I'm smoking some cheese tomorrow. This is my second time smoking cheese. I'm using the Amazen smoker.
I have a couple questions, and I'd really appreciate some input from experienced cheese smokers! :)
First, when the cheese comes off, do you let it sit a while before you vacuum seal it? Should it cool to room temp (assuming it was warmed above room temp during the smoking) before sealing? Do you put it in the fridge, or just let it sit on the counter?
Second, I know you have to let cheddars and other hard cheeses age for some weeks after vacuum sealing. I know it's largely a matter of personal preference, but what is the optimal time? Is two weeks sufficient? Would three be noticeably better? I'm in no hurry whatsoever. If it would be better to wait 3 or 4 weeks to get a better product, I'd be willing to wait.
Your opinions are welcome!
I have a couple questions, and I'd really appreciate some input from experienced cheese smokers! :)
First, when the cheese comes off, do you let it sit a while before you vacuum seal it? Should it cool to room temp (assuming it was warmed above room temp during the smoking) before sealing? Do you put it in the fridge, or just let it sit on the counter?
Second, I know you have to let cheddars and other hard cheeses age for some weeks after vacuum sealing. I know it's largely a matter of personal preference, but what is the optimal time? Is two weeks sufficient? Would three be noticeably better? I'm in no hurry whatsoever. If it would be better to wait 3 or 4 weeks to get a better product, I'd be willing to wait.
Your opinions are welcome!
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