We’ve eaten all the smoked cheese from my previous experiments which were certainly considered a success, so it is time to try some more. I’ve read that as far as cheddar is concerned it really makes no odds whether it’s mild or mature and having done mature cheese last time we decided to give mild and medium ones a go this time. The smoked halloumi was very well received, so some of that had to go in as well. These are what I started with:
The cheddar I cut into three pieces and the halloumi into two and spread them across the trays in the smoker.
I filled the spiral smoke generator with what I estimated would be about three hours worth of beech dust, got it going and went to get on with other jobs. That may turn out to be my downfall on this occasion, as I completely lost track of time and the smoke generator completely burnt through the fuel I know not when. Still, I know how much I’ve needed to use for three hours on previous attempts so hopefully it won’t have been that far out. Perhaps I’ll leave it a little longer to mature this time just in case.
Anyhow, once removed from the smoker they’ve taken on a fair bit more colour.
They’re now in the fridge and I shall vacuum pack them tomorrow for maturing.