Finally cool enough to try "MY FIRST SMOKED CHEESE"

[classicrockgriller]

Everybody got vac-sealed and put to rest for awhile.



A couple of guestions. I know the low end of waiting is ten days, what is the high end or is there one.

Pens, what the longest you have left your cheese vac.

When it is ready, I want cut this cheese up and give several sections away to family. I wll cut up and revac seal.

Thanks.

[FLBentRider]

I've got some from last December / January that is still sealed and still rockin'!

[classicrockgriller]

I've got some from last December / January that is still sealed and still rockin'!

Wow! Kewl, maybe it last forever. I know the young man that stocks the cheese and he went to the back room and got me some that just came in and exp dates were like dec 2010 and jan 2011.

Do you think there is a maxtime when the smoke won't penetrate anymore?

Thanks FBR.

[FLBentRider]

I'm sure there is a time when the smoke flavor has been evenly distributed in the cheese and then no more flavor movement will take place.

[pensrock]

Pens, what the longest you have left your cheese vac.

Several months, with no problem. I think after a month or so you will not see any difference in taste. I like a min of two weeks, but have used it in as little as 7-10 days.

[classicrockgriller]

Thanks FBR and pens. I will have to eat some (for quality control) in a cpl weeks, but is nice to know I can let flavor set real good before giving it away.

[KyNola]

Same here.  Just opened a pac that was done 10 months ago.  Last of it so I went to Sam's last weekend and loaded up with 10 pounds of Cabot's white cheddar and around 6 pounds of Gouda to replenish the supply.

KyNola

[classicrockgriller]

I think that was a little more than 30 lbs.

[OU812]

Looks gooood CRG, real gooood.

I have found some colby jack in the back of the fridge (in the man room) that was almost a year old and it tasted just fine. Didnt know it was back there till I cleaned the fridge. Heck its my fridge and I'll clean it when I want to, the wife is afraid to open it cause she never knows what might be in there.

I was wondering how the cream cheese fared, no melting I hope.

[classicrockgriller]

Nope. did good actually. That bottom rack went to the top half way thru. Have you ever smoked cream cheese?

[Quarlow]

Holy crap 10 months to a year. Those vac's must be sucking them down to near zero oxygen. That is amazing. That cream cheese sounds real good. I am going to see if a higher temp will infuse more smoke flavour for me. Man I love this forum.

[OU812]

Have you ever smoked cream cheese?

Nope, will do next time. Sounds great.

Good luck huntin.

[Hopefull Romantic]

I agree with Arnie. Load up the tower when you smoke.

Great cheese CRG, when time comes try them with a Merlot you will be surprised.

HR

[ArnieM]

Age - I've heard a theory that the smoke helps keep it.  Between the smoke and a vac seal, it'll probably last a long time.

Cream cheese - I'm going to try some next time.  I was thinking of putting it on a lightly oiled screen on a rack toward the front of the OBS.  I'll probably wait until it's in the 30's outside.  That stuff gets pretty soft just sitting on the counter when it's 65 in here.

[classicrockgriller]

Arnie, I kept it to the front ang was surprised that there was NO sticking, getting caught in the rack.

A few of the thinner cheeses did that, the cream cheese did not. A cpl of the smaller pieces were a
mexican milk cheese, (the 4 pieces of Queso and they held up well)