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Title: Cheese Question
Post by: JZ on September 23, 2012, 03:56:16 PM

I just got a couple of books on making sausage and read this ominous warning "IF YOU CAN'T CURE IT DON'T SMOKE IT". And there was mention of all kinds of things, including cheese. :o

I doubt that anyone here cures their cheese and I know I don't. Since cheese is cold smoked it is in the danger zone.

So my question is .... am I taking chances or is it because the cheese is only in the danger zone for a short time period? Maybe I haven't read far enough yet.

Title: Re: Cheese Question
Post by: GusRobin on September 23, 2012, 05:08:54 PM

not sure there is a danger zone for cheese or if there is, it is a heck of a lot longer than meat. I think the quote on curing was for meat that you will not cook immediately. I know a number of folks here cold smoke steaks, roasts, etc and then cook them.

Title: Re: Cheese Question
Post by: NePaSmoKer on September 23, 2012, 05:48:29 PM

Dont always believe what you read in these so called great books.

Title: Re: Cheese Question
Post by: devo on September 23, 2012, 06:08:03 PM

Here are the guide lines set out by the Wisconsin Center for Dairy Research (CDR)

Smoking Cheese (http://www.cdr.wisc.edu/news/pdf/smoked%20cheese%20bulletin.pdf)

Title: Re: Cheese Question
Post by: JZ on September 23, 2012, 08:45:25 PM

Devo .. lots of info at that site and thanks.

So now I can't believe everything the experts state in their books. :(

Sure glad I have a great support team here. :)

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: JZ on September 23, 2012, 03:56:16 PM