Category Archives: Cooking

Smoked Cheese Will Certainly Please

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In my previous post Smoked Cheddar Cheese, I showed you my first attempt at smoking cheese. At the end of the post, I said that I’d get back with you after two weeks.

Well, it’s been a bit longer than that, but the cheese is absolutely marvelous!

The picture below is actually from my third attempt. This time I was able to smoke the cheese for a full two hours, without the blocks melting down into domes of cheese.

I don’t know why I didn’t think of this before, but if the inside temperature is too warm, just move the barbecue cover slightly off to the side. A small gap, say one inch is all that is needed.

I guess I figured the smoke had to go out the top vent to smoke the cheese – not so. The smoke can go out the side and the top. Believe me, the cheese will absorb the smoke.

One more tip, I said that you needed to put the cheese block in a baggie after it cools and wait two weeks. I waited three days and then couldn’t wait any longer to try it. You don’t need to wait two weeks. Even after one day it seemed perfect to me.

Here’s an ‘official’ presentation and tasting. A simple plate with the smoked cheese and crackers, but I also added some pickled garlic (a future post), almonds, and Kalamata olives. Oh yes, and wine. Gotta have the vino!

The wine, Bogle Vineyards 2018 Petite Sirah at only $10 dollars, is simply wonderful. It pairs excellently with the smoked cheese. Let me just say that this is a fantastic, bold, dry wine full of flavor! I have not found a better wine at this price!

Try smoking some cheese – you will be pleased!

Grilled Peaches

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If you like peaches and have never tried grilling them, then you are missing out on a simple, delicious treat!

Begin with 4 (more if you like) peaches and wash under cold water. Remove most of the peach “fuzz.” It’s okay if some is left on the peach. No need to remove the skin – it will get nice and soft in the grilling process.

Gather up some butter, cinnamon, chili powder, nutmeg, and some grated parmesan cheese.

Cut the peaches in half, and remove the pit. Lay the peaches on a plate. Add a bit of butter to the center of each peach. Then, as you like, add cinnamon to a few of the peaches, nutmeg to a few others, and chili powder to those remaining. I also like to add parmesan cheese, but not too much. It gives the peach the salty flavor, along with its natural sweetness.

Arrange the peaches on the grill cut side up. Use a low heat, about 300 – 350 degrees. Once they warm up a bit, poke each peach center so that the butter and spices get distributed into the peach.

They don’t take long to cook, approximately 15 minutes. Really you are just warming and softening them up.

Eat them right off the grill or add a scoop of vanilla ice cream to the warm peach – just like warmed peach pie alla mode. So good and so easy!