LJS Posted June 5, 2020 Share Posted June 5, 2020 Hi Kamado people, I smoked some cheese about 2 weeks ago, used cherry. Used cold smoke method reached about 40°C internal and the cheese held shape and went for about two hours. Cut reasonably small pieces as recommended and then left to cool and vacuum sealed. The selection I have are: Massdam – Swisse Dutch Colby - OZ Goat cheese - Red Lester – English Edam – Dutch I haven tasted all but I am happy with the Colby and Goats. Ill try my flavor Red Lester over the weekend. I would like a stronger smoke flavor Any recommendations welcome Keep smoking Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.