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Just finished my first batch

post #1 of 9
Thread Starter 
I just took the first batch out of the smoker. It was in there for 3 hours. I was just wondering if it gains color over time or it is what it is when it comes out? The cheese didn't have the nice dark coloring that you see from the store. Maybe I should of left it in longer.
post #2 of 9
Yes the color will develop after it rests a week or two
post #3 of 9

Different cheese will take on different color over time and amount of smoke,,,What flavor cheese and chips did you do??

 

DS
 

post #4 of 9
Thread Starter 
I smoked cheddar horseradish cheddar pepper jack Asiago mozzarella. I have been letting it sit in the fridge wrapped since I pulled it out. I just opened the fridge and it smells amazing. I'm going to vacuum seal it and save it for thanksgiving. I will let you know how it taste.
post #5 of 9
Quote:
Originally Posted by Dinks15 View Post

I smoked cheddar horseradish cheddar pepper jack Asiago mozzarella. I have been letting it sit in the fridge wrapped since I pulled it out. I just opened the fridge and it smells amazing. I'm going to vacuum seal it and save it for thanksgiving. I will let you know how it taste.


Nice, lets see some pics of said cheese stash. :439:

post #6 of 9

I notice that I get a lot less cheese colour when I keep the smoking chamber cold (easy to do this time of year in the mountains). The cheese still has a great smoky flavour but less colour.

 

Disco

post #7 of 9
Just a simple question do you have to vacuum seal the cheese or would a zipploc bag work?
post #8 of 9
Quote:
Originally Posted by turbo1 View Post

Just a simple question do you have to vacuum seal the cheese or would a zipploc bag work?

yes you can,, I would wrap tight in saran wrap and then in zip lock with as much air you can get out ,,,It wont last as long as vac pac'in

 

A full smoker is a happy smoker 

 

DS

post #9 of 9
Thanks
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