Home Brew Forums > Food and Beverage > Cheese Making Forum > Cabot Habanero Cheese - the pinnacle of cheesy pain
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Old 03-26-2013, 12:48 AM   #31
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Originally Posted by passedpawn View Post
My dog (Viszla) just ate a half block of this. I'm expecting some excitement soon.
Ruh-Roh Raggy!!!



Really pretty dog. Reminds me a bit of my uncles German shorthair.


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Old 03-26-2013, 03:12 AM   #32
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Better get that dog a diaper.


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Old 03-26-2013, 03:14 AM   #33
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Better get that dog a diaper.
I have a 24/7 doggie door to back yard, so I don't expect a mess inside. Her poop chute might be raw in the morning though.
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Old 03-26-2013, 03:16 AM   #34
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I like smoking their Vermont cheddar and then stuff it in my bacon wrapped jalapenos
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Old 03-26-2013, 04:53 PM   #35
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I like smoking their Vermont cheddar and then stuff it in my bacon wrapped jalapenos
I have done this very thing...Atomic Buffalo Turds is what they're known as in the smoking world. I take the pre-smoked cheese, cut into sticks, place in a jalapeno that I cut the top off and "cored" the seeds and veins out, wrap the 'peno in bacon, and throw in the smoker. I've done the same with the smoked habanero cabot, and lets just say smoked habanero cheddar in a jalapeno...make sure you're near a bathroom the next day!
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Old 05-28-2013, 08:46 PM   #36
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PintoBean, I just took my last block of this yesterday, and smoked it for 2 hrs with applewood (along with some 16 month Cabot sharp white cheddar and some Whole Foods pepperjack), then vac-sealed them and back into the fridge to rest for 2 wks. I got the 12" A-Maze-N cold smoking tube you referenced me and a cheap Bernzomatic torch from HD -- it works great!

I bet this is gonna transform the Cabot habanero into something really epic.
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Old 05-29-2013, 11:57 AM   #37
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You won't be disappointed, I go through it so quick, much to the chagrin of my colon
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Old 05-29-2013, 12:31 PM   #38
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I keep seeing cold smoking mentioned and now I have to go look it up. Thanks.
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Old 05-29-2013, 01:47 PM   #39
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I keep seeing cold smoking mentioned and now I have to go look it up. Thanks.
This sounds like a plug, but it's so easy with the A-Maze-N products. I just got the tube smoker, which is essentially a steel tube with a meshwork of holes (see here).

You fill the tube with pellets, then light one end with the torch til it's going good (~3-5 mins w/a torch), then blow it out. Then you just place it in whatever grill/smoker you have (unheated), and the tube will smoke the pellets like a cigarette, essentially.

With cheese, you want to let the cheese come to room temp (or close to it) before beginning, as a lot of liquid will come to the surface, and you want to wipe that off before starting.
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Old 06-24-2013, 07:26 PM   #40
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I LOVE Cabot Creamy Habanero cheddar!!!! I never dared to dream that a commercially made cheese would actually be that HOT.

LOVE IT.


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