or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › My First Cheese Smoke w/ q-View!
New Posts  All Forums:Forum Nav:

My First Cheese Smoke w/ q-View! - Page 2

post #21 of 34
Thread Starter 
9e2uvyba.jpg

Omg!
post #22 of 34
Lol. I just found some year old american cheese. Had some tonight.

Hide some if you can.
post #23 of 34

Looks great ,,,, I agree with C Farmer,  HIDE IT!!!! HIDE IT NOW :biggrin:

post #24 of 34

All the samples in this thread look great! Picked up some 3 year aged cheddar and gouda at Costco for a run tomorrow. Cheese rookie, quick question: what is the downside to not waiting 3 weeks? Is it just too harsh too eat without the resting time? Proper way is to vac pack it, and then what, leave it in the fridge for 3 weeks, or what is the proper way? Is there a cheese smoking method sticky or some general guidelines to follow to read up on? 

post #25 of 34
Quote:
Originally Posted by Mikemav View Post
 

All the samples in this thread look great! Picked up some 3 year aged cheddar and gouda at Costco for a run tomorrow. Cheese rookie, quick question: what is the downside to not waiting 3 weeks? Is it just too harsh too eat without the resting time? Proper way is to vac pack it, and then what, leave it in the fridge for 3 weeks, or what is the proper way? Is there a cheese smoking method sticky or some general guidelines to follow to read up on? 



Not sure what the "proper" way to do it all is, but......

I noticed a BIG difference between the cheese I cut up after just a couple days, and the ones that sat in the fridge for a couple weeks.  The longer it sits, the deeper the smoke flavor penetrates and the more "mellow" the flavor.


I vacuum sealed the cheese right out of the smoke.  It was done and went straight into vacuum bags, then into the fridge.  My first batch is the one that was "too strong" when i cut it within 3 days.  The next batches I did, I've gotten great results and great reviews from everyone who has eaten it.  After that first batch I waited 1 full week before cutting into the first block.

 

Right now I have about 7 lbs sealed up in the bottom of the fridge, ready to cut anytime.

post #26 of 34
Thread Starter 

I would wait but if  you can't wait then if the flavor is ok then just do it!

 

I do not have a vacuum sealer so I let sit out for about 24 hrs, wrap in saran wrap and throw it in a ziploc.  At some point I will purchase a vacuum sealer but this works well for now.

 

Just test it out with some cheap cheese - you will love it!

post #27 of 34
Thread Starter 

 

And yes, those are my tootsies.

post #28 of 34
The pictures in this thread could be used on menus....they look great! The only problem hiding cheese is that. As long as it's in the fridge your ok.. It's a small are to hunt through...

. Lately, I walk into the garage to get something and have to back in the house to re-trace my thoughts ... Completely forgot what I needed and the harder I tried to figure it out...the further away the thoughts went.

just imagine 20 yrs?biggrin.gif the new owner will find a nice surprise
post #29 of 34
Thread Starter 

I have probably 15 lbs. now in the fridge.  If I can keep the kids from the butterkase I will have some to eat in 10 years!!

 

And thanks for the compliments!

post #30 of 34
Thread Starter 

Well it's all gone - been gone.  I am going to do much more this winter and hopefully hold on to some.

 

I did some baby swiss and pepperjack this weekend.

 

Plan to do another couple logs after I get back from deer camp.

 

post #31 of 34
Yup, its cheese season.
post #32 of 34

Looks good - nice color and up tis the season, my fridge is getting full with cheese that I still need to smoke, just have to find the time. 

 

A full smoker is a happy smoker

 

DS
 

post #33 of 34
Sounds gouda to me!
post #34 of 34

Looks great! I just found some English Cheddar I smoked this past spring, and had vacuum sealed. We pulled it out about 2 months back, and what we didn't eat sat in the fridge in a gas permeable bag, so it dried out and hardened like a nice, smoky parm. Only it's not!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › My First Cheese Smoke w/ q-View!