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Smoked Gudda
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Smokey
Posts: 2,468
Just finished the last of some smoked Gudda cheese I made the other day. It is VERY easy and VERY good. [p]Someone made it at eggtoberfest and it was great! I just had to try it. Just tale any hard cheese and plave it in a small aluminum tray and smoke at as low a temp as you can keep you egg. I made a tray out of heavy duty foil that was only slightly larget that the piece of cheese.
Comments
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Smokey, What type of cheese did you use, chedder? Also what wood chips and time, it does sound good.
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Pot Licker,[p]I used Gudda (I think that's the spelling). I also had some chips the come from oak wine barrels. I smoked it for almost an hour at 180-200 degrees. The cheese did get soft, but the heavy duty foil helped! We had guests the night and it was a hit![p]Smokey
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Smokey,[p]Gudda? Chedder? What is next...camambear?
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mollyshark,[p]My favorite is bree. Wait a minute! I like blew too.
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