Thank you. You can leave the hard cheeses at 70 or below to mellow if it is vacuum sealed or preferably waxed. Hard cheeses that are waxed will age much better.awesome write up Mr. T! I've been wanting to do this for awhile now and t his answered alot of questions!
One thing..you say to leave it out for weeks at room temp to let the smoke penetrate...the cheese doesn't get hard while you do that? i've seen cheese left out for a hour and it hardens up. Does the aging process make it not go stale?
ah ok! so this will be a winter time activity for me living in south florida :)Thank you. You can leave the hard cheeses at 70 or below to mellow if it is vacuum sealed or preferably waxed. Hard cheeses that are waxed will age much better.
Yeah i agree.To alleviate any concerns of aging cheese, the following information has been added to the original thread.
Moldy cheese
http://www.mayoclinic.com/health/food-and-nutrition/AN01024
Listeria in cheese made with unpasteurized milk.
http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/listeria/
Tom
whartless, Welcome to the forum.Hello all.
I'm thinking of trying to smoke some cheese for the first time and I have a few questions. What kind of cheese should I attempt first and where would be the best place to get it. Also is the tin can and soldering iron the best method to produce smoke. I have a charbroil offset.
Thanks.
Will
Absolutely, buy a block and cut it so you have sections the approximate size of a 1/4 lb. of butter.So I can use just an ordinary block of cheddar from the grocery store cheese section?
Will.
Will, let us know how it turned out along with the details.Awesome! Thanks for your help!
Will.