chili "mexicana" brand cheese (normal strength)

chili "mexicana" brand cheese (normal strength)

Postby GUS » Mon Jan 27, 2014 6:01 pm

Lump o' chili smattered cheddar based (I think) fromage went in last night.
(Mexicana, tesco deli brand regular strength).

You can smell the heavy chili presence within the cheese so I expect it'll need a good smoke sousing to mellow it into something more palatable & less overwhelmingly fiery "blokey" cheese.

Anyone wish to hazard a guess as to how many smoke dunks it needs, I can't tell whether this is proper cheese or adulterated, there is a lot of differing colour including the cheddar which makes me think it's a messed around blended cheddar, Mexicana are part of the Norseland company (Norwegian) ..but no-one picked up the phone to talk about their products.

it's quite a moist cheese so I'm curious as to how it'll stand to smoke.
usual 50/50 oak beech mix.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

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Re: chili "mexicana" brand cheese (normal strength)

Postby GUS » Thu Jan 30, 2014 1:28 pm

Due to the chopped chili pieces I've given this 2 full loads of smoke & wrapped it for fridge maturation.
Even in very low winter temperatures the speckling of chopped chili (prolific) degrades, so it's a case of two bursts & no hanging around.
(Daytime temps: 4.8 c in smoke room, cooler within smoke chamber).
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

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Re: chili "mexicana" brand cheese (normal strength)

Postby GUS » Thu Feb 13, 2014 12:10 pm

Unwrapped for a teasing taster, ..it fell out of the fridge into my hands ..honest (should sit for at least a few more days but what the heck)!

Took the smoke well, very enjoyable, smoke all the way through, very distinctive, ...& with the obvious chili bite.

"football match bloke cheese" nacho cheese layer maybe? ..I can't place it into a food menu formula i'm not a poncey chef :lol: ...I still prefer my chili pickled eggs, however when smoked this mexicana has some clout others may appreciate.

Will try it with some poached & scrambled eggs for bit of morning bite & see if it shines through.
As a blended cheese it seems to hold it's original texture without noticeable change (or rubbery squeak).
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
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