Moisture On Cheese With Q-View

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Smoking Fanatic
Original poster
Jul 15, 2010
Nebraska - Go Big Red!
I smoked some Cheddar, Swiss, Motary Jack, and pepper jack yesterday. as of 24 hours later they still have moisture on them. I put the white cheeses in the fridge last night in plastic bags because I was worried to leave them out over night. What should I do? SHould I vac pac them tonight? or leave the cheddar on the counter for another day or two? Also what about the white cheeses? Thanks for any help.

Last edited:
Dry the cheese with paper towels.... Let it warm up so there is no condensate...... I like to wrap in plastic then vac pack.....

one more thing.... be sure to warm the cheese above the smoker temp before smoking so condensate does not form on the cold cheese....
Dave has you covered on this, that looks great -- now the waiting period, I love smoked cheese.

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