Hi folks!
I am smoking up another ton of cheese now that we have cooler temps. Tonight will be smoked sharp cheddar 10 lbs!!!
I just finished up another brisket and it is holding in the cooler wrapped like a baby in swaddling clothes ! The yoder is all cooled down to 60 degrees after the brisket and the cheddar will be smoked with an Amazn tube with BBQr's delite apple pellets.
My QUESTION:
While "digging" through the cheese stash in the refrigerator I came across a batch of hickory smoked cheddar that is from March 2015. It still has a great seal with no air or mold evident on the cheese.
Is it March 2015 SAFE to eat now? This would be "epic" cure for me as the cheese usually is within a month...usually within 3 weeks (my fav for curing).
Thanks a ton!
Mike :)
I am smoking up another ton of cheese now that we have cooler temps. Tonight will be smoked sharp cheddar 10 lbs!!!
I just finished up another brisket and it is holding in the cooler wrapped like a baby in swaddling clothes ! The yoder is all cooled down to 60 degrees after the brisket and the cheddar will be smoked with an Amazn tube with BBQr's delite apple pellets.
My QUESTION:
While "digging" through the cheese stash in the refrigerator I came across a batch of hickory smoked cheddar that is from March 2015. It still has a great seal with no air or mold evident on the cheese.
Is it March 2015 SAFE to eat now? This would be "epic" cure for me as the cheese usually is within a month...usually within 3 weeks (my fav for curing).
Thanks a ton!
Mike :)
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