Originally Posted by mfreel
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
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.