1. 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.

Oilin' cheese

Discussion in 'Smoked Cheese' started by wade2000, Dec 10, 2013.

  1. Somewhere I read about oiling cheese to prevent molding. What would be the best oil to use and is this temporary or a long term remedy?
  2. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Send a PM to Mr. T 59874. He knows all regarding cheese.
  3. driedstick

    driedstick Smoking Guru OTBS Member

  4. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    I'll second what DS said. I vac pack ours and never have a mold issue. Not that mold is really an issue with cheese anyways.
  5. Thanks folks, Mr T sure does know his stuff !! Makes me hungry. I'm going out today to try and find a replacement for my vac. sealer, It's toast.
  6. handymanstan

    handymanstan Smoking Fanatic Group Lead

    I agree with the rest and have never oiled cheese.  Just vac pac  and I have cheese in the fridge that's over a year old now with no mold.  I heard you can oil eggs and keep them on the counter.

    I hope Mr T sets us straight and will be watching.

  7. thatcho

    thatcho Meat Mopper

    Question for y'all. I smoked a pound of Gouda n let it breathe overnight on counter. Vac sealed it next morn n put it in basement where stays a cool 50 deg. I noticed some moisture inside bag tonight. Is this normal? Checked seal it is good. Should i remove it to let moisture dry off then reseal?
  8. PM sent to MR. T asked him to check on this thread and answer some questions...
  9. goliath

    goliath Smoking Fanatic

    i recently sent a message to M RT about moisture in my vac seal bag with the cheese and he says some cheese just has more moisture in it than others. i actually didnt notice the moisture till i opened the bag. he suggested to NOTt wrap the cheese in paper towel when packaging cause it can suck the smoke flavor from the cheese.


    and is very willing to help out...

  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Wade, it would be recommended that if you are planning on long term storage that you wax your hard cheeses.  Oiling will keep air from reaching your cheese which in turn inhibits molding.  Vegetable oil will work just fine although it would be a good idea to refresh the oil every week or two and or along any cut edges.  Store your oiled cheese in plastic containers.

    Maybe this will help.   Mr T's "Smoked Cheese From Go To Show" w/ Q- View