Glad I bought the AMNS.....This is what I woke up to today! Muenster,Swiss, Cheedar,Mozzarella&pepperjack....Now the wait begins!!!
BossK, afternoon, Waiting... is for the "blooming process".... It allows the smoke to penetrate throughout the block of cheese.... It makes the smoke flavor milder..... Most folks vacuum pack the blocks and let rest in the fridge for 2 weeks or more..... With a good vac-pack the cheese should be good for a year or more.... Mine never lasts that long so I really don't know what I'm talking about... LOL.... DaveI have never smoked cheese. But they look great..... what is this "waiting" about/for?
Hey, awesome info. I've never research cheese smoking yet on here but the other day I threw a piece of my 2 month aged provolone in the smoker and I just cooled it real quick and ate half of it. It was great but had a small smoke ring and the middle was pretty much lacking any smoke flavor. I never thought to bloom my cheese!BossK, afternoon, Waiting... is for the "blooming process".... It allows the smoke to penetrate throughout the block of cheese.... It makes the smoke flavor milder..... Most folks vacuum pack the blocks and let rest in the fridge for 2 weeks or more..... With a good vac-pack the cheese should be good for a year or more.... Mine never lasts that long so I really don't know what I'm talking about... LOL.... Dave