Mr T's "Smoked Cheese From Go To Show" w/ Q- View

[dr k]

I just read through a little of this post cause I was wanting to smoke some cheese but now I'm like wow didn't know about all of this. I was just going to buy some Gouda, Cheddar, Pepper Jack and muenster cheese. The little 8oz block Kraft cheese or even the 8 Oz Walmart brand cheese to smoke and eat on. I'm assuming I shouldn't buy these or does it matter?

Also can this type of cheese be aged?

You can smoke any size cheese. I'll try individual wrapped Colby and mozzarella next but usually the size you mentioned. For aging I go with 3-5lb blocks of unsliced cheddar that are hard cheeses that are vac sealed since they have the least amount of surface area for the size. I put the bought date on it and forget about it for 3-4 years lr more in the fridge crisper drawer. I ate a block early this year. The cheese expels whey over time, shrinking, getting more crumbly, sharp and calcifies with a slight granule texture. It's worth the wait. If you get two or three blocks the initial wait is tough but buy one when you eat one once a year and you will always have aged cheese on hand.
This was great. Cut in fourths and vac seal the other three a keep refrigerated not frozen. If the house is <70° you can leave out in a ziplock bag while the others continue to age in the fridge.

 

[ab canuck]

YUMMMM!!!!!

 

[hacksawdwyer]

Thank you. Don't feel that the cheddar has to be refrigerated. Keep it at 70° or below. As for how long it will be good for, years.

Tom

Will refrigeration hurt the flavor?

 

[dr k]

Will refrigeration hurt the flavor?

Mr t hasn't been on SMF for about a year and a half according to clicking on his Avatar/profile. Refrigeration is fine. I age my cheddar in the crisper drawers in their original cryovac packaging for years. Freezing is bad.

 

[pugsbrew]

The one thing I'm trying to wrap my head around, is the resting the cheese, after smoking, in a plastic bag. I know sanitation has been mentioned for the reason. Question, can the same thing be accomplished my using paper towels or cheesecloth? Obviously resting the cheese on the towel/cloth, and covering with the towel/cloth (on a cooling rack). This would eliminate the moisture build up in the plastic bag.

What am I missing here?

Thanks

 

[zwiller]

I don't have any moisture build up in the bag since I warm the cheese up for an hour or so prior to smoking so no condensation forms. Also, I use dust and there is very little heat produced.

 

[xray]

The one thing I'm trying to wrap my head around, is the resting the cheese, after smoking, in a plastic bag. I know sanitation has been mentioned for the reason. Question, can the same thing be accomplished my using paper towels or cheesecloth? Obviously resting the cheese on the towel/cloth, and covering with the towel/cloth (on a cooling rack). This would eliminate the moisture build up in the plastic bag.

What am I missing here?

Thanks

You will be fine using your method. I usually rest mine overnight in the refrigerator. I place the cheese on a wire rack and loosely cover with parchment paper or wax paper...whatever I have on hand.

Then, the next day I vac-seal the cheese and store it in my cheese and beer fridge.

 

[chef jimmyj]

Mr. T was banned for being argumentative and disrespectful to staff...JJ

 

[pugsbrew]

Mr. T was banned for being argumentative and disrespectful to staff...JJ

I assume this info is still correct? I'm just trying to solve my mind fart on the issue, which it has. I believe.

Thanks

 

[pc farmer]

I assume this info is still correct? I'm just trying to solve my mind fart on the issue, which it has. I believe.

Thanks

Yeah, hes not coming back

 

[forgiven1]

WOW, 9 year old aged cheese. The ideas passed around here are gonna cost me so much time and money!! mr t, you are really livin' the dream :) Thanks for sharing.