or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Quick cheese question
New Posts  All Forums:Forum Nav:

Quick cheese question

post #1 of 4
Thread Starter 
Hey guys, I haven't smoke in a long time now & haven't posted a thread in even longer. Was going to do some cheese today to post, but my question is this. When I put it unwrapped in the fridge overnight to form the pellicle it cracked a lot? Not really the tacky film I was hoping for but a hard out shell that's cracked? Never happened before, but I'm wondering if the smoke will still get through or should I cut it off & start over?
post #2 of 4
Thread Starter 
By the way the cheeses are cheddar, Monterey & pepper jack
post #3 of 4
There's no need to form a pellicle on cheese. Cut off the hard bits and put in the smoker.
post #4 of 4

I second DS's  recommendation - I divide the cheese into proper thickness and immediately into the smoker.  Pellicle formation is not needed for cheese.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Quick cheese question