Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. P

    Sweat, humidity, dryness and packing

    Chris, thanks for the feedback, especially the freezer part. I did not know that the freezer changed the cheese's consistency and I am going to stop doing that.
  2. P

    Aging cheese after smoking

    Thanks for the info on your experience!
  3. P

    Aging cheese after smoking

    You guys all saying to leave the cheese in the fridge overnight-- when you do that, the cheese doesn't get too dried out and cracked on the surface?
  4. P

    Sweat, humidity, dryness and packing

    Sorry I forgot that vital piece of info.... I'm also using a MES with the cold smoker attachment. I love it. I smoke when the ambient temps are between 25 and the low 70's. I do usually let my cheese get to room temp before going out to the smoker, and of course cut the cheese into 1-inch thick...
  5. P

    Sweat, humidity, dryness and packing

    Last summer was my first one smoking cheese. I took some out of the freezer a couple months ago that was 4 months old by that point, and it was -so- good. So now I'm looking to get a little pile bulked up and sit around for a while maturing. I've got several batches done already in the last...
  6. P

    Smoked Cheese time?

    I just did my first batch a few days ago in my Masterbuilt smoker with cold smoker unit, and I did a few pounds of cheddar for 2 1/2 hours with hickory. Most of it is resting but the piece I've been gnawing on is good, but needs a little more. I'm currently in the middle of a batch right now...
Top Bottom
Back
Clicky