Cheese smoking question

Cookinbob

I just received an A Maze N Smoker, planning to smoke some cheese today.  Have read a few posts, and it looks like 2 hours is a good amount of time for the smoke.  Off topic because I plan to do it in my old vertical smoker rather than uncover the egg.  It is only 25 degrees out today, so I am planning to do it in the garage with the door open, and a light bulb in the bottom of the smoker to keep it above freezing.  My questions:

 

2 hours a good amount of smoke time?

Off the smoker and right into food saver bags for a couple of weeks of mellowing?

fletcherfam

I do 90 minutes, never tried 2 hours, doesn't mean you need to do 90 minutes, I have just done that with good results.

Yes food saver for 2 weeks then devour. We make large batches of the stuff, and have become the pusher of smoked cheese in the last year (people buy it, I smoke it).

Speaking of which, anyone who has a Fred Meyer's near them, Tillamook cheese is on sale for $4.99 for 2lbs. Not the cheapest I have gotten it for ($3.99), however still better than 7.99 or so for 2 lbs. They also are selling Colby Jack for this price as well.

JT

Egghead_Daron

I did 2 hours the first time I did it. I wanted a slightly stronger smoke flavor. So for my second batch I did three hours. It is vacuum sealed and in the fridge now. I also took some out at 2 weeks and it was good. But what I got out at 3 weeks was better.

Botch

For those of us without a vacuum sealer, will simply wrapping it in Saran Wrap work?  Normally a cheese (for me) will begin to mold after 2 or 3 weeks, but does the smoke retard that?  

grege345

I do two hours as well. Swiss is my personal favorite but that's just me. I use a blend of apple and hickokory. Always turns out well. As long as you wrap it tightly with Saran Wrap you'll be fine.

laserdoc85

 Wait a min of 4 weeks before you eat it.

Duranhler

I smoke 2 hours, below 90 degrees F, flip or turn cheese at 1 hour.
Pull cheese and set unwrapped on counter for 45 minutes or so. Return to original package, vacuum seal, refrigerate for at least 2 weeks.
Have used apple, cherry & hickory. All have been good.
Get rave complements from those who I share with.
Shipping some to friends for their Super Bowl Sunday parties!

makis

Since I use another kind of cold smoker with my EGG, one that uses sawdust, not pellets, I go for a full load that lasts for 9+ hours.

I know it sounds too much but its not. I did alb of aged cheddar and the results are fantastic.

You can check the product out at

http://www.hotsmoked.co.uk/http-//www-hotsmoked-co-uk/proq-cold-smoke-generator/cat-21-html/cat_21.html