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Ok when I joined smoked-meat somebody posted about smoking Havarti with dill. I can't remember who but, thanks for the inspire. I was at Sam's and found this and decided to give it a try.
I smoked this for a hour and a half at 60* with cherry smoke. Then for another hour and a half at about 100*.
With temps outside being in the low 30's it was easy to keep the temps low. And it was a good night for a fire.
After a three hour smoke.
The sample I cut was good. A light cheese more like mozzarella. The smoke and dill mixed great. This is a cheese that I'll do again.
Thanks for looking
I smoked this for a hour and a half at 60* with cherry smoke. Then for another hour and a half at about 100*.
With temps outside being in the low 30's it was easy to keep the temps low. And it was a good night for a fire.
After a three hour smoke.
The sample I cut was good. A light cheese more like mozzarella. The smoke and dill mixed great. This is a cheese that I'll do again.
Thanks for looking
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