Smoked Cheese

rcger · 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.

tskeeter · February 09, 2015, 01:33:09 PM

For Gouda and sharp Cheddar, I usually allow it to rest one month.

Jim O · February 09, 2015, 01:54:32 PM

I try for 4-6 weeks.

tailfeathers · 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.

x2

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renoman · 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.

Jim O · 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 !

watchdog56 · February 16, 2015, 09:10:57 AM

Usually 1 month.

blokie · 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.

Smoker John · 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.