Cold smoking and botulism with cheese?

Discussion in 'Cheese' started by lehmeow, Jan 4, 2016.

  1. lehmeow

    lehmeow Fire Starter

    Is there any worry with botulism or harmful bacteria forming when cold smoking cheese? Are there any guidelines to follow like the 4 40 140 with meat? Thanks

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  2. mfreel

    mfreel Smoking Fanatic

    Wife and I just had some cheddar that I smoked in February 2014.  IT WAS AWESOME!!!!!!!  

    I think the smoking must add some kind of antibacterial protection.  Not sure.  This was vacuum sealed.  So far, nothing I have in the fridge that's that old has any sign of mold.
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    No.Smoke away.
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    To satisfy your curiosity and assure yourself, it would be good if you do a search on the web, as there is plenty of info on the subject.

  5. idahopz

    idahopz Smoking Fanatic

    If you vacuum seal and do not notice any gas forming in the package you should be good to go - many bacteria (including clostridium botulinum) produce gas during their normal life processes.

    I'm still eating smoked Gouda that I smoked over a year ago
  6. mfreel

    mfreel Smoking Fanatic

    There's a lot of info on the cold smoking and cheese page on here.

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