Hey Charlie . Best I've found for cheeses is the eBay spiral thingy used with sawdust. Very gentle smoke with a a 12 hour burn time if full. No sweat :p
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Hey Charlie . Best I've found for cheeses is the eBay spiral thingy used with sawdust. Very gentle smoke with a a 12 hour burn time if full. No sweat :p
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I see that my origional post about my last batch of smoked cheese was on 11/14.
It has been dang near a month but are starting to use it up now and it was well worth the wait.
Have been doing a bit of smoked cheese lately, is it better to age it? If so, how?
I think that my last batch of cheddar was bitter to begin with. The little under a month of aging made it still strong but very nice.
I stored it in this stlye container packed up full for a month in the refrigerator with no problems. I played with the vacuum packer and still have a bit to open from them.
This container is what I use for my lunch and the 32 is my number at work. :rofl2:
If you freeze the hard cheeses like what Roy smoked they will keep for a very long time but the texture changes to more crumbly. If you are going to shred it and use it cooked it will be fine but you won't be able to cut it into thin slices for a cracker as an example.
Just my experience and YMMV
Tim