First cheese....problem

Discussion in 'Cheese' started by jmcrawf1, Nov 24, 2015.

  1. jmcrawf1

    jmcrawf1 Newbie

    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?
     
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    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...
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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
     
  4. jmcrawf1

    jmcrawf1 Newbie

    Do you guys vac seal it and age it in the fridge? Can you freeze it or is it even necessary?
     
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    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
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]   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
     
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!
     
  9. idahopz

    idahopz Smoking Fanatic

    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. [​IMG]

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

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