So, I smoked some cheese 4 weeks ago and each week I tried some to see how it progressed with flavour etc.
Now I'm not a massive cheese fan but I did prefer smoke cheese and I like the idea of using it for gifts for friends.
I have just bought a load of cheese - Mild Cheddar, mature Cheddar, Double Gloucester, Red Leicester, Gouda, Jarlsberg, Edam and Gouda (I'm from the UK if that explains anything with my selection). Most of these have use by dates of like next week or at least within a month or so.
People say to leave it after smoking for as long as possible - even up to a year if you can resist.
I know smoking is a historic way of preserving food but is there any credible website that states this information to say smoked cheese can last X amount of time? I have a friend that doesn't care and agree's that cutting off any mould and good to go, but others I'm sure do not see things this way.
Any info would be much appreciated.