Tweet
Not much new to look at or talk about other than the fact that I used almond nut shells to smoke the cheese. I usually use pistacio shells but had almonds so why not give it try...right?
the shells
I was only willing to risk 1 pound of cheddar on this experiment. I like to set it in the fridge unwrapped overnight. The dried surface seems to take the smoke flavor well. The cracked surface usually goes away while the cheese sleeps in the fridge after the smoke.
Not much color change but this stuff smells teriffic. Might turn out better than pistacio.
Its only been in the fridge a week but I can hear it calling my name..."Craig,Eat me..."
So I think I will
the shells
I was only willing to risk 1 pound of cheddar on this experiment. I like to set it in the fridge unwrapped overnight. The dried surface seems to take the smoke flavor well. The cracked surface usually goes away while the cheese sleeps in the fridge after the smoke.
Not much color change but this stuff smells teriffic. Might turn out better than pistacio.
Its only been in the fridge a week but I can hear it calling my name..."Craig,Eat me..."
So I think I will
Bet it is real good! 
Comment