First go at some cheese! All Done!!!

[realtorterry]

Got my AMNPS & had the initial oil burned off SOOO......

It's time for some cheese!!!

I just unwrapped all this & have them sitting in the fridge right now to hopfully form some pellicle.

Clockwise from left is Munster, Sharp Cheddar, Colby Jack, & Monterey.

It's cold & windy outside ( For Bullhead City ) so i'll be putting the AMNPS at the bottom of my WSM & chesse on top. Should'nt get too hot I think?

Let you know in a few hours when I update this thread!!

 

[realtorterry]

Been sitting here for a good half hour & the AMNPS is going great

Nice little film on the chesse. Let it come up in temp just a little bit. Lets get it on!!!

 

[scarbelly]

Looking good Terry -

 

[sprky]

 so far 

 

[realtorterry]

So here we are 2 hours & 3/4 of a row on the ANMPS later

I hope the two week rest mellows out the smoke? There were only on for two hours but just bringing them in the house to rest made the whole house smellof excessive smoke & taking a few slice ( cause you gotta right ) the smoke is powerful. I guess we'll see???

 

[chef jimmyj]

Sure looks pretty..I have not tried smoking cheese yet, maybe next week, but I know Fat is real good at grabbing flavors. I think the cheese will grab a lot of smoke then the rest lets it penetrate and disperse, mellowing the flavor...JJ

 

[sam3]

Sure looks pretty..I have not tried smoking cheese yet, maybe next week, but I know Fat is real good at grabbing flavors. I think the cheese will grab a lot of smoke then the rest lets it penetrate and disperse, mellowing the flavor...JJ

Agreed. Mine will stay in the freezer for @4-6 weeks. If I can wait that long!

 

[SmokinAl]

It sure looks good, and your right, it tastes awful right out of the smoker. Two weeks is the minimum time to wait. It really gets better the longer it sits. That's why we make a big batch, because 2-3 months of curing in the fridge really makes for some good smoked cheese!

 

[BGKYSmoker]

Nice looking cheese.

Im sending you my addy 

 

[realtorterry]

Thanks guys!! Glad to hear the smoke will mellow!!

This being my firsat cheese I had thought I over smoked it?

 

[sam3]

Looks real good!

I just recently did some myself for the first time. I'm going to let it sit for 4-6 weeks.

 

[smokinhusker]

Nice looking cheese and the hard part is waiting for it to mellow!

 

[eman]

WARNING!!!!

 Tasting the cheese right out of the smoker is like licking the inside of your smoker . NASTY.

 Cheese requires a minimum of 2 weeks aging to mellow out.

 That being my PSA for the day, That cheese looks like it will be great.

 

[realtorterry]

Agreed. Mine will stay in the freezer for @4-6 weeks. If I can wait that long!

It sure looks good, and your right, it tastes awful right out of the smoker. Two weeks is the minimum time to wait. It really gets better the longer it sits. That's why we make a big batch, because 2-3 months of curing in the fridge really makes for some good smoked cheese!

So should it be kept in the fridge or frezzer? I have it in the fridge now? Does it matter which one?

 

[sam3]

So should it be kept in the fridge or frezzer? I have it in the fridge now? Does it matter which one?

I don't know, I vac sealed and put mine in the freezer. My fear about storing cheese in the refrig that long would be that it might become moldy due to the moisture in it. I'm sure someone with more experience will chime in too.

 

[scarbelly]

You can store the cheese in the fridge a lot better than in the freezer. The freezer will really dry out the cheese while the fridge will just let it age. Even if you got a little mold (which you should not get in 2-3 weeks) you just cut the mold off and eat the rest of it. Trust me - that happens in cheese stores every day. My wife used to work for Hickory Farms and has repaired more cheese than most of us have eaten. 

 

[sam3]

You can store the cheese in the fridge a lot better than in the freezer. The freezer will really dry out the cheese while the fridge will just let it age. Even if you got a little mold (which you should not get in 2-3 weeks) you just cut the mold off and eat the rest of it. Trust me - that happens in cheese stores every day. My wife used to work for Hickory Farms and has repaired more cheese than most of us have eaten. 

Another day where I learn something new.

I'm putting them in the beer frig when I get home.

 

[africanmeat]

The cheese looks good and yummy 2 weeks in the fridge?

I can't do cheese it is impossible i can't  wait for 2 weeks to eat it no no no

 

[meatnbeer]

When I do a batch of smoked cheese, I usually make a lot.  I then vacuum seal it with the food saver and place it in my beer fridge in the basement.  I have cheese from last March I am still eating on.  I have not found a single piece of mold on my cheese.  Maybe I am just lucky.  Even if there was some mold I would just cut it off as long as I can salvage some of the cheese.

And yes, fresh smoked cheese is no good.  I have found that the flavor will change and get better over time.  That is why I have some right now that is about 10 months old.  But man that takes some will power.......

 

[venture]

Cheese looks great!

Another vote for the fridge.  When vacu packed, it will last much longer than you will allow it to sit there!  The freezer can turn some cheeses crumbly and then they are only good for melted or shredded applications. From Tillamook:

Freezing Tillamook Cheese does prolong its life, but it also changes its texture, making it dry and crumbly. If you still want to freeze your cheese, wrap one pound or smaller portions in moisture-proof, air-tight containers or plastic bags. When you're ready, thaw one in the refrigrator for 24 hours and serve as soon as possible (as if there's any other way to eat Tillamook).

Good luck and good smoking.