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The Cheese Wait

post #1 of 4
Thread Starter 

So many have commented on 3 weeks to wait to eat once you vac pac or wax seal. - I get that....the mellowing, etc.  What I don't understand is the wait after the smoke to cool and seal.  In other words, is there a difference in waiting 3 hours or 1 day before putting just out of the smoker cheese into the fridge, and to go further, is there a difference if you vac pac after just a few hours sitting at room temp?

post #2 of 4
Quote:
Originally Posted by mab007 View Post
 

So many have commented on 3 weeks to wait to eat once you vac pac or wax seal. - I get that....the mellowing, etc.  What I don't understand is the wait after the smoke to cool and seal.  In other words, is there a difference in waiting 3 hours or 1 day before putting just out of the smoker cheese into the fridge, and to go further, is there a difference if you vac pac after just a few hours sitting at room temp?


From the few batches I have made letting it sit overnight in the fridge,helps let it regain any oils it may have sweated out.This aging keeps it from tasting like an ash tray.best I can explain.

post #3 of 4
Thread Starter 

To clarify, you let it sit open (Unwrapped) in the fridge overnight.  So, NOT vac packing right away is better?  Or does it matter?  

post #4 of 4
Quote:
Originally Posted by mab007 View Post
 

To clarify, you let it sit open (Unwrapped) in the fridge overnight.  So, NOT vac packing right away is better?  Or does it matter?  

I have a separate fridge that I leave it open in,some like to put it in brown paper bags some like wrapping. Wrapping does not lit it breath. Smell it when you take it out of the smoker you will see how strong,give it a day it will be more appealing aroma.IMHO 

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