Friday, August 17, 2012

Smokin'

As fun as cheese making can be, sometimes the end results may be just a tad disappointing.


Yesterday, we decided to turn some unhappy cheeses into something more cheerful.

I selected a not so smooth mozzarella, a flaky cheddar, and an odd tasting mozzarella resulting from Rosie grazing in the oat field for too long.

Extravagant Dad lit a fire.


He suspended a wire waste paper basket from a beam, balanced the cheeses on a grid at the bottom of the bin, and wrapped it in paper with a hole at the top.


Then he nestled wet hickory wood chips in a recycled tin in the weber, positioning the braai vent under the smoking basket.


The end result... ta daaah... scrumptious smoked cheese, enjoyed sliced with a glass of beer.


A truly ELASTIC rescue that turned failure into FANTASTIC.

4 comments:

  1. No that is ingenuity in action. Nice save.

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  2. Hi Cath, I love the photos of your mozzarella stretch! I have just got my cheese making pots out and am hoping to get back into it now that I don't have a vege garden or outside at all to play in! I do love an easy mozzarella and feta. Thank you so very much for your encouraging words, I'm starting to get on with it a bit more now, it's just different!!! Like you, I think it's hard because it was unexpected and I'm starting from scratch all over again, well not really from scratch I guess I have gained a lot of valuable experience along the way... :)
    Your smoked cheese looks yum, great idea, how long did you smoke it for?

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    Replies
    1. Thanks Karen, lots of strength to you. I'd love to see some of your cheeses once you get going again. The book says to smoke the cheese for 4 to 6 hours. We smoked ours for a bit less than an hour and it was delicious. I suppose it depends on the size of the pieces being smoked... a bit of trial and error.

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