Author Topic: Cheese Shots  (Read 2184 times)

Brie

  • Guest
Cheese Shots
« on: March 24, 2013, 01:46:38 AM »
I aged a Gouda for 11 months and then smoked it in pecan--wonderful cheese, yet believe it best to smoke "young" cheeses as I should have just let it go and morph into a Boerenkaas, NOTE TO SELF!

JeffHamm

  • Guest
Re: Cheese Shots
« Reply #1 on: March 24, 2013, 05:21:31 AM »
Looks good! Nice to see you back on the board.

- Jeff

Offline Boofer

  • Old Cheese
  • *****
  • Location: Lakewood, Washington
  • Posts: 5,015
  • Cheeses: 344
  • Contemplating cheese
Re: Cheese Shots
« Reply #2 on: March 24, 2013, 10:30:47 PM »
Yes, Brie, welcome back to the fold. It has been a while. :(

Looks like you've been busy though.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Brie

  • Guest
Re: Cheese Shots
« Reply #3 on: March 24, 2013, 10:42:45 PM »
Thanks guys--missed you all after a hiatus from the liquid gold that makes CHEESE! Back at it with Irish Cheddar, Blue Gouda, Cocoa Jack, Epoisses and a few others--I'll be posting them soon!

High Altitude

  • Guest
Re: Cheese Shots
« Reply #4 on: March 25, 2013, 01:30:03 AM »
Cant wait to see those!  Especially the cocoa jack!  ;D

jwalker

  • Guest
Re: Cheese Shots
« Reply #5 on: April 01, 2013, 05:41:04 PM »
I aged a Gouda for 11 months and then smoked it in pecan--wonderful cheese, yet believe it best to smoke "young" cheeses as I should have just let it go and morph into a Boerenkaas, NOTE TO SELF!

Hmmmm......Boerenkaas , going to look that up.

It looks fantastic.

Cheers , Jim.