Smoked
When we had a stretch of cool and rainy days last week, I decided I’d better smoke some cheeses before summer hit.
The pellet-smoker tube lasted for 4 hours (I used hickory pellets), and I turned the cheeses once partway through: a half Manchego, a half Dragon’s Milk, a wedge of ale cheddar, and two Goudas.
The sixty-degree day may have felt cool but it was still a little warm for smoking: the cut Manchego oozed a bit of butterfat.
But overall it went well! Once they cooled, I vac packed them and put them in the cheese cave. They need at least two weeks before I can try them. (Well, the Goudas will need several months because I’d just made them.)
