MOZZARELLA CHEESE TODAY

[disco]

Please take this as the compliment it is meant to be.

You are cheesy, sir!

Disco

 

[gary s]

Thanks Disco

tropics  does it need to in 60 º range   not in the 50's or cooler ?     I ask lots of questions I,m not bashful 

Gary

 

[Bearcarver]

 
Gary first time I tried I did 3 hrs it was a little hot out here when I did it. Next time I let it go 3.5 hrs. at around 60*F it came out great. I don't wrap until after it has had a night in the fridge, wrap and let it stay for at least 3 weeks longer is better.

3 or 4 hours is usually good----Watch the color change.

You can sample a little here & there, but save most of it for at least 3 weeks.

BTW: Here's one (below) I did that my smoker temp was between 66° and 76° the whole time & nothing melted:

Link:

http://www.smokingmeatforums.com/t/92619/my-first-cheese-cold-smoked-qview

Bear