Last summer was my first one smoking cheese. I took some out of the freezer a couple months ago that was 4 months old by that point, and it was -so- good. So now I'm looking to get a little pile bulked up and sit around for a while maturing. I've got several batches done already in the last couple months.
I bought a vacuum sealer last month, and have a couple questions for you guys.
1. I've noticed that sometimes my cheese comes out of the smoker perfectly dry, other times a tad sweaty, and a few times very sweaty. I believe it all has to do with the weather/humidity at the moment. Do you all always dry your cheese off then before packing it up?
2. I've noticed that sometimes my cheese (I'm only talking about cheddar) is moist and pleasant after I take it out of the ziplock bag a few weeks after smoking, but sometimes it is a bit dry and crumbly, and once now I've had the experience of it actually being kind of rubbery. Do you all feel as though there is any way to control this aspect of smoking the cheese?
I live in Fairbanks AK and ironically it is a "desert-like" climate, the humidity is super low here always. I didn't put any water in my smoker at all last year but have started to put a bowl in with the last few batches, since my buddy says he always does. Have yet to sample the results of those batches yet.
Looking for your guys thoughts and advice on the issues I've posted here, thanks for your time.
I bought a vacuum sealer last month, and have a couple questions for you guys.
1. I've noticed that sometimes my cheese comes out of the smoker perfectly dry, other times a tad sweaty, and a few times very sweaty. I believe it all has to do with the weather/humidity at the moment. Do you all always dry your cheese off then before packing it up?
2. I've noticed that sometimes my cheese (I'm only talking about cheddar) is moist and pleasant after I take it out of the ziplock bag a few weeks after smoking, but sometimes it is a bit dry and crumbly, and once now I've had the experience of it actually being kind of rubbery. Do you all feel as though there is any way to control this aspect of smoking the cheese?
I live in Fairbanks AK and ironically it is a "desert-like" climate, the humidity is super low here always. I didn't put any water in my smoker at all last year but have started to put a bowl in with the last few batches, since my buddy says he always does. Have yet to sample the results of those batches yet.
Looking for your guys thoughts and advice on the issues I've posted here, thanks for your time.