Assorted Cheese

[BGKYSmoker]

Gotta do some cheese for May.

Before

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• BGKYSmoker
• Apr 14, 2013

Wrappers off

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• BGKYSmoker
• Apr 14, 2013

Before

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• BGKYSmoker
• Apr 14, 2013

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• BGKYSmoker
• Apr 14, 2013

Before

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• BGKYSmoker
• Apr 14, 2013

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• BGKYSmoker
• Apr 14, 2013

Going with Maple smoke.

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• BGKYSmoker
• Apr 14, 2013

AMZNPS in the Bradley cold smoke box.

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• BGKYSmoker
• Apr 14, 2013

No heat or ice required.

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• BGKYSmoker
• Apr 14, 2013

 

[dirtsailor2003]

Mumm, Cheesus!

 

[Bearcarver]

Nice batch of Cheese Nepas!!!

Every time I want to smoke cheese, the prices are just too high!!!

Bear

 

[BGKYSmoker]

Whole lotta smoke going on.

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• BGKYSmoker
• Apr 14, 2013

 

[JckDanls 07]

I need to do some before it gets to warm... looking good

 

[BGKYSmoker]

Now all i gotta do is keep the Amish mouse away from the cheese.

The Maple didnt give the deep color that the apple or cherry smoke does, but its there.

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• BGKYSmoker
• Apr 14, 2013

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• BGKYSmoker
• Apr 14, 2013

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• BGKYSmoker
• Apr 14, 2013

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• BGKYSmoker
• Apr 14, 2013

 

[pc farmer]

Awesome looking cheese. I use maple to smoke cheese and really like it. So does everyone else.

Can't keep enough around.

 

[mr t 59874]

Nice looking cheese nepas,

I salute your family.

Tom

 

[kathrynn]

Yummers....I have had mine vac'd and in the fridge for a month.  Maybe time to check some out this weekend.

Kat

 

[toby bryant]

Looking good Nepas! Thumbs Up. You must have an Aldi's near you, I smoke a lot of those same cheeses. Sometimes they have an English cheddar called Red Liecester, it has a nice nutty flavor and is awesome smoked.

 

[wade]

MMMMM - Someone after my own heart

. Nothing better than some great home smoked cheese.

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• wade
• Apr 17, 2013

The secret is not to over-smoke (3 hours is usually more than enough) and to leave it wrapped in cling film in the fridge for at least a week after smoking for the flavours to mellow. If you like the smoke striped effect just leave the smoker running for a couple of hours before putting in the cheese. Some people like it and some don't...

Toby - can you spot the Red Leicester

 

[toby bryant]

Bottom shelf front left

 

[wade]

Right on

 

[BGKYSmoker]

MMMMM - Someone after my own heart

. Nothing better than some great home smoked cheese.

smoked cheese.gif

• wade
• Apr 17, 2013

The secret is not to over-smoke (3 hours is usually more than enough) and to leave it wrapped in cling film in the fridge for at least a week after smoking for the flavours to mellow. If you like the smoke striped effect just leave the smoker running for a couple of hours before putting in the cheese. Some people like it and some don't...

Toby - can you spot the Red Leicester

I have had apple smoked cheese in vac bag for 2 years.

 

[wade]

It never lasts that long here...

Is it frozen, chilled or in the cupboard?

 

[roller]

Well thats about 100 bucks worth.....looks good...

 

[driedstick]

Looks great Nepas

 

[BGKYSmoker]

It never lasts that long here...

Is it frozen, chilled or in the cupboard?

nope

i dont freeze cheese.

vac sealed and in the fridge

 

[wade]

Hi Nepas - I am sure you know what you are doing but be somewhat careful about keeping certain cheeses that long - even/especially vac packed and chilled. 

A traditionally made, well aged, cheese with a low moisture content and relatively high acidity is likely to remain safe (smoked or un-smoked) for several years however some of the supermarket mass produced cheeses these days have high moisture content and low acidity and are not designed for keeping - the use-by date on these should not be ignored. There are always a number of pathogenic bacteria that survive the pasteurisation process when cheese is produced and in a high moisture content cheese these will continue to multiply even at fridge temperatures. The act of vac packing will keep out oxygen and prevent some of the aerobic pathogens from multiplying however it will also keep the moisture in and encourage the growth of the anaerobic beasties. Under ideal circumstances it is recognised that many bacteria will double every 20 minutes. At refrigerator temperatures this will be a lot lower but even if we say that they double once per week then after a single year, starting with a single live bacteria, you could end up with over 2 thousand million billion bacteria (2.25E+15). Almost too many to comfortably try to imagine!

Cheese is a wonderfully versatile product and one that also freezes VERY well. Once the smoked cheese has matured for several weeks I have found that longer maturation does not seem to significantly improve the overall flavour. I therefore usually freeze a proportion of it if I have smoked a large batch. Once subsequently thawed blind taste tests have shown that people cannot actually tell the difference.

Even supermarket cheeses usually have quite a long use-by date and following my re-processing (by smoking) I extend the final use-by date by 50%. Once it has mellowed for 3 weeks, any cheese that I don't think will be used by the new use-by date immediately gets vac packed and frozen. I sell some of my cheese so I have to be a little more careful than if it were all just for personal consumption.

Once you have opened and tried your super matured cheese please let us know so that we can be sure that you have survived :-)

LOL

Wade

 

[mr t 59874]

The "Best if used by" date tells you how long the product will keep its best flavor or quality. The term is not  a safety date. "Best if used by" dates are general guidelines, as some foods may deteriorate more quickly and other foods may last longer than the times suggested. The Best Before date is placed on cheeses that will improve with age.  Therefore, a cheese that passed its "Best Before" date may still be perfectly good.  It's is just a matter of taste.

The "Use By" date can only be used on products that have to be consumed within a set period of time and/or have a short shelf life.

Most hard cheeses and process cheeses can be frozen, but there will be changes in texture. For this reason, thawed cheese is best used crumbled or shredded, in salads or as toppings or in cooked dishes.

Tom

http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3506.html

http://www.mainlandcheese.com/Cheddar-Cheese-Storage-Tips.php