Cheese Help

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smokedout13

Smoke Blower
Original poster
Jun 8, 2013
124
13
Albany, OR
Can I get some feedback on what to do once I pull my cheese off? Vac pack and put in fridge for weeks? Let set at room temp?
 
 
Can I get some feedback on what to do once I pull my cheese off? Vac pack and put in fridge for weeks? Let set at room temp?
Hi there!

Pull the cheese from the smoker, place it on the counter for a while and then blot off any moisture you see with a paper towel.  Then vac pack and refrigerate for a minimum of 2 weeks, months is better.  This allows the smoke to mellow a bit and provides for a great flavor.

We ate cheese this past week that was smoked last year, it was amazing.
 
I like to let my cheese rest 3-5 days loosely covered in the fridge then vac pack or wax. I prefer to wax if I plan on aging the cheese longer than a month. I have some that is right at 3 years old now. Tasty stuff.


Smoke away!!!
 
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