1st Attempt @ smoking cheese..1 question

[baba bones]

I smoke my cheezes for about 4 pluss hrs with oak and cherry with of course a amnps and let it age over night in loosely fitting baggy in cooler temp below 55 .. then vac seal for at least 2 to 3 weeks OHhhhhho so good...Happy Smokin Yall

 

[humdinger]

I opened some "young" cheese at a chirstmas party last week. It had only rested for about a week, and it was a bit strong to me. However after sitting out in the open for about an hour, it had started to mellow slightly and was very good.

If you have to serve it after one week of resting, maybe slice it up before the party and throw in a ziplock baggie for an hour or two (so it doesn't dry out). That way once you serve it, it has already been cut open and breathed slightly in the baggies. It could help a bit. Just my two cents.

 

[ssorllih]

The storms this past summer brought down some Bradford pear trees in my neighborhood. The smoke is sweet and mild, no bitter and no creasote taste. I have found when fresh wood is cut into four inch lengths it will dry it about 30 days if you go by weight loss..