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Started with one of my squashed (just sounds more home made than 'pressed) queso blanco rounds.
I was smoking pecans - around 225-250 - decided to throw in some raw eggs and the cheese. The cheese is just balanced on an egg. At no point did it melt or stick to the egg.
Pretty much lost count of time. But I reckon it'd had about an hour and a half when I tasted a slice. Took on colour in about 10 minutes !
Now i can't taste for crap once I've got that smoke in my face. But it was pretty good.
Overall I reckon it had 2-3 hours, might have been more. I was experimenting with more cheese making methods and playing Onslaught on the wii in between checking the smoker lol
Die you scumsucking alien nano-bugs, Die !!!!
Let the cheese cool a little and wrapped in clingfilm overnight in the annex (colder than the fridge last night).
Sliced up samples for the sunday morning taste panel - 6 of us this week.
I did notice slicing it that the texture had changed completely. It's much firmer and a lot more of one piece than befoe.
Got two thumbs up from everyone. After the hot smoke this is now a cheese I could easily imagine buying from a shop. Looks fantastic, has a firm but real smooth and creamy consistency. The herb and spicy salt flavour seems to have diminished slightly as well and there's a very slight smokey flavour - which is quite surprising I was expecting it to be quite strong.
You can see here that it no longer has the sort-of-crumbly texture of the uncooked round.
All in all - while I won't be fixing up a production line (cos I can't sell it legally lol - cheese production regulations, hell no) I will definitely be doing this on a regular basis.
And my gift boxes will now have homemade hot smoked cheeses in them :-)
ps. As it was all looking a bit vegetarian I threw some of wutangs recipe citrus chicken sausages above the charcoal for 30 mins and then with the eggs for another 30 mins, for snacking on - bloody delicious with a bit of ketchup :-)
I was smoking pecans - around 225-250 - decided to throw in some raw eggs and the cheese. The cheese is just balanced on an egg. At no point did it melt or stick to the egg.
Pretty much lost count of time. But I reckon it'd had about an hour and a half when I tasted a slice. Took on colour in about 10 minutes !
Now i can't taste for crap once I've got that smoke in my face. But it was pretty good.
Overall I reckon it had 2-3 hours, might have been more. I was experimenting with more cheese making methods and playing Onslaught on the wii in between checking the smoker lol
Die you scumsucking alien nano-bugs, Die !!!!
Let the cheese cool a little and wrapped in clingfilm overnight in the annex (colder than the fridge last night).
Sliced up samples for the sunday morning taste panel - 6 of us this week.
I did notice slicing it that the texture had changed completely. It's much firmer and a lot more of one piece than befoe.
Got two thumbs up from everyone. After the hot smoke this is now a cheese I could easily imagine buying from a shop. Looks fantastic, has a firm but real smooth and creamy consistency. The herb and spicy salt flavour seems to have diminished slightly as well and there's a very slight smokey flavour - which is quite surprising I was expecting it to be quite strong.
You can see here that it no longer has the sort-of-crumbly texture of the uncooked round.
All in all - while I won't be fixing up a production line (cos I can't sell it legally lol - cheese production regulations, hell no) I will definitely be doing this on a regular basis.
And my gift boxes will now have homemade hot smoked cheeses in them :-)
ps. As it was all looking a bit vegetarian I threw some of wutangs recipe citrus chicken sausages above the charcoal for 30 mins and then with the eggs for another 30 mins, for snacking on - bloody delicious with a bit of ketchup :-)
to ya...
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