Hello all. This is my first thread on this forum. Lots of good info here.
I have been smoking stuff, mostly cheese, jerky, and summer sausage for few years. Only recently did I learn of a Bradley Smoker forum. (There is a forum for just about anything you can think of these days!)
I am curious to know how others store their cheeses after smoking a large batch. I vac-pac the chunks individually so I can ration them out. But should I just leave them in the fridge or is it ok to throw them in the freezer if I want to save some for a much later date?
Cheese doesn't do well frozen and then thawed unless it is for grating.
Best to find an out of the way place in the fridge.
if you vac seal the cheese....it'll be fine in the fridge...for a long time....i just did 10lbs...still have lbs left from last year....if you need to use some....just re-vac and fine in the fridge....no air...no prob.... :)
I agree with LaQuinta,I have had mine in frig over 6 months before eaten in a vac bag.
Very well! Thanks for the replies.
I've gone a year vac sealed and lost in the back of the fridge.
It doesn't seem to matter how much cheese I smoke,once aged for 4-5 weeks,I never have enough left to consider freezing it,what with " give-a-ways" etc. !
Jim O