Smoked cheese questions.

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DieselTech

Smoking Fanatic
Original poster
Apr 28, 2024
550
610
Kansas
Guys & gals I am cold smoking cheese today. This is 4-5th time of doing cheese.

After I vacuum seal it. What do you guys do for long term storage? Seems like when put in the freezer it gets crumbly or I've heard it does.

Thanks.
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Freezer is bad news. The ice crystals that form break apart some of the structure (which leads to the crumbling) and the whole thing ends up drying out before it finishes thawing (making things worse).

I have never had a block of smoked cheese sit around long enough to go bad. Vacuum-sealed, it's good to go for months, easily. Once it gets unsealed, it's just too tasty to sit around for long!
 
I have a second refrigerator in my basement that I use for my vacuum sealed cheeses. . .Works great and the cheese mellows more and more the longer it is stored.
Yeah I got a batch of smoked cheese i smoked back in May. It's been vacuum sealed & in the refrigerator since then.

I guess I should get a block out & try.

I was hoping it will be OK in refrigerator, it stays 37-38°f

Thanks.
 
DO NOT PUT IT IN THE FREEZER.

The cheese will hold just fine in the fridge. Freezing cheese will change texture/mouth feel and your correct. IT WILL GET CRUMBLY. I've had cheese sit in the fridge for a year or more, vacuum sealed and it was perfectly fine. Sometimes better if I over smoked it.

Chris
 
DO NOT PUT IT IN THE FREEZER.

The cheese will hold just fine in the fridge. Freezing cheese will change texture/mouth feel and your correct. IT WILL GET CRUMBLY. I've had cheese sit in the fridge for a year or more, vacuum sealed and it was perfectly fine. Sometimes better if I over smoked it.

Chris
Ok thanks. I appreciate it. I am glad I have not put any of my cheese in the freezer.

I guess I have seen too many others do it & ruin a batch of cheese.

Thanks.
 
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I know everybody has their own smoke level flavor limits.

So I would like to hear from some of ya all on how long do you like to smoke your cheeses?

Also does any of the cheese, respond differently in a given smoke session?

I know the sharp cheddar is a drier cheese, does it need shorter or longer smoke sessions?

Thanks.
 
3 to 4 hours for me if the ambient temp is in the mid 60s, and I can eat the cheese that day. I also use dust only unless I'm smoking for my son or daughter who like a stronger smoke flavor.

From my experience. The warmer the outside temps are the quicker the cheese will take on smoke, and you'll need a longer mellow time.
 
3 to 4 hours for me if the ambient temp is in the mid 60s, and I can eat the cheese that day. I also use dust only unless I'm smoking for my son or daughter who like a stronger smoke flavor.

From my experience. The warmer the outside temps are the quicker the cheese will take on smoke, and you'll need a longer mellow time.
Ok thanks. The smoke cabinet has maintained from 59°-65°F degrees for 5 hours now. I am going to do a 6hr smoke, with apple pellets & apple chips. Hopefully it ain't to much.
 
I use dust for about 4 hrs. on all cheese types.
Nice batch of cheese!
I go 4 hours with apple pellets

Ryan
Ok you guys go 4hrs with dust, How does my cheese look compared to the cheese you guys smoked?

The cheese i smoked for 6hrs with apple pellets & apple wood chips.

How does my color look on the cheese?

Only reason I ask, is store bought smoked cheese usually has a dark smoke appearance.

Thanks.
 
Looks good. I smoke for 3 hours using apple. Here’s one of my cheese smokes so you can get color comparison

 
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Only reason I ask, is store bought smoked cheese usually has a dark smoke appearance.
Just remember most store bought smoked cheese is made with liquid smoke.

Ok you guys go 4hrs with dust, How does my cheese look compared to the cheese you guys smoked?

Color is nice, but it doesn't always equate to flavor. To answer your question. Yours looks about the same as mine does - maybe a little darker, but I can also eat mine the same day. I don't have to wait two weeks like most folks.

Chris
 
I smoked a bunch of cheese about 4 years ago and vacuum sealed it. I still have some in the fridge still sealed from a few days after smoking. It looks fine - not moldy or anything.

Not sure if I'll be on the toilet if I eat some, though. What does SMF think?

Maybe I should make a new batch.
 
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I agree, start smoking more and eat that batch. I think I remember some members have some over 10 years... might have been Steve H Steve H but not exactly for sure.

Ryan
 
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