I have the night off work, it's 35° and I'm bored..

[FLBentRider]

I taste tested the cheese from this smoke tonight..still too strong  :-\

I think it's getting close though. The end piece was like licking an ash tray or taking a swig out of a beer can that had butts in it  ::) :o The next slice was better but still too strong. I'm shooting for some time in may  :D The wait is almost more than I can bear  :'(

The end pieces are going to be stronger, they have more surface area exposed to the smoke.

[mjdeez]

As far as a max, I've gone a year and it was still good.

I had some yellow cheddar that developed a bit of mold. I noticed it as soon as I opened up my vac-sealed package. It had been in the fridge for 2 months packed nice and tight.

Is there anything special you do to prevent mold from growing? Mine was a green mold.

[FLBentRider]

As far as a max, I've gone a year and it was still good.

I had some yellow cheddar that developed a bit of mold. I noticed it as soon as I opened up my vac-sealed package. It had been in the fridge for 2 months packed nice and tight.

Is there anything special you do to prevent mold from growing? Mine was a green mold.

I don't do anything special at all.

[squirtthecat]

Sometimes they are a little moist coming out of the smoker...   Be sure to blot them dry w/ paper towels before you seal them up. 

[mjdeez]

Ok, thanks guys. This reminds me, I still have some smoked mozzarella in my fridge. I hope it is still good; maybe i'll put that on some smoked meat loaf.

[watchdog56]

As far as mold on cheese- it is a form of mold. If not to bad i cut it off and slice away. Never had a problem.

[mjdeez]

Oh I ate it anyway... I felt a little weird cutting it away and serving it to my guests, but hey, what are in-laws for?

[bears fan]

I always say, mold on cheese just gives it a new name. ;D
Cut it off and eat away if it's not to bad.