How to store smoked cheese?

Discussion in 'Cheese' started by mkriet, Nov 1, 2016.

  1. mkriet

    mkriet Smoking Fanatic

    I've smoked my first batch of cheese. I Vacuum sealed it. Now how do I store it, fridge or freezer? Thanks In advance.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I vac seal and in the fridge
     
  3. wbf610

    wbf610 Smoke Blower

    In your stomach!!
     
  4. mkriet

    mkriet Smoking Fanatic

    How long will it last in the fridge
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have some over a year in the fridge.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I've had it in the fridge over a year too.

    Never had a problem.

    Al
     
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Year easily...  Depending upon the cheese and how it was treated prior to vac pack will determine a lot.  We are down to our last block of last years early cheese and still have some from January of this year.  ALL of it has been in the refrigerator.  Last year (I think) I found a block burried in one of the frig drawers that was 2 years old.  Ate it and loved it.  
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Most cheeses will get better with time.

    I recently opened a parm Reggiano wedge I bought 2 years ago. It was already aged when purchased (18 or 24 months). Pure umami.
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MKR, I am going to open some two year old cheese later this month that has been vac sealed .
     
  10. mkriet

    mkriet Smoking Fanatic

    Thanks for the feedback guys.  Now how long do I have to wait to try it?  I heard two weeks was kind of the minimum.  Is that correct? 

    Also, I smoked sharp cheddar and pepperjack.  What are your favorites?
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    2 weeks is a good starting point.  Try and leave one of them to sit for at least a month, you'll be happy you did.

    Cheddar, pepper jack, and gouda are our go to flavors.
     
  12. mkriet

    mkriet Smoking Fanatic

    Are hard cheeses better for smoking than creamier cheeses?

    Hoffmans super hot pepper cheese is a favorite of mine, but it is pretty creamy.
     
  13. drywall guy

    drywall guy Newbie

    Pepperoni cheese is wonderful smoked

    Sent from my SM-G930V using Tapatalk
     
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

     Soft cheese will smoke fine, just watch your temps !
     
  15. Maybe this is a redneck suggestion, but smoked Velveeta for cheese dip is awesome! I cut a block in half and smoked it for 45 minutes at 100 degrees. Let it sit for a day or two in the fridge and make cheese dip using the recipe on the Rotel can. Add a 1/2 pound of burger and a teaspoon of cumin for an added touch.
     
  16. DO NOT freeze the cheese.

    The texture will change, not good.

    Less "creamy" and "smooth" , like more crumbly.

    UNLESS used in cooking, then maybe OK.

    But still not ideal.

    Google it.

      Marc
     
    Last edited: Nov 24, 2016
  17. smokeymose

    smokeymose Master of the Pit

    I'm keeping mine in a small wine cooler @ 50F. Tried a mini fridge but that little freezer thing in the top corner made too much water @ 50F. Like Cranky said, try to give it a month. I give it a light coat of olive oil before vacuuming, also.
    My favorites are Gouda, Pepperjack and Mozzarella.
     
  18. smokeymose

    smokeymose Master of the Pit

    Sounds good! Hard to believe it didn't melt @ 100 degrees, though....
     
  19. That olive oil dip makes total sense to me.

    But maybe, a just opened that day bottle.

    One that has been used repeatedly will have stuff dropped in from air that ? could ? seed mold the cheese.

    Experts comment, I'm just thinkin.      . Marc
     
    Last edited: Nov 24, 2016
  20. smokeymose

    smokeymose Master of the Pit

    I figure any mold seed would be gotten while the cheese was airing a little after the smoke. Actually it seems smoking itself is a mold retardent (Hillbilly did an experiment not long ago that showed that).
    I was going through the fridge a couple days ago and found in the back of a drawer a baggie with part of a link of Andouille and a chunk of smoked Cheddar I'd forgotten about. The sausage had mold all over it but the cheese didn't.
    I should go through the fridge more often :icon_redface:
    Dan
     

Share This Page