hard road but im there!

[smokindw]

Thanks hutcho and redjada I already cant wait to taste them! Heres a question for u all vets. Now I did let them bloom 4 a hour on the countrr and patted them dry snd vacuume saved them and put them in the fridge but why cant you just do everything I said but put yhem in the freezer for a month?

[hutcho]

I have never froze any cheese yet.  Dont think it would hurt though.   I got a brick of cheese in the fridge still thats been resting a year and a half and it looks exactly the same as it did when it went in.

Sent from my Samsung Galaxy Note 2

[RedJada]

I guess you could freeze. But vac sealing will give you a good year if not more in the fridge. At least until you open it. Around here, open and gone....

[Grouperman941]

Thanks hutcho and redjada I already cant wait to taste them! Heres a question for u all vets. Now I did let them bloom 4 a hour on the countrr and patted them dry snd vacuume saved them and put them in the fridge but why cant you just do everything I said but put yhem in the freezer for a month?

Freezing cheese: http://www.ochef.com/86.htm

[smokindw]

My 2nd batch of cheese! Got some more provolone, munster and some horseradish

[TedEbear]

now 1 question do most ppl keep the vent open all the way or closed? I know its all bout taste but I would like a general consensus. 

It depends on what I'm smoking.  For something like cold smoked cheese with very little moisture I open the vent halfway.  For something like poultry, with a lot of moisture, I open it all the way.  The Bradley was designed with an adjustable vent for a reason.

[Saber 4]

You got some good color there, if you let it bloom (cool) on the counter for a couple of hours you will see the color get darker and richer before you seal it up for it's nappy nap.

[UncleAl]

Nice color on cheese you will love it. I am part of the what vent club. Mine came off the day I took it out of the box.

[iceman]

What's a vent?  ;D

[sage03]

Wrap crime scene tape around the vent when it's open......