BS: Smoked Cheese Oh Yea

Subject: RE: BS: Smoked Cheese Oh Yea
From: McGrath of Harlow
Date: 16 Nov 12 - 05:29 PM

Smoked cheese?   Toasted Cheese is your man!

Subject: RE: BS: Smoked Cheese Oh Yea
From: gnu
Date: 16 Nov 12 - 05:00 PM

SAY CHEESE!

Subject: RE: BS: Smoked Cheese Oh Yea
From: Lizzie Cornish 1
Date: 16 Nov 12 - 04:35 PM

You're making my mouth water, Dan.....and my smile broader...
This is a lovely thread! :0) x

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,olddude
Date: 16 Nov 12 - 03:32 PM

EB I agree with your American cheese assessment , except when smoked then it is heaven. My neighbors climb out of the wood work visiting when they smell that heavenly concoction cooking

Subject: RE: BS: Smoked Cheese Oh Yea
From: gnu
Date: 16 Nov 12 - 01:41 PM

I scored some Balderson 5 year cheddar from Ontario today for Mum's Bday next week.

Balderson

One cubic cubic cm of this stuff lasts for ten minutes in my mouth.

I knew an Italian guy about 180 yers old who would buy one a them BIG wheels from his home village - grapes too. Every now and then we got invited to go "down" (he would point to the basement door). He would pour wine and carve the mold off the cheese. Such an amazing treat. When he came to Canada, he brought seeds from home and his veggies were amazing too. Spaghetti sauce... unreal. Recipe? "Na." with a smile.

I freaked out the first time I saw tilsit and such at Costco at low prices. Bought the tilsit and did NOT buy any more cheese at Costco.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,Eliza
Date: 16 Nov 12 - 12:54 PM

I love dairy products, I love cream, milk, and above all cheese. Any kind, any flavour, BUT... smoked cheese? Hate it. Yuk, yuk and yuk!

Subject: RE: BS: Smoked Cheese Oh Yea
From: EBarnacle
Date: 16 Nov 12 - 11:38 AM

Lady Hillary and I are both lactose intolerant. As a result, we cannot eat most unaged cheeses. The exception, for some reason, is brie. On the other hand, we scoff down on smoked cheeses. I suspect the smoking process eats up the lactose the same way aging does.

American cheese is an abomination. It is a homogenized, modified product in service of making the stuff faster and cheaper.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,olddude
Date: 16 Nov 12 - 09:45 AM

well today I gotta cut some cheese fer the Amish LOL and then work on a notebook so we can get our old friend back online with us ...

talk to you guys later

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,olddude
Date: 16 Nov 12 - 09:30 AM

Lowfat ... yea that is the plastic stuff Bruce

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 16 Nov 12 - 02:26 AM

51

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 16 Nov 12 - 01:33 AM

Then it has to be a low fat cheese, right?

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 16 Nov 12 - 12:58 AM

the cheese Bruce put it on tin foil and rotate it every so often. No box no plastic anywhere just the cheese block. Pretty simple, works even better if ya got good friends and beer but alas, I had wiener dogs instead today

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 16 Nov 12 - 12:56 AM

I make a very very small fire ... usually I will use a few piece of charcoal and make it burn , then I put applewood on it just little sticks to get it a smoking. check it, few more sticks .. you don't want flame just the smoke. It is good to wet the wood first ..shut the door and let it rip .. you really have to keep it up high away from the heat and really need to watch the heat. Takes about 6 hrs depending on how much you have in... I put mine in the very top rack and it gets all the smoke but little heat since my smoker is a big upright steel beast for meat mainly.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 10:55 PM

LOL back atcha.

Now, a serious question: how DO you smoke cheese? I've smoked moose, deer, elk and rabbit. Never cheese. How's a guy do it?

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 10:47 PM

zig zag my brother just like we used on weed ... LOL

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 10:20 PM

Yeah, Dan, and without the bread.

Farting around aside, HOW does one smoke cheese? And what kind of papers do ya use?

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 10:19 PM

around here we call the big perch jack's ...

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 10:18 PM

Smoked mozzarella ok I will put some in tomorrow and give it a try. gotta be careful with the soft cheese however or you have the worlds biggest toasted cheese sandwich

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 05:52 PM

LOL

Subject: RE: BS: Smoked Cheese Oh Yea
From: gnu
Date: 15 Nov 12 - 05:42 PM

Indeed, 9. I excuse you.

Subject: RE: BS: Smoked Cheese Oh Yea
From: lefthanded guitar
Date: 15 Nov 12 - 05:39 PM

How true. But back to the cheese .............


The best breakfast I have ever had, and have only started indulging in over the past year; is a hefty bunch of black grapes and a hunk of smoked Mozzerella cheese. It's relatively healthy, lo cal and leaves me more satisfied than Mississippi John Hurt sittin' on a candy stand.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 05:30 PM

Many things are excused for the sake of a good friendship, Gnu.

Subject: RE: BS: Smoked Cheese Oh Yea
From: gnu
Date: 15 Nov 12 - 05:21 PM

I AM a Downeaster eh, 9?

Lake smelt. Good eatin. Used to get nets and bucketfulls and pick em by hand in Ontario... Lake Erie, BTW. Now, I get salt water smelt... dEEElicious. Started to see them at the stores several days ago (small right now) at $5 a pound!! $5!!! My old man never paid more that 10p a pound (passed in 1983).

Now, what we call Jack Smelt have to be fished personally at the shore. When they are the go, so are the mackerel and they are tasty on the BBQ! The Jacks are 8 to 12" long and buddy, thet are fantastic tasting.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 05:00 PM

Likely my mess up. I have confused smelt and grunion for most my life. Well, I've confused them when they read what I write about them. My human friends get confused, too.

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 04:40 PM

lake smelt gnu I live on lake erie

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 04:32 PM

'"what in the east is called grunion"... What "east"?'

The east of the Pacific ya daft bugger. What other east IS there?

Subject: RE: BS: Smoked Cheese Oh Yea
From: gnu
Date: 15 Nov 12 - 04:27 PM

"what in the east is called grunion"... What "east"?

Dan... you talking lake smelt? Our salt water smelts taste "fishier" that salmon and that's a good thing.

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 03:58 PM

by the way the smelt are in the salmon family .. little guys but not near as fishy I think ... much better than wild salmon to my taste. But still give me the panfish

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 03:56 PM

Well I get a hell of a smelt run under the ice Bruce. I am gonna fix ya up when the lake freezes over. I catch them with a tiny jig head. Some guys smoke them some of them here canned them .. they are good for sure. I caught a bunch under the ice last winter for my uncle. I swear that guy is going to grow fins

Panfish are outstanding beer battered ... yellow perch, black croppies and walleye all keepers for me ... those I love ..

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 03:43 PM

go to the deli and ask them for a good block of amerian from wisconsin cheese .. thats the stuff

kraft ain't cheese it is yellow plastic use to hold up concrete during a disaster. Your walls falling down .. slap a slice and stick em back up.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 03:42 PM

Sorry to get the thread off course, Dan. But dammit, food is supposed to be food. There was a day when--ok, years ago I read the label on some peanut butter made by a lady in California. The ingredients were "Peanuts and a pinch of salt, that's all."

Where have those days gone? Where has that peanut butter gone?

################################

Anyway, I'd someday love to taste what you do to the cheese you love so much. Sounds a treat.

################################

And while I'm at it, the best smoked fish I ever had was smelt (what in the east is called grunion) made by a Mister Miller. He fished a piece of beach on California's north coast. Used a triangular frame with net. He took the smelt and smoked them. DELICIOUS. Break off the head gently and pull lightly. Bones and guts slid out, pull off the fins and tail and Bob's yer uncle. The rest was ambrosia. I didn't know what ambrosia was until then. (Apparently it's the bodies of little fish without the fins, head, guts or tail.)

Subject: RE: BS: Smoked Cheese Oh Yea
From: gnu
Date: 15 Nov 12 - 03:41 PM

Locks and load that bagel, Dan.

9... if ya read the ingrediants and ya don't recognize em, don't buy it.

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 03:36 PM

I have eaten more than my share of bugs. don't like either as I don't like salmon and I ate a lot of it ... Now give me some native brook trout .. yes

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 03:35 PM

If the postage was reasonable I would send ya all some ... including some salmon that I caught with my own little paws .. I don't eat the salmon, I don't like it no kidding .. but my uncle called me 3 times to ask how the fishing is going   :-)

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 03:33 PM

I wish you were close Bruce, I'd get ya some good Amish cream .. right from the cow .. now that is good ..

American craft slices is not at all what I am talking about as Bruce said. This comes in a block from Wisconsin ... I use the white ... when it starts turning yellow .. its ready and darn good. I have put in expensive Cheddar from Wisconsin and I can tell ya, smoked whole milk American is better as far as smoked cheese goes. By itself it has no great flavor as cheddar does. But smoke it ... whooooo hoo good stuff

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 03:27 PM

And while I'm on a rant about that, I will rant about creams sold in Canada. For the past few years they have tasted like crap (that's code for #2 as youngsters used to call it when I was a youngster). One day, by accident, I noticed that what I thought was cream had a list of ingredients. Why TF does cream have a list of ingredients? Jaysus, Joseph and Mary. IT'S SUPPOSED TO BE CREAM.

I wrote to three--count 'em--THREE companies that 'manufacture' cream. Dammit, I thought it was the stuff that came out a cow's utters, the stuff that floated on top of the milk. For years now the the only decent cream I've had was brought to Canada by Jeri on her twice-yearly trips to the frozen north. It's some organic stuff she found somewhere in New Hampshire. Wanna know what the list of ingredients is? Here's the list:

Cream

OK, my rant is over. If you have read this far, thank you.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 02:55 PM

Received a seven-year-old cheddar from bobad and his missus. Man, that's cheese.

As a btw, there is a legal definition for American cheese, but it ain't the stuff Dan's talking about. Today it refers to cheese slices, usually by Mr Kraft, but other companies make it, too.

Here are the ingredients:

Modified milk ingredients, cheese (milk, modified milk ingredients, salt, bacterial culture, microbial enzyme, calcium chloride, colour, lipase), water, sodium citrate, corn maltodextrin, salt, sodium phosphate, carrageenan, celulose gum, citric acid, lactic acid, sorbic acid, colour, may contain sodium alginate, mustard, spices and corn starch (A021R).

If I misspelled any words there, I'm sorry. I don't know what half the fucking things are.

Subject: RE: BS: Smoked Cheese Oh Yea
From: frogprince
Date: 15 Nov 12 - 02:30 PM

Never had any luck smoking cheese at all; I can't keep it burning, and it's a mess cleaning out the bong.

Subject: RE: BS: Smoked Cheese Oh Yea
From: gnu
Date: 15 Nov 12 - 02:29 PM

SRS... farm-raised salmon... what kinda salmon and where are they raised?

Subject: RE: BS: Smoked Cheese Oh Yea
From: gnu
Date: 15 Nov 12 - 02:07 PM

Kraft cheese ("regulars" like mild, med, old, extra old, mozzerela, havarti) made in Ontario is $4.27 for a 500g package on sale at times over the past couple of months... haven't seen that price in at least a few years. Regualr pice is $8.59.

Wish I could still eat cheese often but after getting parotid stones I had to go to once a month for a mac & cheese scoff which is greatly reduced in volume and maybe a nibble (3 cm3) a few times a week.

A grocery here puts out various "toothpick samples" often and when they put out 4 year old white Canadian Cheddar... heaven! That's where my nibbling is done.

Subject: RE: BS: Smoked Cheese Oh Yea
From: Stilly River Sage
Date: 15 Nov 12 - 02:07 PM

If you're going to go to the trouble to smoke something, it will add to the flavor, but the better the cheese the better the outcome, in my opinion. It's like smoking an inferior or (heaven forbid!) farm-raised salmon versus (brine and) smoke a really good piece of fish. It has to be the right kind of cheese to smoke. Do it on a cool day and put it on the top shelf. I usually leave it for about 30 minutes, an amount of time Dad recommended, and it works fine and doesn't melt in that time.

Those crystals in the cheese are tyrosine, an amino acid, and very desirable. Read here about good cheese from the Washington State University Creamery. My brother sends a can of cheese for xmas sometimes - and it is wonderful! I've had the 3-year aged cougar gold, the American cheddar, and the smoky cheddar. All fabulous.

SRS

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 01:58 PM

I also have smoked wiener dogs as they are laying next to the smoker ... OHHH maybe he will drop some ... gonna have to dog baths before my mrs comes home ...

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 01:56 PM

Elk is great.

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 01:47 PM

Now with a glass of good Merlot some crackers and smoked cheese one thinks they are in heaven . I rarely drink anything but with Merlot woooo good stuff

My Doc nailed a huge trophy Elk, gave me some Elk roast and steak ... Now that meat is awesome incredible awesome ,,

food paradise here I come

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 01:35 PM

I hear ya CS, I get out to Wisconsin about once a month or so ... I pig out on the aged Farm Cheddar ... not great for us Asthma guys but worth it .. hey that's why we pay docs right :-)

American is not great cheese at all but smoked is something special only because it holds the smoke flavor so well and just melts in your mouth ... now plain .. naw no good at all but of all the cheese I smoked, American comes out the best with apple wood ... kinda like a great smoked french cheese flavor, don't know why but it is awesome .. very delicate when it is done- great flavor.

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,CS
Date: 15 Nov 12 - 01:22 PM

Thanks SRS that's what I guessed. I know the stuff, we get these large blocks of mass produced 'Cheddar' (so called) in the UK too, often in the cheap own-brand ranges of supermarkets. Firm and slightly waxy in texture, pale and quite bland tasting, especially in comparison to 'proper' aged Cheddars which are rich and deep flavoured. 'Vintage' Cheddar is the best (and usually the most expensive too), but a good aged Farmhouse Cheddar (traditional artisan Cheddar, not factory made) is something else. I love it when you get those salty crystals running through, you only get those with the strongest Cheddars (and other well aged cheeses of course). A good strong Farmhouse Cheddar can have quite an earthy aroma to it ..Mmmy - of course all that's for special occasions only for me, now that I've given up dairy! But this Xmas I'm going to get in a few nice cheeses to enjoy, and a strong Farmhouse Cheddar will be a must - asthma be buggered!

Subject: RE: BS: Smoked Cheese Oh Yea
From: GUEST,999
Date: 15 Nov 12 - 01:16 PM

The dogs are counting their blessings, before they hatch. (Talk aboutcher mixed metaphors.)

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 12:56 PM

Wiener dogs are outside by the smoker going "dang wish we had thumbs to open that"

Subject: RE: BS: Smoked Cheese Oh Yea
From: olddude
Date: 15 Nov 12 - 12:51 PM

I don't think anyone knows what American Cheeze is LOL I use it because of its consistency and how well it smokes. I love smoked cheddar but smoked American is better I think .. It holds the flavor better. Now without smoking it- no not the best cheese at all ..   Yup Bruce I have hickory that I use on salmon once in a while but the apple wood oh my good. sugar maple is awesome also

Subject: RE: BS: Smoked Cheese Oh Yea
From: Stilly River Sage
Date: 15 Nov 12 - 12:50 PM

"American cheese" is a mild yellow cheddar. Common garden variety cheese. Not aged, and ubiquitous. It's probably a name given to it by the Kraft company that makes lots of cheese.

SRS