First cheese....problem

jmcrawf1

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Jan 3, 2014

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• Nov 24, 2015

• #1

Hey guys. I smoked my first cheese yesterday. A couple of 1 lb blocks of Kraft sharp cheddar and pepperjack. I used a WSM with an AMPS loaded with Amazen cherry pellets. I smoked them for 3 hrs at around 72 degrees.

I tasted them today and it seemed pretty bitter. I thought I could tell a faint tongue numbing feeling as well. Any ideas? I see some guys smoking cheese for 5, 10, 20 hours or more and getting some really good color. Any ideas what I did wrong?

 

JckDanls 07

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• Nov 24, 2015

• #2

you didn't do anything wrong.. you need to let it age for AT LEAST 2 weeks., longer is better... it will have that bitter taste until it ages...

 

pc farmer

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• Nov 24, 2015

• #3

Yup. Let it rest min. 2 weeks. I go for a month at least. I have some over a year old.

In 2 weeks get more smoked and repeat so you never run out

 

jmcrawf1

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Jan 3, 2014

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• Nov 24, 2015

• #4

Do you guys vac seal it and age it in the fridge? Can you freeze it or is it even necessary?

 

JckDanls 07

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• Nov 24, 2015

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vac seal (dated) and fridge... As Adam said.. do another batch in a couple of weeks and start a little stock pile.. that way you won't have to wait for weeks to have some ....

 

Last edited: Nov 24, 2015

pc farmer

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• Nov 24, 2015

• #6

I vac seal then fridge. I find freezing changes the texture of the cheese.

 

driedstick

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• Nov 25, 2015

• #7

c farmer said:

I vac seal then fridge. I find freezing changes the texture of the cheese.

Click to expand...

  I have some in the fridge from 2yrs ago I smoked, no air=no mold,,,

Let us know in two weeks 

A full smoker is a happy smoker

DS
 

 

dirtsailor2003

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• Nov 25, 2015

• #8

driedstick said:

:yeahthat:   I have some in the fridge from 2yrs ago I smoked, no air=no mold,,,

Let us know in two weeks 

A full smoker is a happy smoker

DS

 

Click to expand...

I prefer to wax cheese for long term storage. I have some that is now 3 years old, gets better every time I try it!

 

idahopz

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• Nov 25, 2015

• #9

Although I've never waxed cheese, I am positive that it will be a safe long term storage (aging) solution.  I typically vacuum seal the cheese and let it age for at least a few months before it is mellow enough for most of our guests.  Because I personally like the sharp bitter taste, I eat it straight away.

IMHO, if you are experiencing a bitter flavor, let it rest in the back of your fridge - it will only become better with time.