<![CDATA[smoked cheese]]>I have done this has anyone else smoked mozzarella cheese for a pizza ?

]]>https://waltonsdev.nodebb.com/topic/3905/smoked-cheeseRSS for NodeFri, 11 Sep 2026 00:59:58 GMTTue, 25 May 2021 20:22:51 GMT60<![CDATA[Reply to smoked cheese on Wed, 01 Jun 2022 15:10:59 GMT]]>Here is my method. https://www.youtube.com/watch?v=Xs-sD7wFyI0&t=1s

]]>https://waltonsdev.nodebb.com/post/79071https://waltonsdev.nodebb.com/post/79071Wed, 01 Jun 2022 15:10:59 GMT<![CDATA[Reply to smoked cheese on Sat, 28 May 2022 02:17:23 GMT]]>twilliams Ours must not have been too bad either. It’s GONE. We have to find something else tomorrow when we’re smoking a butt. Life is tough!

]]>https://waltonsdev.nodebb.com/post/78714https://waltonsdev.nodebb.com/post/78714Sat, 28 May 2022 02:17:23 GMT<![CDATA[Reply to smoked cheese on Fri, 27 May 2022 21:00:29 GMT]]>zbigjeff I got the same one in the fridge…lol. Already drank the cinnamon. Not bad

]]>https://waltonsdev.nodebb.com/post/78698https://waltonsdev.nodebb.com/post/78698Fri, 27 May 2022 21:00:29 GMT<![CDATA[Reply to smoked cheese on Fri, 27 May 2022 20:30:43 GMT]]>Smoked 5 lbs of cheese ( mozzarella, mont jack, sharp cheddar, gouda and Swiss) using the ice tray in a bud’s Masterbuilt for 3 hours for him. Forgot to take pictures. Reason: we sipped on Homemade Slivovitz and Mark Rodger’s American Peach Moonshine. Thinking you might forgive me.
20220527_161923.jpg

]]>https://waltonsdev.nodebb.com/post/78696https://waltonsdev.nodebb.com/post/78696Fri, 27 May 2022 20:30:43 GMT<![CDATA[Reply to smoked cheese on Tue, 01 Feb 2022 03:02:01 GMT]]>Midwest_kc You’re correct in that I meant 4 days to “thaw”. But, I did the same process as you: aka tasting at the 2 wk, 3 wk and 4 wk after smoking/vacuum pack. Found the 3 and 4 wk to be the sweet spot.

]]>https://waltonsdev.nodebb.com/post/67280https://waltonsdev.nodebb.com/post/67280Tue, 01 Feb 2022 03:02:01 GMT<![CDATA[Reply to smoked cheese on Mon, 31 Jan 2022 19:10:50 GMT]]>zbigjeff said in smoked cheese:

@bmartin1000 Btw: both of them said 3. But, I always do 4. It doesn’t hurt to be conservative.

While I think you may have been talking about thawing, others took it as aging after smoking, so figured I’d jump in assuming that.

I also love cheese at the 4 week mark. I have tried everything from just off the smoker to 6 weeks, and 4 was the sweet spot for me.

]]>https://waltonsdev.nodebb.com/post/67238https://waltonsdev.nodebb.com/post/67238Mon, 31 Jan 2022 19:10:50 GMT<![CDATA[Reply to smoked cheese on Sun, 30 Jan 2022 21:57:59 GMT]]>4 WEEKS! It’s almost spoiled in 4 weeks!

]]>https://waltonsdev.nodebb.com/post/67165https://waltonsdev.nodebb.com/post/67165Sun, 30 Jan 2022 21:57:59 GMT<![CDATA[Reply to smoked cheese on Sun, 30 Jan 2022 21:19:11 GMT]]>zbigjeff That’s is true control to let it go four weeks without a taste.

]]>https://waltonsdev.nodebb.com/post/67164https://waltonsdev.nodebb.com/post/67164Sun, 30 Jan 2022 21:19:11 GMT<![CDATA[Reply to smoked cheese on Sun, 30 Jan 2022 20:08:25 GMT]]>@bmartin1000 Btw: both of them said 3. But, I always do 4. It doesn’t hurt to be conservative.

]]>https://waltonsdev.nodebb.com/post/67156https://waltonsdev.nodebb.com/post/67156Sun, 30 Jan 2022 20:08:25 GMT<![CDATA[Reply to smoked cheese on Sun, 30 Jan 2022 17:23:14 GMT]]>zbigjeff - I’m going to try this trick as soon as I can get to the store and smoke some cheese. I thought you flat couldn’t freeze cheese unless you are using it for sauce or something.

]]>https://waltonsdev.nodebb.com/post/67147https://waltonsdev.nodebb.com/post/67147Sun, 30 Jan 2022 17:23:14 GMT<![CDATA[Reply to smoked cheese on Sat, 29 Jan 2022 22:19:28 GMT]]>Bob Stehlik I thought that the cheese mongers were out of their mind. But, just like waiting to eat your smoked cheese, waiting for it to thaw properly and regain its integrity is also a lesson in patience. I did it with cheap, then middle priced and then with $24/lb cheese. Non turned out crumbly after waiting the “full 3 days”. Hopefully, you have the same experience. I know that you WILL advise.

]]>https://waltonsdev.nodebb.com/post/67094https://waltonsdev.nodebb.com/post/67094Sat, 29 Jan 2022 22:19:28 GMT<![CDATA[Reply to smoked cheese on Sat, 29 Jan 2022 21:32:54 GMT]]>zbigjeff Thanks for that info. I’ve always had problems with yellow and aged cheeses when I froze them. They would tend to be crumbly. However, I don’t think I was thawing them out properly. (I tend to be impatient sometimes; well MOST of the time!)
I’m definitely going to try the 3 day fridge routine.

]]>https://waltonsdev.nodebb.com/post/67086https://waltonsdev.nodebb.com/post/67086Sat, 29 Jan 2022 21:32:54 GMT<![CDATA[Reply to smoked cheese on Sat, 29 Jan 2022 13:22:26 GMT]]>zbigjeff That is good to know.

]]>https://waltonsdev.nodebb.com/post/67048https://waltonsdev.nodebb.com/post/67048Sat, 29 Jan 2022 13:22:26 GMT<![CDATA[Reply to smoked cheese on Sat, 29 Jan 2022 09:35:14 GMT]]>zbigjeff thanks never thought about freezing cheese. That opens up some options for me.

]]>https://waltonsdev.nodebb.com/post/67042https://waltonsdev.nodebb.com/post/67042Sat, 29 Jan 2022 09:35:14 GMT<![CDATA[Reply to smoked cheese on Sat, 29 Jan 2022 01:09:16 GMT]]>zbigjeff Thanks for the good info on freezing

]]>https://waltonsdev.nodebb.com/post/67028https://waltonsdev.nodebb.com/post/67028Sat, 29 Jan 2022 01:09:16 GMT<![CDATA[Reply to smoked cheese on Sat, 29 Jan 2022 00:55:14 GMT]]>wdaly You’re welcome! Looks like a great outcome

]]>https://waltonsdev.nodebb.com/post/67027https://waltonsdev.nodebb.com/post/67027Sat, 29 Jan 2022 00:55:14 GMT<![CDATA[Reply to smoked cheese on Fri, 28 Jan 2022 21:44:36 GMT]]>Midwest_kc Bob Stehlik Re: Freezing Cheese. The guy in charge of Grandpa’s Cheese Barn (Ashland, OH) and another cheese monger in Middlefield, OH (just can’t remember the name) both stated all cheese can be frozen. Just remember to place in the fridge (&only the fridge) for at least 3 days. It will come out perfect.

]]>https://waltonsdev.nodebb.com/post/67007https://waltonsdev.nodebb.com/post/67007Fri, 28 Jan 2022 21:44:36 GMT<![CDATA[Reply to smoked cheese on Fri, 28 Jan 2022 21:44:14 GMT]]>Midwest_kc That’s correct. We have a small fridge that’s just for cheese. I let the cheese cool before plastic wrapping and the vac-pac a few days later. We are very careful about the surfaces we work on so as not to contaminate the cheese with any spores. In fact, if we give someone smoked cheese, we tell them to change the wrapper every other time they open it and to always slice the cheese on a clean surface with a clean knife.
However, I do have to say I do a heavy smoke on my cheeses.

]]>https://waltonsdev.nodebb.com/post/67006https://waltonsdev.nodebb.com/post/67006Fri, 28 Jan 2022 21:44:14 GMT<![CDATA[Reply to smoked cheese on Fri, 28 Jan 2022 21:33:16 GMT]]>Bob Stehlik said in smoked cheese:

wdaly I never freeze my cheeses ( except for Mozz). We’ve eaten the plastic wrapped/vac wrapped cheese after a year and the only thing noticeable is some of the salt on the surface.

This is interesting. So you’ve kept cheese like this in your fridge for a year without mold, etc? I don’t love freezing it, but am always worried it will go bad.

]]>https://waltonsdev.nodebb.com/post/67002https://waltonsdev.nodebb.com/post/67002Fri, 28 Jan 2022 21:33:16 GMT<![CDATA[Reply to smoked cheese on Fri, 28 Jan 2022 20:02:22 GMT]]>wdaly I use the plastic wrap because I use a new vac bag each time I vac the cheese, therefore the plastic wrap will help keep the bag clean so it can be reused for veggies etc. If you reuse a vac bag for your cheese, you may introduce something that may cause mold. Plus after you take the cheese out of the vac bag you can re-wrap a couple of times. I never freeze my cheeses ( except for Mozz). We’ve eaten the plastic wrapped/vac wrapped cheese after a year and the only thing noticeable is some of the salt on the surface. This method has worked well for me for many, many years.

]]>https://waltonsdev.nodebb.com/post/66988https://waltonsdev.nodebb.com/post/66988Fri, 28 Jan 2022 20:02:22 GMT<![CDATA[Reply to smoked cheese on Fri, 28 Jan 2022 16:58:38 GMT]]>wdaly said in smoked cheese:

Bob Stehlik Just out of curiosity. Why do you wrap in plastic before vac sealing. I’ve always just vac sealed mine. Does the plastic wrap help with the aging?

I wrap in plastic wrap as well. The reason is I usually let it set in the fridge to make sure it’s good and cold before I vac seal. I wrap for that step to protect the cheese from any odors/flavors from the fridge. Then when I seal, I just put it in there still wrapped.

]]>https://waltonsdev.nodebb.com/post/66970https://waltonsdev.nodebb.com/post/66970Fri, 28 Jan 2022 16:58:38 GMT<![CDATA[Reply to smoked cheese on Fri, 28 Jan 2022 16:51:10 GMT]]>wdaly Don’t wrap in plastic wrap with cheese. But, do wrap when I make burgers if I don’t freeze first. With meat, it keeps more of the moisture with the meat while vacuuming. Will wait for the reasoning. Maybe, it’s just preference.

]]>https://waltonsdev.nodebb.com/post/66969https://waltonsdev.nodebb.com/post/66969Fri, 28 Jan 2022 16:51:10 GMT<![CDATA[Reply to smoked cheese on Fri, 28 Jan 2022 14:52:27 GMT]]>Bob Stehlik Just out of curiosity. Why do you wrap in plastic before vac sealing. I’ve always just vac sealed mine. Does the plastic wrap help with the aging?

]]>https://waltonsdev.nodebb.com/post/66959https://waltonsdev.nodebb.com/post/66959Fri, 28 Jan 2022 14:52:27 GMT<![CDATA[Reply to smoked cheese on Fri, 28 Jan 2022 03:54:18 GMT]]>samspade said in smoked cheese:

I usually do several types. It is so hard to not eat them before 2 weeks of mellowing.

That’s my problem as well.

]]>https://waltonsdev.nodebb.com/post/66943https://waltonsdev.nodebb.com/post/66943Fri, 28 Jan 2022 03:54:18 GMT