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Ping: Fidel

BuxwheatBuxwheat Posts: 727
edited 11:58AM in EggHead Forum
How much "air time" you think I ought to give this cheese before rewrapping and cooling? Don't want to leave it out too long, but you're right: after unwrapping it the smoke smell was VERY smokey.

Comments

  • FidelFidel Posts: 10,172
    I leave mine in the fridge a few days before bagging.

    Sample, nibble, and taste every day or so to see how much it has mellowed.

    I find cheddar and yellow cheeses take on the smoke and get more harch than swiss and pepperjack style cheeses.
  • BuxwheatBuxwheat Posts: 727
    I left it out for about a 1.5 hours, then rewrapped and bagged. In the fridge as we speak.
    Meanwhile, back at the ranch, I've been baking bread. Used the Jim Lahey "No Knead" recipe and baked in a CI DO. Used the oven 'cause I didn't have enough time to reload the Egg with lump, light, and burn of VOC. Cooling on a rack now before tasting. Might add a slice of cheese to the first piece. :)
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