smoked cheese

[A Former User]

zbigjeff - I’m going to try this trick as soon as I can get to the store and smoke some cheese. I thought you flat couldn’t freeze cheese unless you are using it for sauce or something.

[zbigjeff]

@bmartin1000 Btw: both of them said 3. But, I always do 4. It doesn’t hurt to be conservative.

[johnsbrewhouse]

zbigjeff That’s is true control to let it go four weeks without a taste.

[samspade]

4 WEEKS! It’s almost spoiled in 4 weeks!

[Midwest_kc]

zbigjeff said in smoked cheese:

@bmartin1000 Btw: both of them said 3. But, I always do 4. It doesn’t hurt to be conservative.

While I think you may have been talking about thawing, others took it as aging after smoking, so figured I’d jump in assuming that.

I also love cheese at the 4 week mark. I have tried everything from just off the smoker to 6 weeks, and 4 was the sweet spot for me.

[zbigjeff]

Midwest_kc You’re correct in that I meant 4 days to “thaw”. But, I did the same process as you: aka tasting at the 2 wk, 3 wk and 4 wk after smoking/vacuum pack. Found the 3 and 4 wk to be the sweet spot.

[zbigjeff]

Smoked 5 lbs of cheese ( mozzarella, mont jack, sharp cheddar, gouda and Swiss) using the ice tray in a bud’s Masterbuilt for 3 hours for him. Forgot to take pictures. Reason: we sipped on Homemade Slivovitz and Mark Rodger’s American Peach Moonshine. Thinking you might forgive me.

[twilliams]

zbigjeff I got the same one in the fridge…lol. Already drank the cinnamon. Not bad

[zbigjeff]

twilliams Ours must not have been too bad either. It’s GONE. We have to find something else tomorrow when we’re smoking a butt. Life is tough!

[summers]

Here is my method. https://www.youtube.com/watch?v=Xs-sD7wFyI0&t=1s