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Cheese Help

post #1 of 6
Thread Starter 

Can I get some feedback on what to do once I pull my cheese off? Vac pack and put in fridge for weeks? Let set at room temp?

post #2 of 6
Quote:
Originally Posted by smokedout13 View Post
 

Can I get some feedback on what to do once I pull my cheese off? Vac pack and put in fridge for weeks? Let set at room temp?

Hi there!

 

Pull the cheese from the smoker, place it on the counter for a while and then blot off any moisture you see with a paper towel.  Then vac pack and refrigerate for a minimum of 2 weeks, months is better.  This allows the smoke to mellow a bit and provides for a great flavor.

 

We ate cheese this past week that was smoked last year, it was amazing.

post #3 of 6
Thread Starter 
Awesome thank you. I wondered if it would mellow out still being vacumm packed
post #4 of 6
Quote:
Originally Posted by smokedout13 View Post

Awesome thank you. I wondered if it would mellow out still being vacumm packed

Yep, not as good as a nice waxing, but works well!

 

If you can, put a vac packed piece in an out of the way place in the frig and then forget about it for MANY months, you'll be amazed...

post #5 of 6
I like to let my cheese rest 3-5 days loosely covered in the fridge then vac pack or wax. I prefer to wax if I plan on aging the cheese longer than a month. I have some that is right at 3 years old now. Tasty stuff.


Smoke away!!!
post #6 of 6
Thread Starter 
Thank you for the replies.
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