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Author Topic: Smoked Cheese  (Read 5961 times)

Offline rcger

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Smoked Cheese
« on: February 09, 2015, 12:27:31 pm »
I finished up smoking about 50 pounds of cheese this weekend.  I had about 20 pounds of Gouda and 30 pounds of Cheddar.  When I give some to a friend, I usually tell them they can't open it for at least 4 months.  I'm just curious to know what the shortest amount of "resting" time you've given to your cheese and still enjoyed the flavor.  Thanks in advance.
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Offline tskeeter

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Re: Smoked Cheese
« Reply #1 on: February 09, 2015, 01:33:09 pm »
For Gouda and sharp Cheddar, I usually allow it to rest one month.
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Offline Jim O

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Re: Smoked Cheese
« Reply #2 on: February 09, 2015, 01:54:32 pm »
I try for 4-6 weeks.
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Offline tailfeathers

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Re: Smoked Cheese
« Reply #3 on: February 09, 2015, 02:51:54 pm »

Quote from: Jim O on February 09, 2015, 01:54:32 pm
I try for 4-6 weeks.
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Offline renoman

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Re: Smoked Cheese
« Reply #4 on: February 11, 2015, 05:59:55 am »
One month wasn't nearly long enough for the batch I smoked. More like 3-4 months. Maybe I gave it too much smoke.
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Offline Jim O

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Re: Smoked Cheese
« Reply #5 on: February 11, 2015, 07:46:57 am »
My taste with cheese is 2 -2 1/2 hrs smoke with hickory. We like hickory for all cheese. I how have my first cheese using the A-MAZ - N tube mellowing. Anxious to try it !
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Offline watchdog56

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Re: Smoked Cheese
« Reply #6 on: February 16, 2015, 09:10:57 am »
Usually 1  month.
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Offline blokie

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Re: Smoked Cheese
« Reply #7 on: February 20, 2015, 02:46:50 am »
I know this sounds strange, but when I smoke my cheese, I usually keep one piece for immediate use and vac seal the rest.
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Offline Smoker John

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Re: Smoked Cheese
« Reply #8 on: February 20, 2015, 09:00:03 am »
Like some of the others, minimum 1 month, better after a couple months. Some cheeses will absorb smoke more than others.
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