www.sausagemaking.org

Got a nice lump of Comte cheap yesterday, which I love, this is definitely summer comte judging by the sliver, though the packaging has allowed it to improve.

..Is this another disaster waiting to happen? or should I simply tuck in & enjoy as is.

I have an itchy smoking finger right now, wading through a large amount of soy sauce on the smoker.
(comte is a cheese i'd leave my luggage in a french resort for if it was cheap enough to grab a half wheel).

I'd have thought that Comté would have smoked well. Cooked pressed cheeses generally do.

Thanks wheels, ..we'll give it a lick-o-smoke then.

I stopped at 2 full loads for one half, & at one load for the other, both the usual mix, with perhaps a drop more beech than usual (tbh) ..both still have that mature comte smell to them despite the smokes best efforts, colour is delightful, which i'd take a dull picture of & link into my twitter account but for the fact many folk would wonder why I was taking shots of Corelle & orange hued smokey cheeses. ..hard to explain the obsession & seemingly maintain a field of rationale eh!? (compared to tilting at windmills )

Fingers crossed then that Wheels is correct or i'll be doing a long distance cheese lob at his windows
(I have faith).

#foodporn

If there's any problem you can always grate it and use it on croque monsieur!

Phil

wheels wrote:If there's any problem you can always grate it and use it on croque monsieur!

Phil

Blowtorch version, can't use a grille to save my life, think your windows will be free of dairy product for the forseeable though Wheels, it's looking & smelling mouthwateringly good.

That's good!

There was never actually any doubt that you would smoke it, or that it would work out...

Right, that's it, never playing poker against you lot!