American Smoke, English Cheddar

[shanez]

@mawnansmiff

I recently found what is the best cheddar I've ever tasted. Everyone who tried it was very impressed by it.

I picked up 2 more wheels(?) of it and put one in the smoker. I quartered it for increased surface area to smoke exposure. It's cold smoking now and I'll remove it from the smoke in 5-6 hours or whenever we get home from our family jeep outing.

Results to follow:

 

[shanez]

Got some great color:



Right out of the smoker it's soft, slightly warm, has a good smoke flavor, and the cheddar flavor has noticeably intensified.

Maybe it's just the way the cheddar works with the smoke but my head almost exploded.

Can't wait to nibble this over the next week or so to see if the flavors meld more and change any.

 

[carp rides again]

Looks amazing, I'll be on the lookout for it

 

[shanez]

Looks amazing, I'll be on the lookout for it

Got the cheese at Costco. I picked up some with truffles in it to try also.

 

[beerandbaccy]

Going to be THAT guy ..

It's not an English Cheddar, it's Welsh...

 

[HeavyLeadBelly]

Buddy of mine is marinating cheddar in red wine for the next few weeks before smoking it. Should be interesting as to how it turns out.

 

[Sigmund]

I enjoy smoked cheese on occsasion but I never smoked it for that long. Ive found that the cheese I use is plenty smoky after about 45 minutes, otherwise smoke kind of takes over but every cheese is different. Mine is probably more mild than a full blown cheddar.