Looking around at other posts it seems as though I sealed the box too well and the smoke became stale. Is there anything I can do to salvage this batch of cheese or do I ditch it and try over?
Edited by RYAN IN LOUISVILLE - 1/13/14 at 12:55pm
Like Case said, maybe a little more time, but it sounds like you had too heavy a smoke & trapped it too, causing creosote on the surface.
You could try washing it good with warm water & rinsing with cold water. Nothing to lose at this point.
i agree with Bearcarver....you should have had an exhaust port on your box...your cheese has to much heavy smoke...TBS is what you want from the exhaust port of your smoker..also know as Thin Blue Smoke...anything more than that will cause a bitter nasty taste...creosote...what you may have to do if washing doesn't work...try trimming off some of the outer layer of your cheese and see how the smoke flavor is deeper into the cheese
it's normal if there is to much smoke with no exhaust port....you stated above about a sealed box with a removable lid.....maybe cut a few holes in the lid or towards the top of your box on the sides.....a hint of smoke is all you need for flavor
here is a great design for a cold smoker...they are using the amazing pallet smoker....but your shaker smoker will also work with this design...
Maybe you sealed it too quickly. I have noticed a huge difference between the cheese I opened and ate and the cheese that I put in zip lock bags and store in the chill chest.
I am such a novice, so I could just be all wet.