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First cheese....problem

post #1 of 9
Thread Starter 

Hey guys. I smoked my first cheese yesterday. A couple of 1 lb blocks of Kraft sharp cheddar and pepperjack. I used a WSM with an AMPS loaded with Amazen cherry pellets. I smoked them for 3 hrs at around 72 degrees.

 

I tasted them today and it seemed pretty bitter. I thought I could tell a faint tongue numbing feeling as well. Any ideas? I see some guys smoking cheese for 5, 10, 20 hours or more and getting some really good color. Any ideas what I did wrong?

post #2 of 9
you didn't do anything wrong.. you need to let it age for AT LEAST 2 weeks., longer is better... it will have that bitter taste until it ages...
post #3 of 9
Yup. Let it rest min. 2 weeks. I go for a month at least. I have some over a year old.

In 2 weeks get more smoked and repeat so you never run out
post #4 of 9
Thread Starter 

Do you guys vac seal it and age it in the fridge? Can you freeze it or is it even necessary?

post #5 of 9
vac seal (dated) and fridge... As Adam said.. do another batch in a couple of weeks and start a little stock pile.. that way you won't have to wait for weeks to have some ....
post #6 of 9
I vac seal then fridge. I find freezing changes the texture of the cheese.
post #7 of 9
Quote:
Originally Posted by c farmer View Post

I vac seal then fridge. I find freezing changes the texture of the cheese.

yeahthat.gif  I have some in the fridge from 2yrs ago I smoked, no air=no mold,,,

 

Let us know in two weeks 

 

A full smoker is a happy smoker

 

DS
 

post #8 of 9
Quote:
Originally Posted by driedstick View Post

yeahthat.gif   I have some in the fridge from 2yrs ago I smoked, no air=no mold,,,

Let us know in two weeks 

A full smoker is a happy smoker

DS

 

I prefer to wax cheese for long term storage. I have some that is now 3 years old, gets better every time I try it!
post #9 of 9

Although I've never waxed cheese, I am positive that it will be a safe long term storage (aging) solution.  I typically vacuum seal the cheese and let it age for at least a few months before it is mellow enough for most of our guests.  Because I personally like the sharp bitter taste, I eat it straight away. :biggrin:

 

IMHO, if you are experiencing a bitter flavor, let it rest in the back of your fridge - it will only become better with time.

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