Smoked Gudda

Smokey

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.

Pot Licker

Smokey, What type of cheese did you use, chedder? Also what wood chips and time, it does sound good.

Smokey

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

mollyshark

Smokey,[p]Gudda? Chedder? What is next...camambear?

Pakak

mollyshark,[p]My favorite is bree. Wait a minute! I like blew too.