Stocking up on Smoked Cheese

[egghead]

Cheddar and Monterrey Jack and pecan for smoke


In the smoke


All done a vacuum packed. Vacuum packed some avocados as well

[OldUsedParts]

in it for the Long Haul

[bsooner75]

I really need to do this


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[cowboydon]

You freeze the Avocados?

[egghead]

Not planning on freezing the avocados. This is the first time trying this. Hopefully they will be fine for 10 days or so. They will be gone before then. Picked these up at Sam's a couple days ago and waited for them to ripen a bit. If it works I'll be picking them up a Sam's in the future.

[Russ]

Man I thought we liked cheese down here, you take it to the limit egg.

Russ

[spacetrucker]

Cheese gets sharper as it ages, I have some I smoked two years ago, its really good wit some vino...
something I started doing was to add some chili flakes to the outside prior to vac-pacing, fresh cracked black pepper or cilantro and especially dill does wonders after the aging process takes effect. below is a picture of my home made cheese smoker, I only do it during the winter so as to take advantage of the naturally cooling....

[Russ]

That's a cool machine, do you run it at Mach 1 or Mach 2 speed??. We get our cheeses from a small place that do as you say, peppered havarti and a chilli one, my fave is masdaam. The place is an hour drive from me. Barry's bay cheese. Have a look , you may get some ideas, but I'm guessing you are prolly ahead of them.lol.

Russ

[egghead]

Excellent suggestion on the adds Spacedude. I'll give it a whirl. Thanks

Barry's looks nice Russ. A little longer drive for me.