- Jun 16, 2013
- 283
- 20
Hi all,
I cold smoked a few cheap store brand blocks of cheese (8oz) wrapped them in parchment paper and vacuum sealed them. I let the blocks air dry for a day in the refrigerator, then I wrapped and sealed them. The vacuum & seal are still good, but I noticed a crystal like formation on the edges of a couple blocks of the cheese (not all of them). It kinda looks like salt, I guess I should have tasted it. Anyway the cheese is fine, I just scraped off the crystals and used as normal.
I would like to understand what this is, how it happened and how to avoid this in the future. Anyone know what, why and how of this?
Thanks
I cold smoked a few cheap store brand blocks of cheese (8oz) wrapped them in parchment paper and vacuum sealed them. I let the blocks air dry for a day in the refrigerator, then I wrapped and sealed them. The vacuum & seal are still good, but I noticed a crystal like formation on the edges of a couple blocks of the cheese (not all of them). It kinda looks like salt, I guess I should have tasted it. Anyway the cheese is fine, I just scraped off the crystals and used as normal.
I would like to understand what this is, how it happened and how to avoid this in the future. Anyone know what, why and how of this?
Thanks