SherryT,
Next time you smoke cheese, consider wrapping the newly smoked cheese loosely in some pink butcher paper or paper bag to help wick away any moisture from the surface before vacuum sealing.
I let the cheese rest wrapped in the fridge overnite after the smoke and then vacuum seal the next day. Typically I won't touch the newly smoked batch for 6 months plus. Why? Smoked a lot last year.
Also don't you have a propane smoker? Are you still using it with gas? I rarely use mine with gas anymore. It is now my go to cold smoker.
Next time you smoke cheese, consider wrapping the newly smoked cheese loosely in some pink butcher paper or paper bag to help wick away any moisture from the surface before vacuum sealing.
I let the cheese rest wrapped in the fridge overnite after the smoke and then vacuum seal the next day. Typically I won't touch the newly smoked batch for 6 months plus. Why? Smoked a lot last year.
Also don't you have a propane smoker? Are you still using it with gas? I rarely use mine with gas anymore. It is now my go to cold smoker.