Just finished my first batch

Discussion in 'Cheese' started by dinks15, Nov 15, 2015.

  1. dinks15

    dinks15 Newbie

    I just took the first batch out of the smoker. It was in there for 3 hours. I was just wondering if it gains color over time or it is what it is when it comes out? The cheese didn't have the nice dark coloring that you see from the store. Maybe I should of left it in longer.
  2. mowin

    mowin Master of the Pit

    Yes the color will develop after it rests a week or two
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Different cheese will take on different color over time and amount of smoke,,,What flavor cheese and chips did you do??

  4. dinks15

    dinks15 Newbie

    I smoked cheddar horseradish cheddar pepper jack Asiago mozzarella. I have been letting it sit in the fridge wrapped since I pulled it out. I just opened the fridge and it smells amazing. I'm going to vacuum seal it and save it for thanksgiving. I will let you know how it taste.
  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice, lets see some pics of said cheese stash. [​IMG]
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I notice that I get a lot less cheese colour when I keep the smoking chamber cold (easy to do this time of year in the mountains). The cheese still has a great smoky flavour but less colour.

  7. turbo1

    turbo1 Newbie

    Just a simple question do you have to vacuum seal the cheese or would a zipploc bag work?
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    yes you can,, I would wrap tight in saran wrap and then in zip lock with as much air you can get out ,,,It wont last as long as vac pac'in

    A full smoker is a happy smoker 

    Last edited: Nov 21, 2015
  9. turbo1

    turbo1 Newbie


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