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Week 6 Cheese Smoke Inspired by Smoke-inator - Page 4

post #61 of 88
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post

It wont stop getting better.  Are you planning on stocking up and maybe waxing some?

 

Tom

Thanks. I am sure it will but it is like having a fine whisky and not drinking it. It may be good for your soul but it demands a lot of will power.

 

I doubt this batch will last that long. Once I get comfortable with smoking cheese, I will do a bigger batch and will consider setting up a stock. I will have to investigate storage methods, including waxing at that time.

 

Disco

post #62 of 88
Quote:
Originally Posted by Disco View Post

Thanks. I am sure it will but it is like having a fine whisky and not drinking it. It may be good for your soul but it demands a lot of will power.

 

 I will have to investigate storage methods, including waxing at that time.

 

Disco

 

Oh, I understand about will power, but like whisky, once you taste the greatly aged cheese, your will power will strengthen.  Your doing great, enjoy.

 

If I can help with any storage questions, please ask.

 

Tom

post #63 of 88
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post

 

Oh, I understand about will power, but like whisky, once you taste the greatly aged cheese, your will power will strengthen.  Your doing great, enjoy.

 

If I can help with any storage questions, please ask.

 

Tom

You may regret saying that. I have a lot of questions about long storage when the time comes.

 

Disco

post #64 of 88
Quote:
Originally Posted by Disco View Post

You may regret saying that. I have a lot of questions about long storage when the time comes.

 

Disco

 

I always have time for my friends.  thumb1%20copy.gif

post #65 of 88
Thread Starter 

I have tried the cheese again at 6 weeks. It is better with a smoother taste but the difference isn't as noticeable as after week 4. So far, it seems like you need to let the cheese rest for at least 4 weeks IMHO. I will post again after 8 weeks.

 

Disco

post #66 of 88
I am still watching. I have some 5 months old I need to try.
post #67 of 88
Thread Starter 
Quote:
Originally Posted by c farmer View Post

I am still watching. I have some 5 months old I need to try.

I'd love to hear how it tastes.

 

Disco

post #68 of 88
I will let you know.
post #69 of 88

 

700

 

700

This is what I gave out for Christmas..... I still have a bunch more I kept.

I sent MR.T a PM asking for more info......He seams to be the Man to educate us.77.gif

Happy smoken

David

post #70 of 88
Thread Starter 
Quote:
Originally Posted by themule69 View Post

 

700

 

700

This is what I gave out for Christmas..... I still have a bunch more I kept.

I sent MR.T a PM asking for more info......He seams to be the Man to educate us.77.gif

Happy smoken

David

Thanks, David.

 

I have been getting great advice from Mr T. What I am learning is that I need to build up a stock of cheese so I will always have some aged. The problem is refrigerator space. I might have to go on bended knee to the missus and ask for a second refrigerator. That should be good for a beating.

 

Disco

post #71 of 88
Quote:
Originally Posted by Disco View Post

Thanks, David.

 

I have been getting great advice from Mr T. What I am learning is that I need to build up a stock of cheese so I will always have some aged. The problem is refrigerator space. I might have to go on bended knee to the missus and ask for a second refrigerator. That should be good for a beating.

 

Disco

I have a project fridge......It is just me and the Ms...... and christmas cheesebiggrin.gif for everyone!

Happy smoken.

David

post #72 of 88
Quote:
Originally Posted by Mr T 59874 View Post

If you haven't seen it, maybe this will help.

 

http://www.smokingmeatforums.com/t/123130/smoked-cheese-from-go-to-show-w-q-view/40#post_1002928

 

Great thread Mr T. You are right to tell people to avoid smoking soft cheeses (like cottage) that are made to be eaten young as there is a very serious risk of bacteria contamination on aging. A good way to decide what can and cannot be smoked is to look at the dates on the packaging. In the UK we have "Use by" and "Best before". If it has a "Use By" date then it is unlikely to be suitable for smoking (unless smoked and eaten by that date). If it has a "best before" then the longer the date the better it is likely to store.

post #73 of 88

Hey, folks.  I've been lurking and finally have a question.

Are you vacuum sealing the cheese and leaving it in the fridge or are you putting it in the freezer for 2, 4, 6, 8 weeks?

Seems like it would get moldy.  

Help a guy out.

post #74 of 88
Thread Starter 

What I did was wrap each block of cheese with plastic wrap and then store in a Ziploc bag. I had no problem with mold. However, I understand it may be better to wax cheese for long term storage. You might want to message Mr T 59874. He is a lot more experienced than me.

 

Disco

post #75 of 88

Thanks.  I shot him a PM.

post #76 of 88
Quote:
Originally Posted by Disco View Post
 

What I did was wrap each block of cheese with plastic wrap and then store in a Ziploc bag. I had no problem with mold. However, I understand it may be better to wax cheese for long term storage. You might want to message Mr T 59874. He is a lot more experienced than me.

 

Disco

 

 

Thanks big D, taken care of.

 

Tom

post #77 of 88
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post
 

 

 

Thanks big D, taken care of.

 

Tom

 

Thanks, Tom.

 

Disco

post #78 of 88
Quote:
Originally Posted by mfreel View Post
 

Hey, folks.  I've been lurking and finally have a question.

Are you vacuum sealing the cheese and leaving it in the fridge or are you putting it in the freezer for 2, 4, 6, 8 weeks?

Seems like it would get moldy.

Help a guy out.

 

 

Basic rules I have learned:

Smoke for ~3 hours

let cool down in fridge for an hour or two

vacuum seal

leave on counter or in a cool place (not fridge) keep it under 80 degrees for a week (or longer) to let the smoke even out.

Then I can store for 6-9 months in the fridge if vacuum sealed...I stock up when its cold outside and rotate as needed.

 

If you want to continue the aging process, you will need to go down the wax route because most of the aging is done at room temperature and the wax inhibits mold growth by removing all of the air from the cheese.

If i need to store beyond 6 months and not age, i would wax and put in the fridge.

 

Freezing cheese changes the taste and texture and from what I've read is not a good practice.

post #79 of 88

Good info.  Everyone's got a little different experience and tips.  I'm going to have to smoke more cheese!!!!

post #80 of 88

I have smoked sharp cheddar that is going on18 mths 'in vac seal and fridge.

No mold problems w/ mold.

DO NOT freeze hard cheeses. It drastically changes the texture and not in a good way.

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