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How to store smoked cheese?

post #1 of 47
Thread Starter 
I've smoked my first batch of cheese. I Vacuum sealed it. Now how do I store it, fridge or freezer? Thanks In advance.
post #2 of 47
I vac seal and in the fridge
post #3 of 47
In your stomach!!
post #4 of 47
Thread Starter 
How long will it last in the fridge
post #5 of 47
I have some over a year in the fridge.
post #6 of 47

I've had it in the fridge over a year too.

 

Never had a problem.

 

Al

post #7 of 47

Year easily...  Depending upon the cheese and how it was treated prior to vac pack will determine a lot.  We are down to our last block of last years early cheese and still have some from January of this year.  ALL of it has been in the refrigerator.  Last year (I think) I found a block burried in one of the frig drawers that was 2 years old.  Ate it and loved it.  

post #8 of 47
Most cheeses will get better with time.

I recently opened a parm Reggiano wedge I bought 2 years ago. It was already aged when purchased (18 or 24 months). Pure umami.
post #9 of 47

MKR, I am going to open some two year old cheese later this month that has been vac sealed .

post #10 of 47
Thread Starter 

Thanks for the feedback guys.  Now how long do I have to wait to try it?  I heard two weeks was kind of the minimum.  Is that correct? 

 

Also, I smoked sharp cheddar and pepperjack.  What are your favorites?

post #11 of 47

2 weeks is a good starting point.  Try and leave one of them to sit for at least a month, you'll be happy you did.

 

Cheddar, pepper jack, and gouda are our go to flavors.

post #12 of 47
Thread Starter 
Are hard cheeses better for smoking than creamier cheeses?

Hoffmans super hot pepper cheese is a favorite of mine, but it is pretty creamy.
post #13 of 47
Pepperoni cheese is wonderful smoked

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post #14 of 47
Quote:
Originally Posted by mkriet View Post

Are hard cheeses better for smoking than creamier cheeses?

Hoffmans super hot pepper cheese is a favorite of mine, but it is pretty creamy.

 Soft cheese will smoke fine, just watch your temps !

post #15 of 47

Maybe this is a redneck suggestion, but smoked Velveeta for cheese dip is awesome! I cut a block in half and smoked it for 45 minutes at 100 degrees. Let it sit for a day or two in the fridge and make cheese dip using the recipe on the Rotel can. Add a 1/2 pound of burger and a teaspoon of cumin for an added touch.

post #16 of 47

DO NOT freeze the cheese.

 

The texture will change, not good.

 

Less "creamy" and "smooth" , like more crumbly.

 

UNLESS used in cooking, then maybe OK.

 

But still not ideal.

 

Google it.

 

  Marc


Edited by Marctrees - 11/24/16 at 10:25am
post #17 of 47
I'm keeping mine in a small wine cooler @ 50F. Tried a mini fridge but that little freezer thing in the top corner made too much water @ 50F. Like Cranky said, try to give it a month. I give it a light coat of olive oil before vacuuming, also.
My favorites are Gouda, Pepperjack and Mozzarella.
post #18 of 47
Quote:
Originally Posted by PapaluvsNana View Post

Maybe this is a redneck suggestion, but smoked Velveeta for cheese dip is awesome! I cut a block in half and smoked it for 45 minutes at 100 degrees. Let it sit for a day or two in the fridge and make cheese dip using the recipe on the Rotel can. Add a 1/2 pound of burger and a teaspoon of cumin for an added touch.
Sounds good! Hard to believe it didn't melt @ 100 degrees, though....
post #19 of 47

That olive oil dip makes total sense to me.

 

But maybe, a just opened that day bottle.

 

One that has been used repeatedly will have stuff dropped in from air that ? could ? seed mold the cheese.

 

Experts comment, I'm just thinkin.      . Marc

post #20 of 47
Quote:
Originally Posted by Marctrees View Post

That olive oil dip makes total sense to me.

But maybe, a just opened that day bottle.

One that has been used repeatedly will have stuff dropped in from air that ? could ? seed mold the cheese.

Experts comment, I'm just thinkin.      . Marc
I figure any mold seed would be gotten while the cheese was airing a little after the smoke. Actually it seems smoking itself is a mold retardent (Hillbilly did an experiment not long ago that showed that).
I was going through the fridge a couple days ago and found in the back of a drawer a baggie with part of a link of Andouille and a chunk of smoked Cheddar I'd forgotten about. The sausage had mold all over it but the cheese didn't.
I should go through the fridge more often icon_redface.gif
Dan
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