16 days on the cheese test

[Sailor]

Did a big batch of cheese and it has been 16 days of aging.  Did a taste test after 7 days and it was an ashtray.  Then did a test at 12 days and it was mellowing but still not there.  Just cut into the block I have been testing and it has really mellowed in the last 4 days and is edible but it is still not there yet.  Will test again in a week.  Betting that it will be getting close.



Yum

[devo]

4 weeks is what I found to be the magic number, any thing after that it just gets better

[Keymaster]

I wish I would have got off my Lazy hind end a month ago and smoked some cheese!!

[NePaSmoKer]

Looks good Jim

I think i still have some going over a year now. Might have to open one up and taste.

[zueth]

4 weeks minimum, as others have said the longer you wait the better.

[ghost9mm]

Yes !!! Imo I think 4 weeks the minimum and justs gets better....

[DTAggie]

4 weeks is ok.  I just cut into some pepper jack and some cheddar done in May.  NOW that is good!

[OU812]

Just my opinon,,,,,,if you wipe off the sweat before the cheese cools you will loose the ash tray taste.

Then allow to cool, uncovered to room temp before you seal and chill works for me.

Just sayin.

[La Quinta]

I go three weeks...two maybe if it's a softer cheese...but...I have cheese in the fridge (vac sealed) from at least a year ago...

I am patiently waiting for our weather to cooperate...

[FLBentRider]

Looks good Jim

I think i still have some going over a year now. Might have to open one up and taste.

X2

[Stickbowcrafter]

Heck I wish smoked stuff could last a year around here without getting eaten. I can barely keep them out of the smoked cheese for a month.

-Brian

[jiggerjams]

Now that is some good info. Thanks for the tips Curt.