Probably the last cheese smoke of the season...

nmaust

Meat Mopper

Original poster

Jul 4, 2013

151

25

Dallas-Ft. Worth

• Apr 15, 2014

• #1

I love smoked cheddar by itself and Muenster on sandwiches. The smoker is full of 9 Month old Tillamook Sharp Cheddar, 15 Month old Tillamook Extra Sharp Cheddar, 3 Year Old Cabot Extra Sharp Cheddar & Boar's Head Muenster. Still have plenty of other cheeses smoked in the fridge, but I wanted to get some more of my favorites done since we won't have many cool nights left in North Texas.

 

knuckle47

Meat Mopper

Sep 17, 2013

254

13

New Jersey

• Apr 15, 2014

• #2

Sad to see the "season" close... One the other hand. A few days ago it was 86....tomorrow morning it supposed to be in the 20's. !

I guess I have another opportunity :biggrin:

Do you find that the aged premium cheddar cheese are much drier when they are ready to eat?

I've noticed that sharp cheddar slices with a certain creamy texture but the aged one slices with cracks along the slice ...similar to hard Italian cheeses

 

Last edited: Apr 15, 2014

nmaust

Meat Mopper

Original poster

Thread starter

Jul 4, 2013

151

25

Dallas-Ft. Worth

• Apr 15, 2014

• #3

The 3 year definitely cracks, but it cracks when it's not smoked too.

Sent from my SCH-I535 using Tapatalk

 

knuckle47

Meat Mopper

Sep 17, 2013

254

13

New Jersey

• Apr 19, 2014

• #4

Interesting weekend....65-68 degrees out. But I JUST realized, it's 36-45 at night .... I'm thinking I just gained a few more weeks to get my inventory replenished...dumb, dumb, dumb. Don't know why I did not think of that before

 

wade

Master of the Pit

OTBS Member

SMF Premier Member

Apr 12, 2013

3,863

279

Kent, UK

• Apr 19, 2014

• #5

knuckle47 said:

Do you find that the aged premium cheddar cheese are much drier when they are ready to eat?

I've noticed that sharp cheddar slices with a certain creamy texture but the aged one slices with cracks along the slice ...similar to hard Italian cheeses

Click to expand...

Yes. Unless wrapped, the aged cheddars are likely to have a lower moisture content and do tend to me more prone to cracking when cut. You will often find though that they crack less when being cut using a wire rather than a knife.

 

knuckle47

Meat Mopper

Sep 17, 2013

254

13

New Jersey

• Apr 19, 2014

• #6

Thanks Wade.  I wonder what the thing was for in my wife's collection of kitchen gadgets... Forgotten completely about it.  I do vacuum seal within 24 hours so apparently they are just not as moist as you had said.