Smoked Cheese

Started by rcger, February 09, 2015, 12:27:31 PM

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rcger

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.
There's room for all of God's critters right next to the mashed taters and gravy!

tskeeter

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

Jim O

- smoking
-boating
- motorcycling
- how do I find time to sleep !

tailfeathers

Where there's smoke, there's HAPPINESS!!!

renoman

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

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 !
- smoking
-boating
- motorcycling
- how do I find time to sleep !

watchdog56


blokie

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

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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