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  • Can Someone Remind Me . . .

    I've probably read it before. But if I did, I can't remember.

    Can someone please remind me again of why we vac pack the cheese after smoking and leave it set for a few weeks before consuming?

    Smoked some cheddar today with pecan. I vac packed it and dutifully stashed it in the fridge . . . but I want to eat some.
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  • #2
    Dave,

    Isn't the tem Meld...To blend or mix...The smoke applied to the exterior will work it's way into the center of the cheese...it will become softer and permeate the rest of the brick. It will make a better product that is infused throughout.

    At least that is what I have always assumed.
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    • #3
      Originally posted by BBQ Engineer View Post
      The smoke applied to the exterior will work it's way into the center of the cheese...it will become softer and permeate the rest of the brick. It will make a better product that is infused throughout.
      Ah yes . . . that does sound familiar.

      Thanks for that.
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      • #4
        On the other side of the coin...

        A friend of mine smokes cheese in his Yoder and then we eat it the very next day at work... Bo problems...

        I also think that if you are using the cheese in other foods (grated in tacos etc...) there is very little value in the two to four week rest...

        But that's just me...
        Last edited by SMOKE FREAK; 10-17-2016, 07:37 PM.
        Craig
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        • #5
          Originally posted by SMOKE FREAK View Post
          On the other side of the coin...

          A friend of mine smokes cheese in his Yoder and then we eat it the very next day at work... Bo problems...

          I also think that if you are using the cheese in other foods (grated in tacos etc...) there is very little value in the two to four week rest...
          Well..grating mixes the interior and exterior... evening out the smoke. If yer wanting thin slices to eat with the cheese as a major player... wait it out. It’s worth it.
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          • #6
            Personally, I have eaten it fresh ootta the smoker, cooled to room temp and its OK, butt "its a little harsh" in the words of Carl Spagler. Rest is good & thyme is your friend IMO.
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            • #7
              It goes the same for the smoked nuts I like to make....they are ok right out of the smoker, but they are killer if you can wait afew days.
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              • #8
                to answer the question ;-)

                When you smoke cheese you end up with a thin but intense - almost bitter - layer of smoke on the outside of the cheese.
                the vacpacking gives this layer time to work it's way into the cheese to give a more mellow overall flavour throughout the whole block of cheese.

                I find that 3-4 days is enough for a block of cheese about an inch thick. The thicker the cheese the longer you need to leave it.
                So if you buy a large block of cheese slice it into thinnish chunks before smoking and you'll get full smoke penetration a lot quicker :-)
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                • #9
                  I have no answer since I have never smoked cheese. But my mouth is watering at the thought...I loves me some smoked cheese!
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                  • #10
                    Originally posted by Tomshoots View Post
                    I have no answer since I have never smoked cheese. But my mouth is watering at the thought...I loves me some smoked cheese!
                    If you decide to smoke your own, a word of caution... Don't ask Rich for advice...




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                    • #11
                      And that photo brought me to this forum from SMF. Funny, sad, dark, and oh so true. If one fellow can boil cheese in a smoker and post it, then that's the community for me. Feel free to vac seal a few hunks and ship them to Tulsa!
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                      • #12
                        Personally I think waiting is more important on harder cheese than on the softer types.

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                        • #13
                          Originally posted by SMOKE FREAK View Post
                          On the other side of the coin...

                          A friend of mine smokes cheese in his Yoder and then we eat it the very next day at work... Bo problems...

                          I also think that if you are using the cheese in other foods (grated in tacos etc...) there is very little value in the two to four week rest...

                          But that's just me...
                          However I do vac seal all my cheese and it lasts for months in the fridge...Well some of it does
                          Craig
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                          • #14
                            Originally posted by Fishawn View Post
                            Personally, I have eaten it fresh ootta the smoker, cooled to room temp and its OK, butt "its a little harsh" in the words of Carl Spagler. Rest is good & thyme is your friend IMO.
                            Got a little impatient today and had some.

                            Yep, harsh. Needs more time.

                            Not horrible but not as good as the last batch that I let sit for about 2 weeks before I stared eating on it.
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                            • #15
                              All good things come to those who wait! (Yeah, whatever!) Just let it rest at least a week. :0)
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