Cheese Question...

[mwilliams7967]

Looking for some suggestions on how long to let cheese rest after coming out of the smoker before vacuum sealing.  I am applying two hours of applewood right now.  Thanks everyone!

[OU812]

I like to invert the racks on the counter, wipe the sweat off, place the cheese on the inverted racks and let it rest a couple hours before sealing.

[mwilliams7967]

Thank You! Much appreciated!

[DTAggie]

couple hours is about right.  wipe any sweat

[chiroken]

Do you feel the sweat contributes to the ashtray taste or is it just a moisture issue that you don't want to be vacuum packing?

[pensrock]

Wipe dry with paper towels, allow to cool to room temp. then wrap and put into fridge. I do not vac seal like a lot of others do. I wipe to get the moisture off the cheese.

[ghost9mm]

What the rest said...I leave mine rest a few hours and vac and put in the fridge for no less then a month...

[viper125]

Use to be a old man and lady that ran a meat and cheese store here. Always the best around. She once told me she would only put cheese in a cooler when temps were real high. Said cheese done better and tasted better at room temps. Now it was probably 65-69 in there all the time. But no matter what cheese you bought they were all good. Now mozzarella and cream cheese and other unripened cheeses should be refrigerated all the time. I keep mine in the bottom of the refrigerator too. But that's because the wife don't like it setting out. When I prepare cheese to eat i always cut and plate 2-3 hours before eating. This gives it time to warm and bring out all the smells and flavors. So if you always eat cheese cold try letting a plate sit out and see the difference. If you don't eat it all zip lock it in a bag or vaccum and sit in bottom of fridge it will keep over a year.

[mwilliams7967]

Thank You Viper.  With some trial and error I have found what you just posted to be true.  I have learned to let it sit out for a little bit before eating!!