Smoked some cheese today!
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So out of the cheeses that I smoked the pepper jack, gouda, and cheddars were the best.
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ND Mike I agree with you. But, IMHO, the pepper jack was the most different and gooooddd.
zbigjeff yep…I really liked what it does for a sharp or extra sharp cheddar too!
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Smoked Swiss like Jarlsberg is really good on a slice of fresh crisp apple. I used to be able to get blocks of Jalapeno or habanero pepper and cheddar cheese here but can’t find them anymore. They were really good. I have been doing around 50 pounds of cheese a year. The softer cheeses tend to take on more smoke than the harder type cheese. I have smoked fresh mozzarella but it is sort of a PITA. You have to wrap it in wet cheese cloth and really keep an eye on the smoker temp. It is good on home made pizza. I have heard that people have successfully smoked cottage cheese but really don’t know why you would want smoked cottage cheese.
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ND Mike You can keep on going. I purposefully purchased some “smoked” cheese of the same type of product and there was no comparison between the homegrown smoke and store smoke. I’m now spoiled.
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Smoked Swiss like Jarlsberg is really good on a slice of fresh crisp apple. I used to be able to get blocks of Jalapeno or habanero pepper and cheddar cheese here but can’t find them anymore. They were really good. I have been doing around 50 pounds of cheese a year. The softer cheeses tend to take on more smoke than the harder type cheese. I have smoked fresh mozzarella but it is sort of a PITA. You have to wrap it in wet cheese cloth and really keep an eye on the smoker temp. It is good on home made pizza. I have heard that people have successfully smoked cottage cheese but really don’t know why you would want smoked cottage cheese.
Idaho Smokey Re: Smoked cottage cheese. I don’t know either. But, maybe we’re on the outside lookin’ in. Who the heck knows???
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Idaho Smokey Re: Smoked cottage cheese. I don’t know either. But, maybe we’re on the outside lookin’ in. Who the heck knows???
zbigjeff I just did a search for cooking with cottage cheese. There are a ton of recipes using cottage cheese in things like lasagna and cheese cake. That reminded me of a lemon blue berry cheese cake recipe that I made for my Mom years ago. She was diabetic and the cake didn’t use any sugar but did use cottage cheese. Now I am wondering how that would taste with smoked cottage cheese. I may just have to give it a try.
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Smoked Swiss like Jarlsberg is really good on a slice of fresh crisp apple. I used to be able to get blocks of Jalapeno or habanero pepper and cheddar cheese here but can’t find them anymore. They were really good. I have been doing around 50 pounds of cheese a year. The softer cheeses tend to take on more smoke than the harder type cheese. I have smoked fresh mozzarella but it is sort of a PITA. You have to wrap it in wet cheese cloth and really keep an eye on the smoker temp. It is good on home made pizza. I have heard that people have successfully smoked cottage cheese but really don’t know why you would want smoked cottage cheese.
Idaho Smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.
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