Wait we can smoke blue cheese?!?!? I usually only see it in crumbles. I LOVE blue cheese and would love to smoke some of that. What type of wood for that?
If smoking crumbled cheese, spread it our on a steam rack such as one of the collapsible ones and use a light wood such as alder. You won't want to overpower the taste of the cheese. This is going to take smoke on in a very short amount of time. If using a pale blue smoke with medium density, suggest not smoking more than ten to fifteen minutes at most. Place in zip bag and allow to rest for a minimum of one hour, then enjoy.Wait we can smoke blue cheese?!?!? I usually only see it in crumbles. I LOVE blue cheese and would love to smoke some of that. What type of wood for that?
Got 2 years and waiting on some. Long as oxygen is sucked out, no problem. Thinking of wax myself. Not a need for fridge. Think I will order tomorrow.How long does vacuum sealed cheese last?
Keep the cheese below 90 degrees.I'm going to stock up as much as possible. I already got a hard provolone, some gouda and a few others that I'll be doing tomorrow evening. I'm going so smoke a batch per week until the weather warms up.
At what temp should I start adding ice or something in the WSM? I'm trying to avoid trial and error if possible.
It's been my experience that most hard cheese will begin to change texture at 80°, so I pull mine when the internal temp reaches 70° - 75°, soft cheese is pulled at 55°. There are those who purposely will take their cheese to the melting point though. Suggest starting at the lower temps and increase to your liking.At what temp should I start adding ice or something in the WSM? I'm trying to avoid trial and error if possible.