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post #1 of 3
Thread Starter 

one other thing should i let the cheese rest before shrink wrapping

post #2 of 3

Yes - give it 24-48 hours in a cool dry place before packing so that any moisture that is on the surface can evaporate. The burning of the sawdust/shavings/pellets in the smokers generates a significant amount of water vapour which you should eliminate as much as possible from the cheese before packing. If you don't you are likely to find the surface of the cheese quite moist when you later open the pack and it will also encourage mold growth if there are any spores present.

post #3 of 3
Thread Starter 

Thanks very much bud appreciate

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