First Cheese Smoke

[rcger]

It's starting to get cooler in Missouri and I thought I would do my first cheese smoke.  I was thinking about giving some cheddar about 2 hours of cold apple smoke.  Is that too much or too little?  After smoking, how's the best way to store it?  I know that cheddar doesn't freeze too well.  It tends to crumble.  Any responses are appreciated.

[RAF128]

I'd vacuum seal it and store it in the fridge for a couple of weeks before you touch it.   Amount of smoke depends your taste IMO.

[Ka Honu]

I typically use 3-4 hours of hickory on cheddar but I like it pretty smoky.  Two hours of apple will be pretty light - a good thing if that's what you prefer.

After smoking, let it rest for an hour or so and then vacuum pack and age in the refrigerator for at least two weeks before tasting.  I age it for a month or more and have found "lost treasures" that had been hiding for up to a year with no ill effects.

[rcger]

After aging in the refrigerator, do you ever freeze it?

[FLBentRider]

I don't freeze cheese - I think it messes with the texture of some cheeses.

I have also had cheese vac sealed in the back of the fridge for up to a year with no ill effects.

[Ka Honu]

After aging in the refrigerator, do you ever freeze it?

Never have - as FLBR says, it changes the texture.  Hard cheeses usually get crumbly - probably no big deal if you're going to melt it but not good for slicing.

[pensrock]

Two hours of smoke is a good place to start. I normally go for three to four hours but it depends on your taste. I NEVER freeze cheese, I tried once and ended up throwing it away. I do not even vac pack unless I plan to keep it in the fridge for over three months. I just wrap with plastic wrap and put it into a zip bag.