Mellowing extra sharp chedder cheese?

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possum-pie

Newbie
Original poster
Dec 8, 2010
25
10
Near Gettysburg
Hi all, I am new to smoking cheese, cut a 1# block into 5 strips, cold smoked with apple wood 3 hours, turned out good but just alittle strong.  I am wondering what aging it after smoking it does. The flavor is good, just alittle too smokey.  Will letting it sit mellow the smoke flavor?  I think it is fine the way it is, but I will try a piece every few days to see the difference
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
Feb 3, 2009
5,665
2,859
Central NY
Give it 2 weeks if ya can and it will mellow out nicely, or so they tell me. The best I ever did was 1 week and it was gone.
 

adiochiro3

Master of the Pit
OTBS Member
Apr 19, 2010
2,088
42
Bay Area, CA
2 week aging in the fridge without fail. Every time.  We wrap our blocks in foodsaver bags.  Your patience will be rewarded!

If it's still too smokey for your taste, cut back on the smoke time in the future.
 

meateater

Legendary Pitmaster
SMF Premier Member
Oct 17, 2009
8,983
62
Hendertucky, Nv.
You really don't need to cut blocks apart, even bigger than 1#. The trick is to let them mellow for at least two weeks in the fridge. I have some coming up on there 1 year anniversary and still looking great.
icon_cool.gif
 

smokezilla

Fire Starter
Oct 4, 2010
51
10
port huron mich.
I always use 4 coals in my char griller and put cherrywood chips on them for about an hour and a half to two hours. adding more if I half too to keep at 60 to70 degrees. last time i smoked for three and a half hours and wife and kids thought it was to smokey, next time i will smoke for three and a half hours  (this is after 2 weeks)
 
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