Cheese smoking first try

[Carpenter Gary]

Just got a 12 inch smoking cube,going to try and smoke some sharp cheddar cheese , the question I have after reading in the forums here is do I need to vacuum seal the cheese after I am done letting it rest on the kitchen counter,I do not have a vacuum sealer. Thanks for any answers

 

[ksblazer]

How much cheese are you making up?

I smoke up between 6-8lbs at a time. So after it rests on the counter. I zip lock bag it with still a little room to breathe and put it the refrigerator overnight. Then vacuum seal the next morning.

My best advice is to read Mr T's smoking cheese thread. He does a really good job of covering the entire process.

 

[Carpenter Gary]

I actually read Mr T's thread, I was asking if I have to vacuum sealer after it' s been overnight in a Ziploc. Thanks for the information

 

[hoity toit]

I like to place the cheese wrapped in a paper towel overnight in the refrigerator. What you will notice is as the cheese tightens up some moisture and oils in the cheese will sweat to the surface. In the morning wipe the moisture and oils off and then vac seal and back in the refrig. I never freeze cheese as it is a living organism. Hope this helps you.

HT

 

[Carpenter Gary]

Thanks for the information,but I do not have a vac sealer right now,sh shou I wait until I get one to do my cheese?

 

[ksblazer]

No you don't have to.

But what I understand is that air exposure is what shortens the life of your cheese.

How long does it shorten it? I can't say as it would depend on how much air the cheese is being exposed to and temperature conditions all factor into this.

 

[fivetricks]

I didn't have a sealer at first either.

After you're done letting it rest, simply double wrap the cheese as best you can to keep air out in Saran wrap and then seal in plastic zip type bags

It'll be fine. May not have the shelf life of a sealer, but I'm going on 5 months with no issues using that method.

 

[Unique Name]

I keep seeing posts about smoking cheese...
Time for me to investigate.

 

[Carpenter Gary]

Just got it started, only trying a1 lb block of extra sharp cheddar,using hickory pellets

 

[SecondHandSmoker]

Just got it started, only trying a1 lb block of extra sharp cheddar,using hickory pelletsView attachment 386600

Looking good.

Since you don't have a vac sealer, wrap the cheese in wax paper followed by plastic wrap then a zip lock bag.

If you have a Walmart close by, they usually have the FoodSaver brand in stock in the stores.
Since I am unsure how much you want to spend for vac sealer, I thought I'd throw that out there for consideration.

The nice thing about vac sealing cheese is that it helps stop the cheese from developing mold.

 

[Carpenter Gary]

Looking good.

Since you don't have a vac sealer, wrap the cheese in wax paper followed by plastic wrap then a zip lock bag.

If you have a Walmart close by, they usually have the FoodSaver brand in stock in the stores.
Since I am unsure how much you want to spend for vac sealer, I thought I'd throw that out there for consideration.

The nice thing about vac sealing cheese is that it helps stop the cheese from developing mold.

 

[Carpenter Gary]

Thanks I plan on getting one soon probably can spend u,p to $125-$150 if I need to.i just wanted to try smoking today that is why I was asking if I need a sealer,I will get one this week

 

[SecondHandSmoker]

Thanks I plan on getting one soon probably can spend u,p to $125-$150 if I need to.i just wanted to try smoking today that is why I was asking if I need a sealer,I will get one this week

You'll be fine in the meantime.

 

[SecondHandSmoker]

Your thread just reminded me that I have a block each of cherry smoked mild and sharp cheddar and mozzarella vac sealed and mellowing in the fridge for the past three weeks.
I guess I better sample those soon.

 

[Carpenter Gary]

Lol, glad ya remembered them ,enjoy

 

[SecondHandSmoker]

Lol, glad ya remembered them ,enjoy

Thanks for reminding me.

 

[Carpenter Gary]

Got the cheddar out and put a pound of mozzarella on, since the tube was half full of pellets

 

[Carpenter Gary]

Mozzarella about a half hour ago

 

[gmc2003]

You can always send it my way and I'll vacuum seal it for you. I'll even take it a step further and give it a taste in a couple of weeks. When I think it's ready I'll send you back all that remains. Or at least a report.

Chris

 

[Carpenter Gary]

Ya,mi might want to wait a few tries,to make sure I did it right!