Smoked cheese questions.

[dave17a]

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.

Iv'e vac sealed and opened 5 yrs. later. not bad.

 

[jnh2022]

I've got some vacuum packed and looking good at about 2-3 years old. I'll have to dig it out and take some pics of me trying and still alive after 48 hours. I put a little garlic powder and chipotle and salt just before vacuum sealing it. Oh! The adventure of Christmas!

 

[jnh2022]

I've got some vacuum packed and looking good at about 2-3 years old. I'll have to dig it out and take some pics of me trying and still alive after 48 hours. I put a little garlic powder and chipotle and salt just before vacuum sealing it. Oh! The adventure of Christmas!

I just smoked some buckboard bacon. It is currently +3Celsius here in the middle of British Columbia. Unheard of 10 years ago. It used to freeze at halloween and stay frozen until March 15th. I am now thinking of cold smoking some cheese and then some salmon. And then some more cheese. Climate change is great for smoking!

 

[bill ace 350]

I smoke mine with hickory and or apple pellets in a tray I'm my trash can smoker.

I like temps between 32f and 50f.

I smoke for 8-12 hours, place in fridge overnight then vac seal.

Longest I've had mine is 5 years.

No mold, degradation.

 

[luvcatchingbass]

How cold is too cold for smoking cheese? OR would a better way to ask the question be.
What is the lowest chamber temperature a guy could get away with?
What I would be using is a Oklahoma Joe Rider DLX with a smoke tube, not running the actual smoker. Live in good ole North Dakota so this time of year too hot is not an issue but we got some 20-30 degree days coming and if I am free and not on the ice fishing or other projects I would like to get some cheese smoked up. Been kind of out of the smoker/grilling game lately due to some life experiences and want to get back into the game.

 

[bill ace 350]

How cold is too cold for smoking cheese? OR would a better way to ask the question be.
What is the lowest chamber temperature a guy could get away with?
What I would be using is a Oklahoma Joe Rider DLX with a smoke tube, not running the actual smoker. Live in good ole North Dakota so this time of year too hot is not an issue but we got some 20-30 degree days coming and if I am free and not on the ice fishing or other projects I would like to get some cheese smoked up. Been kind of out of the smoker/grilling game lately due to some life experiences and want to get back into the game.

I try to cold smoke cheese between 32 and 45f.

 

[ov10fac]

Thanks everyone. Appreciate your comments and recommendations. New smoker just arrived, so will be spending the next few days arranging things and seasoning it.

 

[nchapelheel]

I smoke cheese for 2-3 hours on cold days, 45 degrees or less. All of it will be vac sealed until
used for making pimento cheese spread, or sliced for a cheese plate when we have visitors. I have stored the cheese for up to 2 years with no problems.

 

[ov10fac]

Ok. Thanks for the information. Now, can you share the recipe you use for your pimento spread? We love it and my wife makes a knockout did that is to die for.

 

[nchapelheel]

I posted the recipe a while back. Here is the thread:

Childhood Favorite Resurrected - Pimento Cheese

My parents used to bring home store-bought pints of pimento cheese spread. I LOVED it! But, I quickly learned it wasn't for the kids. It was for my parent's parties and their friends. Evidently, in Socal market deli counters, pimento cheese spread was pricy. Flash forward to my teen years and...

www.smokingmeatforums.com

 

[Torch&Tone]

How cold is too cold for smoking cheese? OR would a better way to ask the question be.
What is the lowest chamber temperature a guy could get away with?
What I would be using is a Oklahoma Joe Rider DLX with a smoke tube, not running the actual smoker. Live in good ole North Dakota so this time of year too hot is not an issue but we got some 20-30 degree days coming and if I am free and not on the ice fishing or other projects I would like to get some cheese smoked up. Been kind of out of the smoker/grilling game lately due to some life experiences and want to get back into the game.

Just make sure the cheese doesn't freeze - I don't think there is any way to save it if it does. The smoke tube will generate a little bit of heat, but I might keep a temp gauge in there, just in case, and be available to pull it out early if chamber temp drops toward the low 30's. Insulating blankets for smokers are a thing that exists (possible DIY project?) but I have no experience with those.

 

[doongie]

“What do you guys do for long term storage? “…

I’m from Wisconsin, what is this long term storage you speak of?

 

[luvcatchingbass]

Just make sure the cheese doesn't freeze - I don't think there is any way to save it if it does. The smoke tube will generate a little bit of heat, but I might keep a temp gauge in there, just in case, and be available to pull it out early if chamber temp drops toward the low 30's. Insulating blankets for smokers are a thing that exists (possible DIY project?) but I have no experience with those.

Thanks, I already have a welding blanket that I can drape over the smoker.

 

[hoity toit]

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

Never freeze cheese. It is a living organism......just get better over time.

HT