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Doing a new batch of cheese.

bradger

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Trying a new batch of Cheese today its starting to get a little warm but i think i'll be ok. I have smoked at this temp before, I'll be using my maze and once it starts smoking the heat will go off.
I have marble cheddar a havarti (little worried about this one with themp) a garlic cheader and a munster.
Planing on a second smoke for some on Tuesday
I might vaccume seal theses when done.
Do you freeze yours after the Vacuum seal?
 

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xray

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Sounds good bradger.

Just refrigerate after vac sealing, no need to freeze. I’ve had cheese that was in the fridge for 3 years. Most of my current cheeses are 2 years old right now.

Freezing can change the texture of your cheese and make it crumbly.
 

Hawging It

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Trying a new batch of Cheese today its starting to get a little warm but i think i'll be ok. I have smoked at this temp before, I'll be using my maze and once it starts smoking the heat will go off.
I have marble cheddar a havarti (little worried about this one with themp) a garlic cheader and a munster.
Planing on a second smoke for some on Tuesday
I might vaccume seal theses when done.
Do you freeze yours after the Vacuum seal?
Still way to hot down south. Like all the cheese in the pics. Good luck.
 

bradger

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First round i smoke waiting three days to see if it needs a second dose.
tooth picks are so i could identify them
1 garlic cheddar
2 marble cheddar
3 Havarti
4 Munster
also through on baby Swiss not pictured
 

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Steve H

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Let us know how are Havarti comes out. I haven't done that one yet.
 

bradger

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will do letting sit the recommended 3 days, so tuesday will see if a second smoke is necessary.
 

bradger

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Just tried the Havarti pretty good, it could probably do with a second smoke, but i don't have the time, planing on using it on mac and cheese tonight.
On another note i saw another cheese at the store that looked interesting a chipolti Gouda.
 

Steve H

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Just tried the Havarti pretty good, it could probably do with a second smoke, but i don't have the time, planing on using it on mac and cheese tonight.
On another note i saw another cheese at the store that looked interesting a chipolti Gouda.
Thanks for letting us know. I'll be getting some to smoke as well.
 

cmayna

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I do cheese (Mozzarella) twice a year. When I get down to 7-8 blocks of previous smoke session, I then do another couple dozen. This allows me to let the latest batch to sit in the fridge for a good 2-3 months, to mellow out, before needing to touch it.
 

bradger

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I also smoked baby Swiss the same day it was around 70 degrees it got a great color and flavor i think the warm temp really helped the cheese. only down side i had to check it frequently.
DSCF3404.JPG
 

SmokinVOLfan

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Smoked swiss is awesome! I let my cheese sit in the fridge for a couple days on the rack then wipe off any oils that may be on it and then vac seal it up. No freezer necessary!

Waiting for it to get cool around here so I can smoke some...record high 96 today
 

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