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Double Smoked Cheese - Page 2

post #21 of 55
Quote:
Originally Posted by Wade View Post
 

The only fully accredited testing facility is over here in the UK. I will send you the address :biggrin:

 

 

Wade is a nice guy and I'm sure he can be trusted.  Sorry but the postage to the UK would be out of the question.  If you packed up half of each as a sample and mail it today, I'll get it by Monday and you'll get you results via email.    Plus!!   You'll be doing me a favor,  I'd like to make some cheese that looks and taste just like yours and this way I'll have something to compare mine too.      That cheese looks great!!  :points:

post #22 of 55

Okay I'm going to settle this once and for all. The only place to have smoked cheese tested is on the Left Coast. So go ahead and send it on out ti the PNW and we'll let you know how it stacks up to the other weird things out here!

 

 

post #23 of 55

Case,

 

You know the sad part is this guy is one of the more "normal' of the local Portland Scene....th_HaHAAHaa.gif

 

Tom

post #24 of 55
Quote:
Originally Posted by tropics View Post
 

I would have to say it taste like a lite Alder.I used it on my Kielbasa last week and we enjoyed it.

Richie


Thanks Richie,

 

sounds like maybe some fish in the future.....

 

Tom

post #25 of 55
Thread Starter 
Quote:
Originally Posted by Old Bones View Post
 

 

 

Wade is a nice guy and I'm sure he can be trusted.  Sorry but the postage to the UK would be out of the question.  If you packed up half of each as a sample and mail it today, I'll get it by Monday and you'll get you results via email.    Plus!!   You'll be doing me a favor,  I'd like to make some cheese that looks and taste just like yours and this way I'll have something to compare mine too.      That cheese looks great!!  :points:

Old Bones I couldn't let you risk your life like that.Thanks for the point I appreciate it.

Richie


Edited by tropics - 10/2/15 at 11:25am
post #26 of 55

I've been wanting to smoke some cheese but haven't gotten to it yet. Question...once smoked can it be frozen to keep for later? If so would I freeze right after smoking or let it set for a week in the fridge then freeze it? Thanks!

 

gruesy

post #27 of 55
Quote:
Originally Posted by gruesy View Post
 

I've been wanting to smoke some cheese but haven't gotten to it yet. Question...once smoked can it be frozen to keep for later? If so would I freeze right after smoking or let it set for a week in the fridge then freeze it? Thanks!

 

gruesy

Don't freeze!!!, after you smoke, rest in fridge day or two uncovered then vac pac and fridge, cheese will not go bad if there is no air getting to it, I have a couple packs from Aug 2013 in fridge no mold. Just make sure you have a good seal and you are good to go. 

 

A full smoker is a happy smoker.

 

DS

post #28 of 55
Quote:
Originally Posted by driedstick View Post
 

Don't freeze!!!, after you smoke, rest in fridge day or two uncovered then vac pac and fridge, cheese will not go bad if there is no air getting to it, I have a couple packs from Aug 2013 in fridge no mold. Just make sure you have a good seal and you are good to go. 

 

A full smoker is a happy smoker.

 

DS

 

??? Yes cheese can be frozen, but it will depend on how much you are smoking and how long it will take you to eat it.

 

As DS says though you need to keep it uncovered in the fridge for at least 24 hours to allow the surface moisture to dry before packaging. You can then vac pac and keep for several weeks/months in the fridge. The dryer the cheese before you smoke the longer it will keep. Hard cheese like cheddar will keep months in the fridge - often longer.

 

If you smoke more than you can eat in a couple of months then yes freeze. I have done some blind tasting with unfrozen and frozen smoked cheese and although there was a slight difference in texture it was minimal. If fact the tasters actually preferred the texture of the frozen cheese ! 

 

Dont forger to let the smoked chese rest for a couple of weeks ( preferably 3) before eating. Just be mindful though that once you have tasted the smoked cheese, eating unsmoked cheese will never be the same again Thumbs Up

post #29 of 55
Thread Starter 

As DS and Wade said it is better just aged after you vac pack it.I froze some once and it was crumbly when I thawed it out.

Richie

post #30 of 55
Quote:
Originally Posted by tropics View Post
 

I froze some once and it was crumbly when I thawed it out.

Richie

yeahthat.gif

post #31 of 55
Quote:
Originally Posted by tropics View Post
 

I froze some once and it was crumbly when I thawed it out.

 

I have frozen it many times and it has not been particularly crumbly. I am not saying that others are wrong though because I think a lot is down to the type of cheese. 

post #32 of 55

we find that from just a block vacuum packed in the refer and the same type block is frozen the difference is when we go to slice some of the cheeses they crumble (cheddar specifically). we have pre sliced a bunch of different cheeses, placed waxed patty sheets between them , vacuum packed them and then tossed into the freezer. we will pull some out in a few weeks to taste test against some blocks that are vacuum sealed and ones that are waxed. hen we will see if there s a noticeable difference.

 

Tom   

post #33 of 55

It really depends I think on whether you class a little more crumble as desirable or undesirable. As I mentioned before in my blind tasting (similar to the one above) the frozen cheese was a little more crumbly but the tasting guinea pigs (a bunch of chef friends) actually preferred the cheese that had been frozen. A slight crumble does not equate to a degredation of the cheese.

post #34 of 55
Quote:
Originally Posted by tropics View Post

As DS and Wade said it is better just aged after you vac pack it.I froze some once and it was crumbly when I thawed it out.
Richie
Same here, frozen some once....never again. When we would try tograte it the block of cheese sort of fell apart into small clumps. When trying to grate those pieces it just continued to fall apart.
The cheese we are using now was smoked on 6-16,have not noticed anything "off" about it in anyway.
We are in the habit of letting it sit for a day or 3 in the fridge prior to vacuum sealing it. Keep some paper towels handy if any of it still has any surface moisture on it...
For fellow that thinks 10 hours is to much..batch we smoked last night was in heavy smoke for 8.5 hours. Cheese looks beautiful. Have been trying to start a thread and post the pictures but my new "smart phone" has its own opinion on posting pixtures.
I'll be damned....it allowed me to post a picture
post #35 of 55
Thread Starter 
Quote:
Originally Posted by Wade View Post
 

It really depends I think on whether you class a little more crumble as desirable or undesirable. As I mentioned before in my blind tasting (similar to the one above) the frozen cheese was a little more crumbly but the tasting guinea pigs (a bunch of chef friends) actually preferred the cheese that had been frozen. A slight crumble does not equate to a degredation of the cheese.


Wade I had no problem with taste,it was for the platter I was making.It did not suit the eye as being well plated.Thanks for sharing your view 

Richie

post #36 of 55
Quote:
Originally Posted by tropics View Post
 


Wade I had no problem with taste,it was for the platter I was making.It did not suit the eye as being well plated.

 

Yes, what you are intending on doing with it will be a big factor too. We use a lot of the smoked cheese in cheese sauce, scrambled eggs and also to melt on top of other dishes. If you are only smoking enough for a month or so then keep it unfrozen but the frequent blanket comments that frozen smoked cheese is inferior cheese are just not true. Yes it is slightly different but depending on how you are going to use it it does not make it inferior. I have found that British cheddar (of which there are literally hundreds of varieties) generally also smoke and freeze slightly differently to US cheddar. Maybe your cows are less tolerant to cooler weather - at least the ones in New Jersey - LOL

post #37 of 55
Quote:
Originally Posted by Wade View Post
 

It really depends I think on whether you class a little more crumble as desirable or undesirable. As I mentioned before in my blind tasting (similar to the one above) the frozen cheese was a little more crumbly but the tasting guinea pigs (a bunch of chef friends) actually preferred the cheese that had been frozen. A slight crumble does not equate to a degredation of the cheese.


Wade,

I agree with you. the frozen cheese tasted just fine, our problem was when the cheese crumbled it was difficult to slice thin for a sandwich, like spreading "Feta" .....not a pretty picture :biggrin:.

 

Tom

post #38 of 55
Quote:
Originally Posted by Oregon Smoker View Post
 


Wade,

I agree with you. the frozen cheese tasted just fine, our problem was when the cheese crumbled it was difficult to slice thin for a sandwich, like spreading "Feta" .....not a pretty picture :biggrin:.

 

Tom

 

Now smoked barrel aged Greek Feta. If you have not tried it then it is worth giving a go Thumbs Up

post #39 of 55

IMO, there is no reason whatsoever to freeze cheese.

post #40 of 55
Quote:
Originally Posted by Wade View Post
 

 

Now smoked barrel aged Greek Feta. If you have not tried it then it is worth giving a go Thumbs Up


You No have my undivided attention..

 

Tom

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