna fry it first or just cube it the way it is. I’m quite excited to try it, this may be my cheese for all sausages where I use cheese if it works.
So here is a picture of the bread cheese sautéed to a nice golden brown. It does melt a bit as these were an elongated cube when I started. However I don’t think it will melt under smoker temperatures so I think it will be fine in sausage. I will post the results when I get a chance to try it.
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So here is a picture of the bread cheese sautéed to a nice golden brown. It does melt a bit as these were an elongated cube when I started. However I don’t think it will melt under smoker temperatures so I think it will be fine in sausage. I will post the results when I get a chance to try it.
twilliams Yes PLEASE!!!
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So here is a picture of the bread cheese sautéed to a nice golden brown. It does melt a bit as these were an elongated cube when I started. However I don’t think it will melt under smoker temperatures so I think it will be fine in sausage. I will post the results when I get a chance to try it.
twilliams had my share yesterday, dipping it in garlic butter was next level crazy, but totally worth it!
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twilliams had my share yesterday, dipping it in garlic butter was next level crazy, but totally worth it!
HerbcoFood The next day is always a revisit with the butter and garlic. People will notice as you walk by unannounced. Good for YOU.
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bocephus The freeze we had in February really hurt the dove population, but Thursday evening I was able to almost get a limit. You had to be really on your game with how thin the birds are.
HerbcoFood We had a great shoot Thursday, near limit for two of us. We quit before closing time to let the dove have the water hole. We took my friends two daughters a couple of nights and they both shot their first birds. Made for a very special weekend.
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So here is a picture of the bread cheese sautéed to a nice golden brown. It does melt a bit as these were an elongated cube when I started. However I don’t think it will melt under smoker temperatures so I think it will be fine in sausage. I will post the results when I get a chance to try it.
twilliams I have to order some of that!!!
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HerbcoFood The next day is always a revisit with the butter and garlic. People will notice as you walk by unannounced. Good for YOU.
zbigjeff Shoot next day, garlic hates me almost within the hour.
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zbigjeff Shoot next day, garlic hates me almost within the hour.
HerbcoFood hehehehhehehe. I just know the next day after overdoing it with garlic is a day to stay in the open air. I’m loving it. But, don’t know if everyone can. Your processing system is much quicker than mine. LOL
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ND Mike Find you a artisan cheese store.
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twilliams maybe…I will have to look in the specialty area.
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ND Mike Find you a artisan cheese store.
HerbcoFood I will have to do that.
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Trying to find the words to express my first reaction to this cheese twilliams. Not sure if I am leaning on the “I would love to try it” or “this is plain sacrilegious”. I love making cheese at home but always looking for a new experience
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