Smoked Cheese Using the MES and the AMNS

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Beer-B-Q

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Thursday, 3/3/2011 was a nice day so we smoked some cheese In my MES 40 using the AMAZE-N-SMOKER. I used Cherry Dust on this batch and smoked it for 3hrs. Sorry that I didn't get any pics while in the smoker but the camera's battery died and had to be recharged.

Also pay no attention to the imprinted date on the pics, I haven't figured out how to set it yet... LOL

Here are the pics before going into the smoker
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After coming out of smoker
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Sealed up and into the fridge to mellow out...
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That a fine looking load of cheese, Paul. I haven't tried smoking cheese yet, but my time's coming.:thumb1 copy:
 
Over the weekend we got into the cheese that we smoked at the first of the month.

We opened the Hoffman's Hot Pepper, the David Jacks Pepper Jack and the Yancey's Fancy Wasabi Horseradish Hot. Let me tell you the Wasabi didn't last long, it was Awesome...

I think this time the Cherry Smoke was definitely a lot better than the cheeses I have smoked in the past using Hickory. It was a much mellower flavor, the Hickory was too harsh.

Everyone that sampled some loved it, next batch I am going to try Bourbon Oak and see how that works...
 
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