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Cold smoking and botulism with cheese?

post #1 of 6
Thread Starter 
Is there any worry with botulism or harmful bacteria forming when cold smoking cheese? Are there any guidelines to follow like the 4 40 140 with meat? Thanks

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post #2 of 6

Wife and I just had some cheddar that I smoked in February 2014.  IT WAS AWESOME!!!!!!!  

I think the smoking must add some kind of antibacterial protection.  Not sure.  This was vacuum sealed.  So far, nothing I have in the fridge that's that old has any sign of mold.

post #3 of 6
Quote:
Originally Posted by Lehmeow View Post

Is there any worry with botulism or harmful bacteria forming when cold smoking cheese? Are there any guidelines to follow like the 4 40 140 with meat? Thanks

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No.Smoke away.
post #4 of 6

To satisfy your curiosity and assure yourself, it would be good if you do a search on the web, as there is plenty of info on the subject.

 

T

post #5 of 6

If you vacuum seal and do not notice any gas forming in the package you should be good to go - many bacteria (including clostridium botulinum) produce gas during their normal life processes.

 

I'm still eating smoked Gouda that I smoked over a year ago

post #6 of 6

There's a lot of info on the cold smoking and cheese page on here.

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