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Smoked Cheese

thechief96thechief96 Posts: 1,908
edited 10:22PM in EggHead Forum
I smoked some cheese a week ago Sunday and just sampled it last night. It seemed too smoky for me. How long should I let it mellow or more to the point will it mellow more as time goes by? Should I unwrap it and just put it in a zip lock bag? Thanks
Dave San Jose, CA The Duke of Loney


  • Softer cheeses like mozz and fontina usually take about a week or more. Harder ones like cheddar need two weeks or more.
  • thechief96thechief96 Posts: 1,908
    Thanks Mike. I sampled mild chedder last night. I'll try the mozz tonight.
    Dave San Jose, CA The Duke of Loney
  • thechief96thechief96 Posts: 1,908
    Thanks Bill, that is helpful. Think I'll vacuum seal it tonight
    Dave San Jose, CA The Duke of Loney
  • tjvtjv Posts: 3,485
    sometimes running under water or blotting with a wet towel can remove some smoke flavor. remember don't use the end cuts to judge smoke flavor, as they have an extra side exposed to the smoke. t ACGP, Inc.
  • RicklesssRicklesss Posts: 391
    Just curious, how long did you smoked the cheese,
    and what kind of wood you used?
    Soldering gun method, or?
  • CanuggheadCanugghead Posts: 5,518
    Dave, I had an over smoked batch (soldering iron for over two hours) of chedddar and mozz that tasted bitter even after 2-3 weeks ... after 3-4 months they turned out alright.
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