How to store smoked cheese?

mr t 59874 · Jan 12, 2017

meatstick said:
Are the cheese blocks that I was mentioning from Kroger considered hard or semi hard cheese? I'm going to pick up a variety of them today.

Your question cannot be answered as the only info you provided was, it was cheap cheese.

I suggest as you are just starting to smoke cheese, that you take it slow by purchasing one type of cheese hopefully cheddar, yellow or white. You can then use it as a foundation in learning the art of smoking cheese. We can later get into smoking different types of cheese. While you are at the store, pick up a good notebook, it will be your friend for years to come.

T

meatstick · Jan 12, 2017

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meatstick
Jan 12, 2017

This is from Meijer but same type of cheese..Kraft/Meijer brand. I was just going to pick up some cheddar, Colby and maybe Swiss.

mr t 59874 · Jan 12, 2017

Buy what you like, but we will be working with one cheese preferably cheddar, get three or four of the cheddar blocks.

In order to get you started on a good foundation, we want to learn, using a cheese with the same moisture content, the other cheeses, we will let age.

T

meatstick · Jan 12, 2017

Will do. Thanks again

marctrees · Jan 12, 2017

Our Sams club in E TX sells 2 lb blocks of A few diff cheeses under their Daily Chef label including Cheddar Sharp , at $5.98/ block, so 2.99/ lb.

Just FYI. Marc

muddydogs · Jan 12, 2017

Cheese is not that hard and very forgiving as one can see by reading forum posts were guys smoke it anywhere from 2 to 8 hours and it comes out all right. Cheddar, Swiss, Colby, Monterrey jack and pepper jack all smoke about the same. If you want get a little of each and have at it.

lunchmeat · Jan 16, 2017

Wax is the best.

mr t 59874 · Jan 17, 2017

muddydogs said:
Cheese is not that hard and very forgiving as one can see by reading forum posts were guys smoke it anywhere from 2 to 8 hours and it comes out all right. Cheddar, Swiss, Colby, Monterrey jack and pepper jack all smoke about the same. If you want get a little of each and have at it.

You can make smoking, aging, and storing cheese as simple or complex as you like. My only intention is to share what has been learned over the past 60 years of smoking foods. You can ignore or glean from it whatever you like.

Tom

meatstick · Jan 17, 2017

Well... I smoke a few blocks over the weekend. They are currently in the refrigerator aging. I'm going to give them a couple weeks before I sample them (If I can wait that long). Thanks for all the info guys.

I sampled a piece before I vacuumed sealed them and they tasted like ashes. Hopefully they will mellow out in the fridge.

hjscm · Jan 20, 2017

Just FYI Do not seal soft cheese. they can contain listeria which love anaerobic conditions. Same goes for garlic and mushrooms which can cause botulism. Just trying to make sure you guys are safe. I know you guys know what your doing, just trying to help

anaerobic conditions

anaerobic conditions

atomicsmoke · Jan 20, 2017

hjscm said:
Just FYI Do not seal soft cheese. they can contain listeria which love anaerobic conditions. Same goes for garlic and mushrooms which can cause botulism. Just trying to make sure you guys are safe. I know you guys know what your doing, just trying to help

anaerobic conditions

anaerobic conditions

Huh?

Here we go with botulism scare again.

You do realize some cheese is sold in vac sealed packets?

Same with mushrooms.

hjscm · Jan 20, 2017

atomicsmoke said:
Huh?

Here we go with botulism scare again.

You do realize some cheese is sold in vac sealed packets?

Same with mushrooms.

i totally agree but i work in the medical field and have seen it first hand. just want someone who is new to realize there can be complications. Some cheese and mushrooms are ok but some are not. Just want people to be aware. thats all.

atomicsmoke · Jan 20, 2017

What exactly did you see first hand? Hard cheeses developing bacterial toxins due to vacuum sealing?

atomicsmoke · Jan 20, 2017

By the way....Listeria can flourish in aerobic conditions too.

mr t 59874 · Jan 21, 2017

meatstick said:
Well... I smoke a few blocks over the weekend. They are currently in the refrigerator aging. I'm going to give them a couple weeks before I sample them (If I can wait that long). Thanks for all the info guys.

I sampled a piece before I vacuumed sealed them and they tasted like ashes. Hopefully they will mellow out in the fridge.

If your cheese tasted like ashes, it was over smoked.

T

meatstick · Jan 22, 2017

Mr T 59874 said:
If your cheese tasted like ashes, it was over smoked.

That's what I thought happened. Will it mellow out in the next couple months or is it a lost cause?

mr t 59874 · Jan 22, 2017

meatstick said:
That's what I thought happened. Will it mellow out in the next couple months or is it a lost cause?

Click to expand...

Will be happy to answer your question and carry on with you via PM.

T

muddydogs · Jan 22, 2017

Why would you carry on with PM's? Aren't we all here to learn and teach?

mr t 59874 · Jan 22, 2017

muddydogs said:
Why would you carry on with PM's? Aren't we all here to learn and teach?

Fair question, there are reasons that I personally prefer to work one on one with someone.

First, it shows me that they are truly interested in spending the time to learn from my experience and knowledge rather than trying to impress others with their often-limited experience.

Second, it allows us as a team to work with their specific equipment without outside influences that may lead them down a wrong path and or cause confusion.

Third, it has been learned that there or those who might be timid, and don’t want to contribute in an open forum, but are willing to work within a private atmosphere.

Not considering myself an expert, you will find that I often contribute my expertise to posts that interest me. If it is sensed that I might be able to help someone, I will offer to help or at least offer my input.

T

gmc2003 · Jan 24, 2017

I don't get the taste like ashes, or like licking an ashtray phrases. I've unfortunately smoked cigarettes for the past 30 plus years and in that time I have never tasted an ashtray. It must be a west coast thing. 8*)

chris

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