smoked cheese question

Discussion in 'Cheese' started by uhmgood, Jun 28, 2011.

  1. uhmgood

    uhmgood Smoke Blower

    i have a MES 30 i was gonna try some cheese in , and after reading a few posts i saw there was mention of having to wait 2 weeks after you smoke . i was totally unaware of any waiting period . is that how its done ? thanks for any replys
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Yep.  Two weeks in the fridge to mellow/age all vacuum sealed (or wrapped snugly).  The waiting is the hardest part!  [​IMG]   Your patience will be rewarded.
  3. uhmgood

    uhmgood Smoke Blower

    thanks adio , didn't realize you had to wait , now i know
  4. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    The wait is well worth the time.. AND, I would continue to smoke a batch every 3 days  as it goes really super fast once opened.  At least in my house it does..

  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    You can eat mozzarella and string cheese shortly after it's smoked, but hard cheese like cheddar has to rest.

    You need to make a small stockpile.

  6. meateater

    meateater Smoking Guru SMF Premier Member

    You need to cold smoke it or you will have  a runny mess in your smoker. Talk to T Johnson ^ ^ ^ . He sells a cold smoking unit. [​IMG]
  7. uhmgood

    uhmgood Smoke Blower

    thanks meateater , i already have the AMNS , thats why i was gonna try cheese
  8. venture

    venture Smoking Guru OTBS Member

    Yep.  At least two weeks.  Mozz is ready to go almost immediately.  The harder the cheese the longer the rest.  The softer the cheese the more you get to cheat!

    Good luck and good smoking.

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