This Habanero Cheese will light you up, and now that it is smoked it will be awesome!

[BBQ Engineer]

The thought of pepper cheese is a good one, but usually they are so wimpy that it sounds better than it actually is. I found this habanero cheddar cheese, and it is pretty darn spicy. I thought it would be even better if it was sporting a good smoke.



Throwing in a brick of Cheddar to ride along


I always put cheese on a clean grate


I put snow in the water pan to absorb any heat from the fire. Didn't want this stuff to start "rich-ing" on me


Threw some sweet cherry wood smoke at it.


Temps stayed nice and cool


Out of the smoker. Man it sure smelled good.


Vac Sealed so it can take a nap for a couple weeks or so.

[Cajunsmoke13]

Awesome...love that cheese

[SMOKE FREAK]

Dana....havent tried the Cabot but the Private Selection brand that I get from Dillons/Kroger is some kickass cheese...

Smoked will be over the top

[massive meat pipe]

Looks great man, you make it look so easy! It's gonna be damn good!

[WALLE]

Good on ya, Dana! Can't wait to hear your review on the cherry. The cheese I've smoked has been with hickory - I'm guessing there will be a noticable difference.

I've got a stack of cherry that I cut last summer that should be ready to go just about prime smok'en season. Looking forward to trying it out.

on your Hot Cabot!

[DangerDan]

I tasted some Colby Jack Habanero once. I liked it so well I bought the whole hunk. The ladies at the grocer deli weren't really used to selling that much. about 7 or 8 lbs.

Good stuff Maynard!

[Bassman]

Good looking cheese, Dana. I like the suggestion on the habanero of melting it on corn chips. Smoked would be awesome.

[Critterhunter]

Good on ya, Dana! Can't wait to hear your review on the cherry. The cheese I've smoked has been with hickory - I'm guessing there will be a noticable difference.

I've got a stack of cherry that I cut last summer that should be ready to go just about prime smok'en season. Looking forward to trying it out.

on your Hot Cabot!

Ditto on the difference.Curious minds want to knowLooks great Dana

[Kingudaroad]

Habanero Jack is my fave man! I gotta smoke some!

[Richtee]

"Rich-ing"? Now I'm a verb? Oh, the humanity!

Hehehe... Tillamook is good stuff. That other looks dangerous. If you can SEE habs...it's gonna be "sparky" at least.

[Kingudaroad]

"Rich-ing"? Now I'm a verb? Oh, the humanity!

Hehehe... Tillamook is good stuff. That other looks dangerous. If you can SEE habs...it's gonna be "sparky" at least.

Riching..... to Rich.....nice

[chefrob]

great lookin chz!


can't wait for wiki to list it.........

Riching..... to Rich.....nice

[Meat Hunter]

Sweeeeet. Thats gonna be some good eats right there Dana

Rich-ing, LOL. Love it.

[erain]

looking super good Dana!!! some nice choices on the cheese...

actually, i think the "Rich-ing" process mentioned is used if a smokier flavor is wanted as more surface area is exposed to smoke...

[Pandemonium]

Sounds like its good cheese. So you cant just eat smoked cheese right away? guess the smoke flavor must get stronger as it sits?