Cold smoking cheese???

Deviledegger · February 2014

I plan on smoking cheese for the first time tomorrow. I have read almost everything on this site I've found for cold smoking cheese so I ruins I have a handle on things. If anybody has any tips or ideas I would be great foul to here them again. My main question is after the "cook" is cryovacing necessary or can I get away with ziplocing (I don't have a cry oval yet). Thanks ahead of time for any info!

stantrb · February 2014

Ziplock TIGHT. Don't open it for like 24 hours.

Deviledegger · February 2014

@Stantrb Thanks. I was thinking of letting it mellow in ziploc for two weeks. It should be fine for several weeks don't you think

stantrb · February 2014

Should be.

laserdoc85 · February 2014

Let it rest a min of 4 weeks sealed up.

I would saran wrap it then ziplock. I have some in the frig vacuumed sealed since thanksgiving.

Any sooner than 4 or 5 weeks you might not like the taste of an ash tray . Why do think they call it aged ? They don't call it a 2 week

EggSpinner · February 2014

+1 with laserdoc. Level of smoke desired is a personal preference and depending on how long you smoke you may be able to get away with 3 weeks but probably would not go much less that.

Mike_the_BBQ_Fanatic · February 2014

I've only done it once so no expert here...smoked 3 hours rested vac packed for 4 weeks...still a pretty strong taste...I find I like it better on sandwiches then just to eat.

Eggpharmer · February 2014

Ziploc works good, just use a straw to remove all the air. I like it in as little as two weeks, but I like a lot of smoke. Sharp cheddar and pepper jack are my favorites. The mozzarella I did wasn't very good.

bettysnephew · February 2014

After letting it "age" for whatever time you choose, it tastes better if you let it breathe a bit after opening the package. My absolute favorite is gouda with pepper jack coming in second.

Cold smoking cheese???

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