Probably the last cheese smoke of the season...

[nmaust]

I love smoked cheddar by itself and Muenster on sandwiches. The smoker is full of 9 Month old Tillamook Sharp Cheddar, 15 Month old Tillamook Extra Sharp Cheddar, 3 Year Old Cabot Extra Sharp Cheddar & Boar's Head Muenster. Still have plenty of other cheeses smoked in the fridge, but I wanted to get some more of my favorites done since we won't have many cool nights left in North Texas.

 

[knuckle47]

Sad to see the "season" close... One the other hand. A few days ago it was 86....tomorrow morning it supposed to be in the 20's. !

I guess I have another opportunity :biggrin:

Do you find that the aged premium cheddar cheese are much drier when they are ready to eat?

I've noticed that sharp cheddar slices with a certain creamy texture but the aged one slices with cracks along the slice ...similar to hard Italian cheeses

 

[nmaust]

The 3 year definitely cracks, but it cracks when it's not smoked too.

Sent from my SCH-I535 using Tapatalk

 

[knuckle47]

Interesting weekend....65-68 degrees out. But I JUST realized, it's 36-45 at night .... I'm thinking I just gained a few more weeks to get my inventory replenished...dumb, dumb, dumb. Don't know why I did not think of that before

 

[wade]

Do you find that the aged premium cheddar cheese are much drier when they are ready to eat?

I've noticed that sharp cheddar slices with a certain creamy texture but the aged one slices with cracks along the slice ...similar to hard Italian cheeses

Yes. Unless wrapped, the aged cheddars are likely to have a lower moisture content and do tend to me more prone to cracking when cut. You will often find though that they crack less when being cut using a wire rather than a knife.

 

[knuckle47]

Thanks Wade.  I wonder what the thing was for in my wife's collection of kitchen gadgets... Forgotten completely about it.  I do vacuum seal within 24 hours so apparently they are just not as moist as you had said.