Smoked Cheese

thechief96 · January 2011

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

Mike in Abita · January 2011

Softer cheeses like mozz and fontina usually take about a week or more. Harder ones like cheddar need two weeks or more.

thechief96 · January 2011

Thanks Mike. I sampled mild chedder last night. I'll try the mozz tonight.

lowercasebill · January 2011

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1027758&catid=1

thechief96 · January 2011

Thanks Bill, that is helpful. Think I'll vacuum seal it tonight

tjv · January 2011

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

Ricklesss · January 2011

thechief96,
Just curious, how long did you smoked the cheese,
and what kind of wood you used?
Soldering gun method, or?

Canugghead · January 2011

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.
Gary

Smoked Cheese

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