Yesterday, I smoked a mixture of cheddar and soft cheese, using oak for the first time, instead of my usual applewood.
I find it is not normally a good idea to taste smoked cheese even a day after smoking – it is better left a week. But I couldn’t resist, and I can’t help thinking I have overdone it bit, as the smokiness is overwhelming.
If not, I will try cooking with the cheese, and see if that makes it acceptable.
I was planning to hand some out to friends I am seeing on Monday – they will now be receiving it with a warning, and a blessing if they chuck it if the taste doesn’t improve. I was planning on doing some more today, anyway, and have decided to try maple, but for a lot shorter smoke time; so hopefully they will go away with something edible.
The oak has mellowed nicely, and is going to be ok. I also like the maple, which is more subtle, as I didn’t smoke it for long.
To my taste, the goat’s cheese didn’t take on much smoke at all – it seems the smoke hasn’t penetrated the outer crust. On the other hand, the Brie (which one would though would be the same) is delightful.
Oh, the pleasures of experimentation.