black dots on cheese

Discussion in 'Cheese' started by amlong88, Jan 12, 2016.

  1. amlong88

    amlong88 Meat Mopper

    ID
    Found these black dots on cracker barrel extra sharp. Wondering if someone can tell me if it's normal and safe to eat. Thanks guys.
     
  2. amlong88

    amlong88 Meat Mopper

    ID

     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Not much information offered here.  Is this cheese you just purchased? Where the dots present when you sliced the cheese? Has it been stored? If so how and how long?

    Take a 1/2 inch slice off behind the black dots and let us know if the dots are still present.

    T
     
  4. amlong88

    amlong88 Meat Mopper

    ID
    I bought it last night. It's been in the fridge. It's had the dots straight out of the package. I took 1/2 in off and the dots are only present on the surface.
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    OK, looks like we are gaining. Not knowing your plans for the cheese. Cut it back to where you feel it is clean. Let us know your plans for using or storing it.

    T
     
  6. amlong88

    amlong88 Meat Mopper

    ID
    Was going to smoke it, then vacuum seal, and store in the fridge for 3 weeks.
     
  7. amlong88

    amlong88 Meat Mopper

    ID
    Smoke for 4 hours.
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Good, cut it back and continue on with your plans then enjoy. It sounds as if a little air may have been present and mold had begun to form. This is no problem as you are taking care of it. 

    Enjoy your cheese.

    T
     
  9. amlong88

    amlong88 Meat Mopper

    ID
    Awesome, thank you very much Mr T.
     
  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Smoking for a given amount of time tells me nothing as I do not know the color or density of your smoke. Learn to smoke your cheese to a desired color rather than time. This way you will be able to replicate your smokes regardless of the color or density of the smoke due to climate changes.

    T
     
  11. amlong88

    amlong88 Meat Mopper

    ID
    I will start adding color into my notes. Thank you for the tip.
     

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