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cheese aging ?

post #1 of 6
Thread Starter 

I smoked a block of cheddar for 4 hours using AMNS and hickory dust. I then vacuum sealed it and it now sits in the fridge. How long should I wait before cutting it up for consumption?  I have heard anywhere from a couple of days to a couple of weeks . 

post #2 of 6

A minimum of 2 weeks. The longer it sits the better it gets. If you taste it before 2 weeks it will have a bitter taste to it.

post #3 of 6

If it is a big block, remove some and reseal for a test. It mellows with time... heck, cut it into 4 pieces and reseal each.... test at 1 week intervals...


Bet you can't wait 4 weeks....biggrin.gif...  Dave

post #4 of 6

I cut mine into smaller pieces, let them sit out and soften a bit and then smoke. Vac-pack and into the fridge for at least 2 weeks, 3 is better.

post #5 of 6

I have kept it as long as 90 days and honestly the longer the better.  I smoke cheese once a month so I always have some aging and some ready to use. Next time try some mozzarella and stuff into meatballs for some meatball sammies. 

post #6 of 6

I have 5 packages sitting in the fridge now and I am going to open them up when we have a early Xmas at my parents and then the following week which will be on Xmas so they will be resting for 3 weeks and 4 weeks. This will be the first time that I have rested my cheese so I can't wait to try it. Before I knew  what I was doing I would eat the cheese right away and wonder why it tasted like a burnt stick. Now that I know you need to let it mellow I can't wait to see the outcome. I haven't smoked cheese for a few years so the wait it killing me.

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