? on wait time

flipajig

Newbie

Original poster

Jan 7, 2011

15

10

• Jul 7, 2011

• #1

When I first started smoking Cheese I read that you had to wait 3 weeks til you were able to enjoy its goodness

now im reading you only have to wait 2 weeks. I also know that the longer you are able to wait the better it gets

What do yall think.

FlIP

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jul 8, 2011

• #2

I wait a minimum of two weeks on my cheese. There are members that smoke fresh cheese's and eat right away. I have some cheese that has been vacuum sealed for well over a year in the veggie drawer and is perfect when I get the hankering. 

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,389

12,227

Central Florida (Sebring)

• Jul 8, 2011

• #3

The longer it sits the better it gets. I have some that's about 8 months old in vac packs & each time I open one up I think it's better than the last one.

 

jjwdiver

Smoking Fanatic

Feb 5, 2010

911

16

St. John, U.S. Virgin Islands

• Jul 8, 2011

• #4

Depends on your will power!  The longer the better, but it's also good right out of the smoker.  There are no cheese police that will come to your door...only friends once they try it.

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 8, 2011

• #5

I ate some Seriously sharp cheddar last nite that was vac sealed for 2 months. It was outstanding.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jul 8, 2011

• #6

Vac sealed cheese will last a long time and even be better for it.  I have found that the softer cheese can be eaten sooner than the hard ones.

What the hey?  Try it all and let us know your opinion?

Good luck and good smoking.

 

magnum3672

Meat Mopper

Apr 25, 2011

229

12

Southeast Michigan

• Jul 13, 2011

• #7

I just did my first cheese smoke and tried my cheddar and pepper jack right after smoking and cool down.  It was like eating a piece of smoke (not terrible but not what I wanted) now at about a week and a half the remaining cheddar block is like eating a very nice piece of cheddar cheese while inhaling smoke (you can taste the smoke but its not like on bbq its seriously like you're just smelling it) its so hard to explain what i'm talking about but its a VERY nice piece of cheese.

And now I'm going to eat a smoked cheddar and salami sandwich for lunch, I HOPE YOU'RE HAPPY!

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Jul 13, 2011

• #8

It is like good wine . older it get better it get

 

jeff 1

Smoke Blower

Feb 11, 2011

146

11

• Jul 13, 2011

• #9

I'll start eatng on the swiss after 2 weeks,  the rest of it sits for at least 3-4 weeks.  From what I can tell is you can taste a big difference between 2 and 3 weeks but only slight difference each week after 3-4 weeks. I put a lot of smoke on mine also,  like a full 6x6 and the cheese has a lot of nice color

 

shtrdave

Smoking Fanatic

May 11, 2010

666

16

SW Pennsylvania

• Jul 21, 2011

• #10

I have smoked cheese in the past and left it wrapped in the fridge for a couple of 3 days and it was great.

I have sealed some up and had it a few weeks later and the flavor was a little mellower but that was about all I noticed.

Have done colby, mozzarella provolone, swiss, horseradish, and brick.

 

jjwdiver

Smoking Fanatic

Feb 5, 2010

911

16

St. John, U.S. Virgin Islands

• Jul 21, 2011

• #11

I do like it after it sits longer, but sometimes it just begs to be eaten right away.  Some of my "ooops" moments have turned out some good cheeses.  The Sun helped me melt up some cheddar with Monteray Jack - goooo'd  (past tense of the word goo) together in a ziplock bag, cooled than trimmed made for a tastey and unique looking chunk of cheese.

 

smokeamotive

Smoking Fanatic

Jul 1, 2009

709

15

Lees Summit Mo.

• Jul 22, 2011

• #12

My limited experience with smoking cheese has shown me that the longer it sits the better it gets. Pulled out some smoked cheese to take to the lake for the fourth of July. I smoked it back in Feb. and paired it up with some SS I made.My friends were Very impressed with the flavor and are already asking me for more. Guess I have some work to do.LOL