Cheese Question

Started by JZ, September 23, 2012, 03:56:16 PM

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JZ

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.

GusRobin

#1
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.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

NePaSmoKer

#2
September 23, 2012, 05:48:29 PM
Dont always believe what you read in these so called great books.

devo

#3
September 23, 2012, 06:08:03 PM
Here are the guide lines set out by the Wisconsin Center for Dairy Research (CDR)

Smoking Cheese

JZ

#4
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. :)
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