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Is there any reason I shouldn't smoke my fresh cheese rounds before I wax and age?
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Most of the folks around here smoke store bought aged cheese, I think maybe Alex(curious aardvark) mentioned something about ageing his cheddar longer, but I'm not sure if it was before or after smoking. Keep bumping this thread and someone will come along with an answer.JT -
I realize that...I make our own so am kinda thinking they SHOULD be smoked before waxing.....but if someone had a reason not to then I wouldn't wax the ones I want to smoke (like the 5lb pepper Jack I am making today)Originally posted by Whisky Fish View Post
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one way to find out....smoke a small-ish amount before waxing/aging...and see how it turns out...
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I will do that. If you were adding liquid smoke it would be added during the curd/whey stage anyways....Comment
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ixnay on the liquid smoke.Originally posted by Onthebit View Post
i'd smoke it the wax and then vaccuum seal.i bet it'll be plenty smokey after aging.
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22" Kettle w/ "Smoke-EZ" styled riser extension
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Call me in 3 months and I will let you know how it tastes! hah!Comment
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Can't see why you couldn't smoke em and wrap em. I've smoked & stored in vacuum sealed for a year or more. Just turn the cheese once a month or so and you should be good.Comment
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Ain't right you ain't showin da gig! Me & Louie like da cheese please....
Sunset Eagle Aviation
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I was reading this book today http://www.cheesemaking.com/HomeCheeseMakingbook.html
I am just starting to make cheese, anyway. In the book she mentions that if you want to smoke the cheese to do it before you apply the wax.
Never done it, just happened to read it.
FWIW"And I SWORE I would not read, much less post in that thread, dammit!Comment
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