www.sausagemaking.org

Hi folks, I had a play with my new CSG the other day and was very impressed. I did a couple of pieces of cheddar, a small camenbert and a slice of brie. Now, I am going to have lots of fun with the old trial and error finding what cheese takes what length of time on the smoke to take on the flavour, but I'd also be interested to find out how long you guys smoke yours for.

I did a 9 hour smoke and the cheddars were both great, the brie had only taken on a slight flavour around he cut edges and the camenbert was't touched at all.

next time I'll double the time for the rinded cheeses to see what that does, I'd also thought about maybe spearing one with some sprigs of herbs to see if that helps impart a smoky herby flavour through the cheese.

I tend to smoke for longer than many others with the CSG. I put this down to my chamber being quite large -I also ventilate it more than others, I think.

I do one full smoke for cheese, followed by a couple of days 'maturing' in the fridge - the smoky flavour develops further during this time. However, I find that if I keep the cheese for a while it starts diminishing.

HTH

Phil