Cold smoking and botulism with cheese?

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lehmeow

Fire Starter
Original poster
Nov 23, 2015
30
11
Northeast PA
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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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.
 
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.

T
 
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
 
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