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kingkoch42
05-01-2014, 03:00 PM
It has been over a year since I made some of this so it was about time that I did it.

Cold smoked for 3 hours with Maple, a little Oak and even less Sweet Acacia.

Temperatures ran from 64F to 93F with an average of 81F.

A couple of pieces of Leerdammer in the smoker with the outside "crust" cut off, then sliced in 2 :
http://i1135.photobucket.com/albums/m634/kingkoch42/Cheese/Leerdammer/2014-05-01/100_2908_zps0fab6121.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Cheese/Leerdammer/2014-05-01/100_2908_zps0fab6121.jpg.html)

Smoked :
http://i1135.photobucket.com/albums/m634/kingkoch42/Cheese/Leerdammer/2014-05-01/100_2909_zps1b522060.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Cheese/Leerdammer/2014-05-01/100_2909_zps1b522060.jpg.html)

Vacuum packed and into the refrigerator for a week before eating :
http://i1135.photobucket.com/albums/m634/kingkoch42/Cheese/Leerdammer/2014-05-01/100_2910_zps7a9c748d.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Cheese/Leerdammer/2014-05-01/100_2910_zps7a9c748d.jpg.html)

tomshoots
05-01-2014, 07:52 PM
Cal that looks heavenly!! Love da smoked cheese!!

BYBBQ
05-01-2014, 08:41 PM
Very nice job !! :thumbs up::thumbs up:

PigCicles
05-02-2014, 10:07 PM
Oh yeahhhh ... smoked cheeses are some of my favorite. I gotta get some going before it gets hot. Great pics Cal!

No chickens were harmed in this statement. But it doesn't mean I didn't want to.

kingkoch42
05-04-2014, 11:09 AM
:sign0092:

BluDawg
05-04-2014, 12:30 PM
I think the Fuller Brush man must have been from Wi because I loves me some cheese Especially Smoked. I need to do some again:thumbs up: