Smoked cheese questions.

[DieselTech]

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.

 

[BandCollector]

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.

 

[Torch&Tone]

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!

 

[DieselTech]

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.

 

[gmc2003]

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

 

[BigW.]

Cheese needs to be stored next to the beer in a dedicated fridge.

 

[DieselTech]

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.

 

[DieselTech]

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.

 

[gmc2003]

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.

 

[DieselTech]

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.

 

[DieselTech]

6hrs later. & these pop out!!

 

[BigW.]

I use dust for about 4 hrs. on all cheese types.

 

[Brokenhandle]

Nice batch of cheese!
I go 4 hours with apple pellets

Ryan

 

[DieselTech]

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.

 

[TNJAKE]

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

Smoked a little bit of cheese

Been planning a cheese smoke for a while now but the mild winter has kept me from doing it. Woke up Friday morning to this and decided the time was perfect We have been buying cheese now for a while for this smoke and managed to gather 30lbs. My mom had 10lbs for me as well but the snow...

www.smokingmeatforums.com

 

[gmc2003]

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

 

[Winterrider]

I do about 4-5 hrs with dust. Your color looks normal.

 

[DougCA]

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.

 

[chopsaw]

Maybe I should make a new batch.

I would . That way it can be mellowing and aging while you're eating the last batch .
The new batch should be ready by the time you finish the first one .
I've had it 3 years old , and have seen some that is over 5 or more .

 

[Brokenhandle]

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 but not exactly for sure.

Ryan