Author Topic: Another cheese question  (Read 2707 times)

Offline Mr B

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Another cheese question
« on: May 05, 2010, 12:32:34 PM »
Do any of you let your (hard) cheese sit out on the counter to "warm up" a bit before putting it in the smoker?  I do this w/ my meat for a few hours prior to smoking.

Thanks

Offline OU812

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Re: Another cheese question
« Reply #1 on: May 05, 2010, 12:40:39 PM »
I invert the trays on the counter and let the cheese come up to room temp, my thoughts are to help keep the cheese form sweatin when I put it in the smoker.

I try to keep the cabnet temp around 80 to 85 F.

When the smoke is done I invert the trays on the counter again and allow the cheese time to dry and cool off a little before I vac seal them.

Works for me.

Offline KyNola

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Re: Another cheese question
« Reply #2 on: May 05, 2010, 12:53:20 PM »
Yep, what OU812 said!

KyNola

NePaSmoKer

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Re: Another cheese question
« Reply #3 on: May 05, 2010, 01:31:29 PM »
Double Ditto on what OU and Ky said

Offline classicrockgriller

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Re: Another cheese question
« Reply #4 on: May 05, 2010, 02:55:21 PM »
Ditto on nepas doubled ditto of OU and KY said!

Offline Mr B

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Re: Another cheese question
« Reply #5 on: May 05, 2010, 03:26:31 PM »
Very good idea, the inverted racks.  I did'nt need any cool down time on my last batch though.  It never got over 65*.  I imagine w/ summer coming the higher temps will become a factor.

Thanks