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Smoked Cheese

OnegrecookOnegrecook Posts: 121
edited August 2012 in EggHead Forum
I smoked some cheese tonight using the method in the Naked Whiz website. It doesn't taste very good right after it's finished. I placed it in a ziplock bag and put it in the fridge. Will the flavor improve after a couple days?

Comments

  • smaschsmasch Posts: 115
    I usually chill 24 hours after the cook.  It settles in.  I use the Southern Living BBQ Cookbook recipe and it works well.  
    Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
  • OnegrecookOnegrecook Posts: 121
    Thank you. Can that recipe be found online, or do you have to have the book?
  • egretegret Posts: 4,063
    Leave it in the refrigerator for a few days and it'll be fine. I refrigerate mine overnight, then vacuum seal it for a few days. What kind of wood did you use?
  • I always let mine set in the frisge for a week.  It takes a while for that smoke flavor to penetrate that cheese.  Compare the structure of the cheese to that of meat and should make sense why.
  • OnegrecookOnegrecook Posts: 121
    @egret I used apple. Is there a different wood you would recommend?

    Thanks all for your help.
  • tjvtjv Posts: 3,471
    the longer it sits, the milder it gets.  When sampling, ya need to slice couple slices as end cap has more surface area, thus more smoke.  I typically smoke with pecan under. Cold smoking is easier to do in the winter, colder outside temps let you manage cold smoke temps easier.  

    t
    www.ceramicgrillstore.com ACGP, Inc.
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