Smoked cheese and nitrates question

Discussion in 'Cheese' started by the zil, Jun 27, 2013.

  1. the zil

    the zil Smoke Blower

    Recently I was telling a coworker about the joys of smoking cheese. He cautioned me, in typical know-it-all fashion, that smoked cheese must be aged to reduce its nitrate content. I suspect that he is just blowing smoke when referring to naturally smoked cheese but I didn't want to argue since I wasn't certain. Figured I would put it out there for the forum experts. What say ye, fact or fiction?
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    The smoke builds up on the outside of the cheese because of density. It takes a while for it to "soak" in and when it does the taste mellows. The amount of smoke and the type of cheese is what dictates how long to wait before indulging.
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    My 2 cents....Does smoked cheese taste great?  If yes....there ya go!  Good enough for me.  I love it!

    Kat
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Zil, morning.....  If there are nitrates in cheese, from the smoke, it's probably a lot less than what you are getting from fresh vegetables from the garden...  I have no facts about the smoke, but there are many sources on nitrates in veggies.....   More nitrates in veggies than in bacon... In the US, nitrates aren't allowed in the curing process in commercial facilities, when making bacon..  That's just one example of mis information....  

    Dave
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    [​IMG]    [​IMG]   Lets see some documentation on this.

    Tom
     
  6. the zil

    the zil Smoke Blower

    Thanks, good stuff. It tastes good and that is all I care about. Just curious.
     

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