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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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My order of cheese from Carr Valley Cheese Co in Wisconsin arrived
this week. This is on topic because I ordered an applewood smoked cheddar. This is the best cheese I've ever eaten. It is a fairly mild, white cheese. After smoking the cheese it is hand rubbed with sweet paprika. When I bit into it the first time I could immediately taste the apple wood that was used to smoke the cheese then the cheddar kicked in. After I swallowed the cheese a wonderful taste of smoke lingered on the roof of my mouth. This cheese makes me want to fire up the smoker despite the cold and rain. Guess instead I'll go eat some more cheese. But I'm going to have to consider trying to smoke some cheese myself. Julie |
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