How important is it to vac pack smoked cheese?
My previous lots were wrapped in cling film and left for 2+ weeks in the fridge.
Results were good after the 2 weeks.
The present lot is sitting loose in a 2 litre plastic container in the fridge.
It may already be drier than previous efforts.
What is your advice?
When storing for long periods vac sealing is the best option..
Ya what he said. Man how do you eat smoked cheese just after 2 weeks :P Your a better person than I am thats for sure
Quote from: muebe on September 02, 2012, 01:20:00 PM
When storing for long periods vac sealing is the best option..
Why?
On the time in the fridge, the cheese was bitter/strong under 2 weeks and beautiful to eat at 3 weeks.
Is everyone vacuum sealing the cheese after smoking or are some not doing this and what are your results?
While I prefer vac sealing cheese, double wrapping it in cling film(as you call it) will work just fine. I have done both and don't see/taste a discernable difference.
I have smoked cheese in the fridge thats almost two years old. Looks like the day I put it in there. I wrap it with plastic wrap and put it into a zip bag. I rarely vac pac it unless I cut it after smoking and plan to keep it a while. For some reason the smoke layer preserves the cheese and it does not get moldy. Now if you cut it the mold will start like any other cheese so I would then vac it up. Since I have done it both ways, I cannot taste any difference between the two. Maybe my tastes are not as good as other peoples but it taste just fine to me both ways.
Thanks for your excellent replies.
Bought a vacuum sealer today.
Once it's charged up I"ll deal to this loose cheese and look for the difference,
To those who say smoked cheese should be left a long time before eating - you are so right!
Have now waxed some older cheese and the taste and texture is divine.
Keep your posts coming. It's nice to see perspective from a different land.