Hi Folks,
It's my understanding that smoked cheese needs to rest after it's smoked, optimum 4 weeks or so.
I smoked some cheddar, feta and Baby Bels a few days ago and the suspense is killing me. Do the softer cheese like the feta and Baby Bels require less mellowing time than the hard cheeses like cheddar?
It's my understanding that smoked cheese needs to rest after it's smoked, optimum 4 weeks or so.
I smoked some cheddar, feta and Baby Bels a few days ago and the suspense is killing me. Do the softer cheese like the feta and Baby Bels require less mellowing time than the hard cheeses like cheddar?