Wood shavings and some cheese...

[John Van Domelen]

I said Cheese - smoked that is ...

Decided to use up some of the excess Pecan and Maple shavings to cold smoke some sharp cheddar and jack cheese.

The trick is to keep the cheese as far from the heat as possible and under 100 degrees - hence the ice cubes.

 

[john lucas]

As far as I'm concerned the only good use for cheese is as a source for fire.

 

[fgvanatta]

Romano turns great but doesn't take a finish too well, Cheddar is tougher to turn but takes a good friction polish, Velveeta is hard to keep in the chuck, and Cottage Cheese doesn't turn well at all.:cool2:

 

[ray hampton]

As far as I'm concerned the only good use for cheese is as a source for fire.

pepper jack is the best fire starter

 

[robo hippy]

The pepper jack does start fires, but not in the wood, it does fire up my internal combustion motor, and the fumes are bio hazards.

robo hippy

 

[John Van Domelen]

LOL - cant leave the post I want cause the stupid board software says its too short and keeps changing the case.

 

[Rick M]

Romano turns great but doesn't take a finish too well, Cheddar is tougher to turn but takes a good friction polish, Velveeta is hard to keep in the chuck, and Cottage Cheese doesn't turn well at all.:cool2:

You could try Parmesan or Romano (since they're best when scraped), but gotta keep the speed down. . .

 

[Mr. Don]

CHEEZ!!! (or JEEZ!!)

A real challenge is string cheese.....especially the end grain. Takes a lot of CA to hold it together, and kinda chewy...................just shows to go ya, I R just as nutty as you guys!!!!!!!!!!

 

[hughie]

Jovan,

Hmm, food for thought.

 

[jwtaylor]

I used some olive shavings on some ribs I did a few weeks ago, very good. I have also used shavings for jerky and cold smoked cheese. YUMM well worth the effort.

If you freeze the Velveeta with some liquid nitrogen first it is much easier to smoke, or turn for that matter!

John