Smoked cheese questions.

[clifish]

I smoked a bunch the other day, cheddar and pepper jack. I put in the fridge uncovered overnight and the edges got hard. Will that get better after a month or two in the vac pack?

 

[chopsaw]

Will that get better after a month or two in the vac pack?

I does with sausage . I bet cheese is the same . If it doesn't just shave it off when you open it .
I just opened this horseradish I did last year . Vac'd up with some caraway seed .
It had a bit of a hard edge . Didn't notice it when eating .

 

[clifish]

I does with sausage . I bet cheese is the same . If it doesn't just shave it off when you open it .
I just opened this horseradish I did last year . Vac'd up with some caraway seed .
It had a bit of a hard edge . Didn't notice it when eating .
View attachment 706259

what is minimum amount of time in the vac pack?

 

[gmc2003]

I smoked a bunch the other day, cheddar and pepper jack. I put in the fridge uncovered overnight and the edges got hard. Will that get better after a month or two in the vac pack?

I put the cheese on a wire cooling rack. Loosely covered with plastic wrap, and by loosely I mean I just lay it gently over the cheese. Edges will sometimes get hard, but it doesn't bother me to much when the do.

what is minimum amount of time in the vac pack?

It all depends on how and how long you smoked it for. I use apple dust for about 3 to 4 hours, and can basically eat it that day or the next day. If you go the pellet route and for a longer period time. Then you might be looking at a week or two.

Chris

 

[clifish]

I put the cheese on a wire cooling rack. Loosely covered with plastic wrap, and by loosely I mean I just lay it gently over the cheese. Edges will sometimes get hard, but it doesn't bother me to much when the do.


It all depends on how and how long you smoked it for. I use apple dust for about 3 to 4 hours, and can basically eat it that day or the next day. If you go the pellet route and for a longer period time. Then you might be looking at a week or two.

Chris

I actually went 5 hours with hickory dust and some alder pellets, it was what I had.

 

[Steve H]

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

I have some 12. And 16 year old cheddar. Potent stuff!

 

[chopsaw]

I have some 12. And 16 year old cheddar. Potent stuff!

I bet . I bought some aged Swiss when I was in Wisconsin . Says 2 years on it , but it's strong .
Probably need to eat it with something besides Busch light .

 

[sawhorseray]

I HAVE BLOCKS OF CHEDDAR AND PEPPERJACK IN MY GARAGE BEER FRIDGE, THREE AND FOUR YEARS OLD. HOPEFULLY I'LL EAT IT BEFORE I DROP DEAD. RAY

 

[Steve H]

I bet . I bought some aged Swiss when I was in Wisconsin . Says 2 years on it , but it's strong .
Probably need to eat it with something besides Busch light .

Crackers, nice salami. Shots of tequila, Patron preferred. With Stella chasers. Heaven!

 

[GatorAGR]

Thinking of trying to smoke cheese for the first time myself. Just checking my understanding of the process...Wait til temps get down around 60 and cold smoke (I'll use an MES40 w/mailbox mod)? Smoke with dust for 4 hours or so? Then what...rest in fridge for a while before eating or vac seal right away? Should I buy store bought cheese or go to a butcher shop?

 

[JckDanls 07]

GatorAGR ... Rest in fridge uncovered over night to let condensation dry ... Then vac seal and in fridge...

Store bought cheese is just fine... I give it a 2week rest after vac sealing...

But by all means you can try a piece right away and see what it taste like... If it's a strong bitter taste then it needs the 2 week (minumum) rest...

 

[GatorAGR]

Thanks!

 

[Torch&Tone]

You can let it rest in the fridge a bit, uncovered, and give the surface a chance to dry out some, but the fridge (and everything in it) might take on some of that smoke aroma. Alternatively, you can blot it a bit with paper towels - or just leave it inside the smoker - and bypass the fridge rest altogether. If the weather is sufficiently cool and dry, I default to just leaving it in the smoker until less-sweaty (making sure to keep checking on it!). Excess moisture doesn't seem to bother the cheese but it does make it harder to get a good vacuum seal.

Wait a few weeks, at least, (I prefer months) for the sealed-up cheese to even out. Otherwise, you can get an acrid exterior and plain interior. As for sourcing, that's up to you. I buy in bulk and add a lot of smoke, but nothing says you can't finesse a gentler smoke into fancier cheese. Softer cheeses can be a bit more difficult to strike the right balance (easy to oversmoke a mozzarella and undersmoke something with a tough rind, like brie). I recommend starting with cheddar, pepperjack, Parmigiano and/or Romano, and Gouda. Later, give feta, manchego, and even a block of Velveeta a try!

 

[ov10fac]

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

What do you mean by the term "dust"? Thanks

 

[Brokenhandle]

What do you mean by the term "dust"? Thanks

You can buy wood dust or take pellets and turn them into dust... some prefer dust to pellets as it gives a lighter smoke.

Ryan

 

[yankee2bbq]

What do you mean by the term "dust"? Thanks

I have taken wood pellets and placed them in an electric coffee grinder. Doesn’t really make “dust” but good enough for me to have a “lighter” smoke.

 

[JckDanls 07]

some prefer dust to pellets as it gives a lighter smoke.

And less heat ...

 

[ov10fac]

And less heat ...

Ahhh many thanks all.

 

[ThePreacherMan]

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.View attachment 705911

Put the cheese on a cracker with some summer sausage and eat it so you don’t have to store