- May 6, 2015
- 8
- 11
Very new to smokin', first time doing cheese. I got anxious and didn't research as much as I should. I had the heat at around 130 deg. and did not release enough heat. At about an hour, the cheese was punching through the grates. Needless to say, I pulled it. I had only let it set for around an hour before I packaged it. Afterwards is when I read here, that it should have set overnight. In turn, I have 2 questions for the cheese guru's. I did sharp cheddar, and a hunk of gouda. It was still extremely tasty!!
1. Will it be ok, being packaged that early?
2. Is it ok to freeze the cheese after packaging?
Thanks very much!
Mike
1. Will it be ok, being packaged that early?
2. Is it ok to freeze the cheese after packaging?
Thanks very much!
Mike