Newbe here........
I'm doing some research into my first cheese smoke. I've got my cheeses picked out, some flavors from reading some of these posts. Got the temp down, 60 to 65 degrees. I'll be using a 12 inch smoke tube with Traeger apple pellets, planning on a 4 hour smoke. Where I'm lacking in the process is the aging process. I'm planning on a 4 to 6 week age, but where do you do it at? In the refrigerator? A dark cool space? Where do you age your cheese?
Thanks
I'm doing some research into my first cheese smoke. I've got my cheeses picked out, some flavors from reading some of these posts. Got the temp down, 60 to 65 degrees. I'll be using a 12 inch smoke tube with Traeger apple pellets, planning on a 4 hour smoke. Where I'm lacking in the process is the aging process. I'm planning on a 4 to 6 week age, but where do you do it at? In the refrigerator? A dark cool space? Where do you age your cheese?
Thanks