Quick cheese question

Discussion in 'Cheese' started by realtorterry, Nov 14, 2015.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Hey guys, I haven't smoke in a long time now & haven't posted a thread in even longer. Was going to do some cheese today to post, but my question is this. When I put it unwrapped in the fridge overnight to form the pellicle it cracked a lot? Not really the tacky film I was hoping for but a hard out shell that's cracked? Never happened before, but I'm wondering if the smoke will still get through or should I cut it off & start over?
     
    Last edited: Nov 14, 2015
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    By the way the cheeses are cheddar, Monterey & pepper jack
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    There's no need to form a pellicle on cheese. Cut off the hard bits and put in the smoker.
     
  4. idahopz

    idahopz Smoking Fanatic

    I second DS's  recommendation - I divide the cheese into proper thickness and immediately into the smoker.  Pellicle formation is not needed for cheese.
     

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