Author Topic: Christmas gift lineup 3 Caraway Leiden 4 Smoked Gouda 5 Caerphilly  (Read 414 times)

Offline botanist

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For those on the Christmas list who have milder tastes in cheeses, especially.
All cheeses made with our goats' milk (current price per QUART of goat milk in local store $5.59!)
We used our Bradley smoker and Special Flavor Bisquettes to cold smoke Gouda, Havarti, Montasio and Farmhouse cheddars

The Caerphilly and Leiden from 200 Easy Cheeses
Canestrato from Karlin's Artisan Cheesemaking,
before goats, store bought milk = chevre & feta, with goats, infinite possibilities, goatie love, lotta work cleaning out the barn!


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Offline Schnecken Slayer

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Re: Christmas gift lineup 3 Caraway Leiden 4 Smoked Gouda 5 Caerphilly
« Reply #1 on: December 18, 2012, 01:08:11 PM »
They look good, How long did you smoke them for?

(Store bought goats milk here is $4.60 per litre  :-\)
-Bill
One day I will add something here...

Offline bbracken677

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Re: Christmas gift lineup 3 Caraway Leiden 4 Smoked Gouda 5 Caerphilly
« Reply #2 on: December 18, 2012, 01:45:07 PM »
And which end did you light?    >:D

Offline botanist

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Re: Christmas gift lineup 3 Caraway Leiden 4 Smoked Gouda 5 Caerphilly
« Reply #3 on: December 18, 2012, 02:06:02 PM »
LMAO  ;D  ;D  ;D
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  :o

This was my first attempt and they just didn't smell smoky enough after 1 hour, so I went to 2  8).  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.
before goats, store bought milk = chevre & feta, with goats, infinite possibilities, goatie love, lotta work cleaning out the barn!