TentHunter
Moderator
I thought I'd post a few pics of some cheese I smoked a couple weeks ago now that cool weather is here. I did three kinds of Cheddar, 2 kinds of Swiss (Aged & Baby), some Provolone & a block of Danish Blue.
I dabble in photography & thought I'd try a still life shot to see how it'd turn out (The lighting's a bit flat).
Drying on wire racks before smoking. All the Cheddar & half of the Provolone got rubbed with some Sweet Hungarian Paprika. One of the blocks of Swiss got a coating of Caraway seeds (I call this Smoked Swiss & Rye, and it is good).
After smoking for three hours at between 70 - 80° F using Applewood smoke.
A closeup shot to show the color of cheese when its Naturally smoked (commercially smoked cheese looks dark because its been is sprayed or dipped in liquid smoke).
Thanks for looking at my cheesy pics!
I dabble in photography & thought I'd try a still life shot to see how it'd turn out (The lighting's a bit flat).
Drying on wire racks before smoking. All the Cheddar & half of the Provolone got rubbed with some Sweet Hungarian Paprika. One of the blocks of Swiss got a coating of Caraway seeds (I call this Smoked Swiss & Rye, and it is good).
After smoking for three hours at between 70 - 80° F using Applewood smoke.
A closeup shot to show the color of cheese when its Naturally smoked (commercially smoked cheese looks dark because its been is sprayed or dipped in liquid smoke).
Thanks for looking at my cheesy pics!