I smoked 1 lb chunks of cheddar, Gouda, and pepper jack for 2 hrs. The cabin temp was around 90 degrees. The cheese started to sag a bit thru the grates and had a pretty good amount of sweat at the end. Not melted but soft to the touch. Where do you draw the line between keep vs toss?
It will be fine. Let it get cold in the fridge and air dry for a few hour. Then wipe down and vac seal it. Wait a month before eating.
It will look strange but still be edible ;)
What he said. 1 Month minimum.
Like the others said, it will be fine. pat dry and cool to firm back up.
Like the others said give it time. No cheese is ruined, can always grate into something!
Thanks. Most of it would get grated anyway, so I'm glad it is not a waste.
Next time you could throw a bowl of ice in there to help with the temp.
The only time you are really in trouble is when you cut the cheese and it smokes...........BWAHAHAHAHAHAHAHAHAHAHAHAHA
Quote from: SiFumar on May 12, 2012, 03:39:47 PM
Like the others said give it time. No cheese is ruined, can always grate into something!
+1 on the grating. My first batch of cheese melted quite a bit. After a month the worst looking melted stuff was grated and used on pizza. Best pizza ever!
Grating does work well. Besides the tip MrSlick posted; when I make grill cheese sandwiches from smoked cheese I grate the cheese instead of slicing it.
MrSlick;
Welcome to the forum.
Yeah we did that ona batch of cheddar. It was ugly but it tasted just fine. We liked to slice it up, arrange it in one layer on a dinner plate then mircowave it untill it starts to bubble then eat in on Ritz crackers. Yum! ;)