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Cheese Resting?
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Capn Spaulding
Posts: 12
hey all,
just smoked some cheese last night and got it all packaged up. this is the first attempt and things went deceptively well, but had a question:
is there any amount of time i need to let it sit to "cure" or rest or something before diggin in to it? a few pounds of smoked cheese to test is quite the temptation!
any thoughts? thanks in advance!
just smoked some cheese last night and got it all packaged up. this is the first attempt and things went deceptively well, but had a question:
is there any amount of time i need to let it sit to "cure" or rest or something before diggin in to it? a few pounds of smoked cheese to test is quite the temptation!
any thoughts? thanks in advance!
Comments
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I like to let it mellow for at least a week...
Longer won't hurt anything. -
Tried it for the first time two weeks ago - Against the advice of folks who do smoked cheese regularly, :huh: of course I had to whack off a chunk or two to try it. It was not so great - tasted a little "raw" I guess, pretty smokey... Over the course of two weeks, we have eaten it and I think it was better each time.
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I let it rest at least a week.
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Cheese that is smoked mellows over time. I'd give it two weeks before savoring. Vacuum bag the cheese if ya can.
Enjoy! -
Julia...
Thast's the deal. Remember that when we smoke something, it's on the surface. The age process or mellowing helps with the flavor through out. -
Thanks Jerry; I appreciate the explanation...makes sense. Next time around I am going to vacuum pack it and wait like I'm s'podah! .
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harder the cheese the longer it takes to get right, meunster is ok in a week as is mozzerella [longer is fine]
harder cheese like gouda and cheddar need at least two.. last time i did cheddar thought three weeks was minimum -
awesome - thanks all! i've got it tucked away and will have it out of sight for at least week or two.
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