Fresh off the back of building my DIY smoker, here was the debut smoke…
The First Smoke:[icon_list] [icon_list_item type=”calendar”]DATE: 2nd August 2014[/icon_list_item] [icon_list_item type=”leaf”]WOOD: Unknown (possibly Beech)[/icon_list_item] [icon_list_item type=”clock-o”]TIME: 4 hours[/icon_list_item] [/icon_list] [line]
In the Smoker:[icon_list] [icon_list_item type=”check-square-o”]CHEESE: 4 blocks of mature cheddar from Tesco’s deli counter, labelled ‘Pilgrim’s Choice’. £2.50-3 per block[/icon_list_item] [/icon_list] [line]
- The smoker smelt very new! Did this pine odour have an influence on anything? I’ll never know. Also, used the bag of dust that came with the smoker. Not labelled, so not sure what it was, but it was quite a dark brown. Beech seems to be quite universal, so I’m guessing it was that.
- It struck me when I got home from Tesco’s that Pilgrim’s Choice is hardly an artisan cheese supplier, and that maybe the deli had just opened a few large packets, rewrapped them and sold them in smaller blocks to clear them.
First attempt was a mixed bag. I have to say that for the first week or so the cheese had a smell more reminiscent of something rescued from a warehouse fire than of tasty smoked cheese, which was rather off putting. That said, it didn’t taste too bad, my workmates certainly seemed to enjoy it.
A week later though and it had really mellowed. Still stronger than some shop bought smoked cheese I happened to have during the week. Mrs Frank enjoyed it, as did the rest of the sample group. I think that whatever wood it turned out to be, that it’s not right for cheese.