cold smoked cheese probleme

[Toker]

Hi, this Tuesday i made some cold smoked cheese, Temp was under zero and windy so i did not use my cold smoke adaptor only used smoke generator. To counter the wind, i closed the vent a bit but my vent was not opened enough i think and moisture has been created and left some browns rounds spots on my cheese. Is this dangerous to eat it or not? Like i said these spots have been created mostly cause of the moisture (at least that is what i think). Should i throw it all in the garbage or can i eat it? I'M a little bit afraid I've never seen it before. THX  >:(

[classicrockgriller]

toker I think you just got some condensation drippage from the vent.

Will it kill you, naaa

Does it taste good, double naaa.

wipe it off and re vac pkg the cheese.

you can't adjust the vent to compensate for the cold.

[Toker]

thx i did BTW wiped it before vac sealed it i was just afraid that i would have had to throw 9 lbs of cheese away but thx now i feel better. :P

[pensrock]

The cheese should be just fine. If it seems too strong or have a bad taste after 10-14 days to mellow out, then try removing a thin layer on the outside of the cheese. I'm sure it will be ok.