How to store smoked cheese?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Are the cheese blocks that I was mentioning from Kroger considered hard or semi hard cheese? I'm going to pick up a variety of them today.
Your question cannot be answered as the only info you provided was, it was cheap cheese.

I suggest as you are just starting to smoke cheese, that you take it slow by purchasing one type of cheese hopefully cheddar, yellow or white. You can then use it as a foundation in learning the art of smoking cheese. We can later get into smoking different types of cheese. While you are at the store, pick up a good notebook, it will be your friend for years to come.

T
 
Buy what you like, but we will be working with one cheese preferably cheddar, get three or four of the cheddar blocks.

In order to get you started on a good foundation, we want to learn, using a cheese with the same moisture content, the other cheeses, we will let age.  

T
 
Cheese is not that hard and very forgiving as one can see by reading forum posts were guys smoke it anywhere from 2 to 8 hours and it comes out all right. Cheddar, Swiss, Colby, Monterrey jack and pepper jack all smoke about the same. If you want get a little of each and have at it. 
 
 
Cheese is not that hard and very forgiving as one can see by reading forum posts were guys smoke it anywhere from 2 to 8 hours and it comes out all right. Cheddar, Swiss, Colby, Monterrey jack and pepper jack all smoke about the same. If you want get a little of each and have at it. 
You can make smoking, aging, and storing cheese as simple or complex as you like. My only intention is to share what has been learned over the past 60 years of smoking foods. You can ignore or glean from it whatever you like.

Tom
 
Well... I smoke a few blocks over the weekend. They are currently in the refrigerator aging. I'm going to give them a couple weeks before I sample them (If I can wait that long). Thanks for all the info guys.

I sampled a piece before I vacuumed sealed them and they tasted like ashes. Hopefully they will mellow out in the fridge.
 
Last edited:
Just FYI Do not seal soft cheese.  they can contain listeria which love anaerobic conditions.  Same goes for garlic and mushrooms which can cause botulism.  Just trying to make sure you guys are safe.  I know you guys know what your doing, just trying to help

anaerobic conditions

anaerobic conditions 
 
Just FYI Do not seal soft cheese.  they can contain listeria which love anaerobic conditions.  Same goes for garlic and mushrooms which can cause botulism.  Just trying to make sure you guys are safe.  I know you guys know what your doing, just trying to help




anaerobic conditions








anaerobic conditions 
Huh?

Here we go with botulism scare again.

You do realize some cheese is sold in vac sealed packets?

Same with mushrooms.
 
Huh?

Here we go with botulism scare again.

You do realize some cheese is sold in vac sealed packets?

Same with mushrooms.
i totally agree but i work in the medical field and have seen it first hand.  just want someone who is new to realize there can be complications.  Some cheese and mushrooms are ok but some are not.  Just want people to be aware.  thats all.
 
 
Well... I smoke a few blocks over the weekend. They are currently in the refrigerator aging. I'm going to give them a couple weeks before I sample them (If I can wait that long). Thanks for all the info guys.

I sampled a piece before I vacuumed sealed them and they tasted like ashes. Hopefully they will mellow out in the fridge.
If your cheese tasted like ashes, it was over smoked.

T
 
 
Why would you carry on with PM's? Aren't we all here to learn and teach? 
Fair question, there are reasons that I personally prefer to work one on one with someone.

 First, it shows me that they are truly interested in spending the time to learn from my experience and knowledge rather than trying to impress others with their often-limited experience.

 Second, it allows us as a team to work with their specific equipment without outside influences that may lead them down a wrong path and or cause confusion.

Third, it has been learned that there or those who might be timid, and don’t want to contribute in an open forum, but are willing to work within a private atmosphere.

Not considering myself an expert, you will find that I often contribute my expertise to posts that interest me. If it is sensed that I might be able to help someone, I will offer to help or at least offer my input.

 
I don't get the taste like ashes, or like licking an ashtray phrases. I've unfortunately smoked cigarettes for the past 30 plus years and in that time I have never tasted an ashtray. It must be a west coast thing. 8*)

chris
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky