My first post here ...
I did a marathon smoking on our last Holiday weekend and now have some Smoked Cheese.
I purchased this:
Prepped them like this (Started on a Gasser but moved it to the Green Egg):
Smoked them in a Green Egg w/ an AMNPS for for about 5 hours (AMNPS went out twice until I found the sweet spot / Vent Openings) at night, Temp kept under 65 deg.
I left them on the counter to cool / dry, then Vac Packed them and placed them in the wine fridge @ 55 deg.
It has been 3 weeks and I am torn between leaving them like that until I want to use or ordering Cheese Wax.
Is it worth the effort of waxing this cheese (Do I have to worry about ammonia, acetic acid, & CO2 affecting taste. Or does this occur in non aged cheeses) ?
What does a better job of aging Cheese, before smoking or after?
FYI The other smoked items:
Round Bone Roasts and Beef Short Ribs
The Round Bone Roasts made some Texas no Bean Chili
The Beef Short Ribs were for Saturday Dinner w/ Smoked Manhattans (using the Smoking Gun)
Sunday Night was a Brisket (Sorry No Pics).
Monday Night was cold smoked Bone in Rib eyes cooked Sous Vide (Using a Beer Cooler w/ 135deg water for 2 hr) then finished on a smoking hot cast iron skillet with a blowtorch (Also No Pics).
Thanks in advance for your replies!