Aging smoked cheese?

[pfowl01]

Hello everyone,
Been along time since I've smoked some cheese....just wondering how long most people age it before eating?In the past I've smoked cheese for an hour or so and aged a week....sound about right?

[oakrdrzfan]

i recently smoked some cheese and waited 8 days to open my first package.  It was good!

[FLBentRider]

Most of us use 10 days to 2 weeks.

I found some in the back of the fridge from January 2009 - still good.

[westexasmoker]

The longer the better!

C

[pensrock]

yep, longer the better. I try to go two weeks.

[KevinG]

I won't touch it if it's less than two weeks.

[OU812]

I found some in the back of the fridge from January 2009 - still good.

Glad to see I'm not the only one who has done that.  ;D

2 weeks age time here.

[Tenpoint5]

I found some in the back of the fridge from January 2009 - still good.

Glad to see I'm not the only one who has done that.  ;D

2 weeks age time here.

Don't worry your not the only two. I saw FLB's post and wondered, went looking out in the garage in the beer fridge and all the way on the bottom and in the back behind everything. There sat smoked cheddar from Nov 8th, 2008. Kind of nervous opening it but it smelled good and tasted even better. It was vac sealed.

[OU812]

Aint that something how smoked cheese thats been vac sealed will last so long?

[FLBentRider]

I found some in the back of the fridge from January 2009 - still good.

Glad to see I'm not the only one who has done that.  ;D

2 weeks age time here.

Don't worry your not the only two. I saw FLB's post and wondered, went looking out in the garage in the beer fridge and all the way on the bottom and in the back behind everything. There sat smoked cheddar from Nov 8th, 2008. Kind of nervous opening it but it smelled good and tasted even better. It was vac sealed.

You're welcome Tenpoint5!

[NePaSmoKer]

Same here, 2 weeks or even longer, like months.

I recently started to wax my smoked cheese. The waxed cheese can be left out for 25 years or longer. You have to use regular cheese wax. Don't use parafin wax because it has petroleum in it and will contaminate the cheese.


Mostly hard cheeses are waxed. On the site i go to they talk about refrigeration and are stumped why the USA has this thing about putting cheese in a cold environment?

[sage03]

I've always tried 2-3 weeks ...sometimes it's hard to wait that long.. ;)

[ArnieM]

I just pulled my last bar of cheddar, wrapped in plastic, smoked mid-October.  In great shape and tasted good.

Last batch was on 7 Jan so it's about ready.  All vac packed.  I gave some away yesterday.

That batch contained a bar of cream cheese.  Maybe tomorrow morning on a bagel with Lox.  Yum. :D