I finished up smoking about 50 pounds of cheese this weekend. I had about 20 pounds of Gouda and 30 pounds of Cheddar. When I give some to a friend, I usually tell them they can't open it for at least 4 months. I'm just curious to know what the shortest amount of "resting" time you've given to your cheese and still enjoyed the flavor. Thanks in advance.
For Gouda and sharp Cheddar, I usually allow it to rest one month.
I try for 4-6 weeks.
Quote from: Jim O on February 09, 2015, 01:54:32 PM
I try for 4-6 weeks.
x2
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One month wasn't nearly long enough for the batch I smoked. More like 3-4 months. Maybe I gave it too much smoke.
My taste with cheese is 2 -2 1/2 hrs smoke with hickory. We like hickory for all cheese. I how have my first cheese using the A-MAZ - N tube mellowing. Anxious to try it !
Usually 1 month.
I know this sounds strange, but when I smoke my cheese, I usually keep one piece for immediate use and vac seal the rest.
Like some of the others, minimum 1 month, better after a couple months. Some cheeses will absorb smoke more than others.