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Smoking Cheese Question

post #1 of 4
Thread Starter 

I have smoked cheese in the past with good results, but I have a question:


Can I cold smoke for 10 - 12 hours, put cheese back in refrigerator for maybe a week, put in cold smoker again, repeat process....?


If the answer is yes, should the cheese be wrapped in plastic while in the refrigerator?


Thanks in advance and apologize if this has been asked before.

post #2 of 4
Have you smoked that long before and been unhappy with the amount of smoke?

12h seems long and I am get-as-much-smoke-as-you-can kind of guy.

You can do the smoke-refrigerate-repeat cycle. I only suggest you let the cheese rest before wrapping to clear the moisture. You could also wipe it off but you will be wiping flavour too.
post #3 of 4
You can, not sure why you'd want to. 12 hours is too much smoke on cheese for me. You will want to loosely cover your cheese while it's in the fridge resting. I like to wrap mine in parchment paper.
post #4 of 4

DON'T go 12hrs, This will be a good test but I would cold smoke for about 2hrs, wait a week wrapped in Saran wrap in fridge then smoker another 1-2 and rest, vac pac and seal. If you do it your way PLEASE let us know the results, you never know you may be on to something here with the waiting time in the fridge.th_dunno-1[1].gif



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