Maybe I should rename this Doobie-Da...then there is Doobie-Varti (guess?) and Doobie-Asio (guess again) and Doobie-Dar. And after tasting all of them, I felt a little laaaid baaaack
This was my first attempt and they just didn't smell smoky enough after 1 hour, so I went to 2
. I like the flavor, but it might be too smoky for some, and I think the next time I'll try 1 hour (Bradley Smoker folks say 40-60 min). I could always try a taste after 1 hr (and cooling) and then resmoke if it seems appropriate, for whatever additional time is needed. From reading about smoked artisanal cheeses in places of origin, such as in Northern Spain (Asturias, Galicia, Pais Vasco, Cantabria), some will say 'smoked for 3 days', but it seems that this means 'lighting a small fire once daily and letting it go out'. Many of these cheeses originated from the shepherd's need to store them while in the mountains, pest-free, so they put them in the chimney where they would get smoked. We visited one small family cow/goat dairy in Asturias and were shown the little room like a closet where they smoked the cheese over apple branches below. Very simple setup.