Cheese?

Sherryjames

My first go at smoked cheese today.  Just pulled it off of the pit using the amaze N smoker.  The smoke was HEAVY the entire time with the temp at 50ish degrees.  How long do I need to wait before I vac-seal it so I can hold it?  

Thanks

Moleman

Watching as well, just bought aged cheddar, Gouda, and jarlsberg which I'm looking to cold smoke in the next few days. This will be all new to me and I'm looking to learn from the pros here. Thanks in advance. 

Woodchunk

We pat dry and wrap right after the smoke and in the freezer for a month.

Sherryjames

Woodchunk said:

We pat dry and wrap right after the smoke and in the freezer for a month.

ah so freezer? i just put them in the fridge.  Shall I change???

vb4677

I let it de-gas for about an hour or better on the counter top before I vac seal. If they're a little oily still, I wipe 'em down with a paper towel. Then into the fridge for about a month before I start eating.

Stormbringer

I pat mine dry, vac seal immediately and place in the fridge. I've left them on a counter for an hour before sealing but didn't see any noticeable difference. Full details in this blog post:

https://thecooksdigest.co.uk/2017/11/03/smoke-your-own-cheese/

The most important bit is to let the cheese rest, once sealed, in a fridge for a period of time. The sweet spot seems to be 6-10 days.

Woodchunk

Either will work. We do a large amount so only keep in the fridge what we are eating off of and the rest in the freezer. 

HendersonTRKing

I let mine (gouda, mozz and jarlsberg) rest, vac sealed in a remote fridge, about 6 weeks.  That was *just* about the amount of time it took me to be physically and emotionally prepared to try it again after making the enormous mistake of tasting it right out of the cold smoke.  Lesson learned!

dbennett561

I let mine mellow in the firdge uncovered for an hour prior to vacuum sealing. One sealed, I'll wait a 3-4 weeks before eating.

The_Stache

Doesn't the cheese become crumbly after it's been frozen?  (My experience was from some parmesan which taught me to grate it first and then freeze).

Stormbringer

Interesting that folks have better experiences that me on leaving it in wrapping for a few weeks. Whenever I've done that the cheese flavour has become unbalanced with the smoke. For those that keep it in terms of weeks, how long do you do the smoking for? 

sheetmetalpete

The_Stache said:

Doesn't the cheese become crumbly after it's been frozen?  (My experience was from some parmesan which taught me to grate it first and then freeze).

My experience has been the same with blocks of cheddar, jack and so forth.

After the blocks are completely cool, I dry them off & refrigerate them.  I vacuum seal them the next day.  I've found they have mellowed after 2 or 3 days.  Perhaps that's because I smoke cheese for 2 hours - I understand others smoke longer. 

vb4677

I smoke mine about 3-4 hrs.  Did some yesterday w/ corn cob pellets I found on discount... Hopefully it'll turn out well.  Didn't quite smell like the hickory I'm used to, but ya gotta try some new things every now and again, huh?

Woodchunk

The_Stache said:

Doesn't the cheese become crumbly after it's been frozen?  (My experience was from some parmesan which taught me to grate it first and then freeze).

We have had that with cheddar but slicing thicker solves that for the most part. Our others seem to do fine, maybe it's because our blocks are big. We buy 2lb blocks and cut in half or thirds for smoking. We wrap with Saran Wrap and then in a zip lock.

we smoke ours for about 3 1/2 hours

HoustonEgger

I pull mine off the grid and immediately refrigerate. After a day I'll vac seal and then store for 3-4 weeks before giving out as gifts. 

Photo Egg

HendersonTRKing said:

 That was *just* about the amount of time it took me to be physically and emotionally prepared to try it again after making the enormous mistake of tasting it right out of the cold smoke.  Lesson learned!

That's funny..

GrateEggspectations

Photo Egg said:

HendersonTRKing said:

 That was *just* about the amount of time it took me to be physically and emotionally prepared to try it again after making the enormous mistake of tasting it right out of the cold smoke.  Lesson learned!

That's funny..

Like kissing a smoker with cheese breath. Yum.

SmokingPiney

AMNPS here: I've never experienced moisture on the cheese - probably because I let the outside air temperature get down in the forties before I cold smoke. I go for 2 to 2.5 hours in the smoke, pull the blocks and vac seal them soon afterwards.