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Probably the last cheese smoke of the season...

post #1 of 6
Thread Starter 
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I love smoked cheddar by itself and Muenster on sandwiches. The smoker is full of 9 Month old Tillamook Sharp Cheddar, 15 Month old Tillamook Extra Sharp Cheddar, 3 Year Old Cabot Extra Sharp Cheddar & Boar's Head Muenster. Still have plenty of other cheeses smoked in the fridge, but I wanted to get some more of my favorites done since we won't have many cool nights left in North Texas.
post #2 of 6
Sad to see the "season" close... One the other hand. A few days ago it was 86....tomorrow morning it supposed to be in the 20's. !

I guess I have another opportunity biggrin.gif

Do you find that the aged premium cheddar cheese are much drier when they are ready to eat?

I've noticed that sharp cheddar slices with a certain creamy texture but the aged one slices with cracks along the slice ...similar to hard Italian cheeses
post #3 of 6
Thread Starter 
The 3 year definitely cracks, but it cracks when it's not smoked too.

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post #4 of 6
Interesting weekend....65-68 degrees out. But I JUST realized, it's 36-45 at night .... I'm thinking I just gained a few more weeks to get my inventory replenished...dumb, dumb, dumb. Don't know why I did not think of that before
post #5 of 6
Quote:
Originally Posted by knuckle47 View Post

Do you find that the aged premium cheddar cheese are much drier when they are ready to eat?

I've noticed that sharp cheddar slices with a certain creamy texture but the aged one slices with cracks along the slice ...similar to hard Italian cheeses

 

Yes. Unless wrapped, the aged cheddars are likely to have a lower moisture content and do tend to me more prone to cracking when cut. You will often find though that they crack less when being cut using a wire rather than a knife.

post #6 of 6

Thanks Wade.  I wonder what the thing was for in my wife's collection of kitchen gadgets... Forgotten completely about it.  I do vacuum seal within 24 hours so apparently they are just not as moist as you had said.

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