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Week 6 Cheese Smoke Inspired by Smoke-inator - Page 5

post #81 of 88
Quote:
Originally Posted by eman View Post
 

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.

 

Cheese if properly vacuum sealed will not mold, refrigerated or not.  Hard cheese that is meant to be kept for long storage (a few months) will benefit greatly if waxed rather than vacuum sealed, as it will age much better in wax.  Keeping the cheese at warmer temps will help with aging also.  Freezing will also stop any further aging at all.

 

Tom

post #82 of 88
Quote:
Originally Posted by Mr T 59874 View Post

Cheese if properly vacuum sealed will not mold, refrigerated or not.  Hard cheese that is meant to be kept for long storage (a few months) will benefit greatly if waxed rather than vacuum sealed, as it will age much better in wax.  Keeping the cheese at warmer temps will help with aging also.  Freezing will also stop any further aging at all.

Tom

I just cracked open a chunk of cheese that we smoked and vac packed last October, so good! I'd like to try waxing again, but if I take on anymore new hobbies the new wife may deport me!
post #83 of 88
Quote:
Originally Posted by dirtsailor2003 View Post


I just cracked open a chunk of cheese that we smoked and vac packed last October, so good! I'd like to try waxing again, but if I take on anymore new hobbies the new wife may deport me!

 

 

Two questions.

1.  Is she pretty?

2.  Can she cook?

 

Tom

post #84 of 88
Quote:
Originally Posted by Mr T 59874 View Post
 

 

 

Two questions.

1.  Is she pretty?

2.  Can she cook?

 

Tom

Tom,

 

I lucked out on both! She tries and feed me too many veggies though!!! :ROTF

post #85 of 88
Ditto on the empty rack problem. Don't mforget, Christmas is coming. I know all of my family sure enjoy the little care packages I send.
Happy Smokin'
post #86 of 88

question   smoked some cheese overweekend. Temp of smoker got hot that cheese got burn marks on it and sweated alot but remained whole. Is cheese still good to eat

post #87 of 88
Thread Starter 
Quote:
Originally Posted by lobo721 View Post
 

question   smoked some cheese overweekend. Temp of smoker got hot that cheese got burn marks on it and sweated alot but remained whole. Is cheese still good to eat

 

I would be afraid the texture might be odd but the only way to make sure is to try it.

 

Disco

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

 

I would be afraid the texture might be odd but the only way to make sure is to try it.

 

Disco

 

Disco is quite correct about the texture being compromised, but some actually will take the temp to the melting point of the cheese on purpose.  It is okay to consume.

 

Tom

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