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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Brie on March 24, 2013, 01:46:38 AM

Title: Cheese Shots
Post by: Brie 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!
Title: Re: Cheese Shots
Post by: JeffHamm on March 24, 2013, 05:21:31 AM
Looks good! Nice to see you back on the board.

- Jeff
Title: Re: Cheese Shots
Post by: Boofer 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-
Title: Re: Cheese Shots
Post by: Brie 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!
Title: Re: Cheese Shots
Post by: High Altitude on March 25, 2013, 01:30:03 AM
Cant wait to see those!  Especially the cocoa jack!  ;D
Title: Re: Cheese Shots
Post by: jwalker 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.