smoked cheese
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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.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.
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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.
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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.
@bmartin1000 Btw: both of them said 3. But, I always do 4. It doesn’t hurt to be conservative.
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@bmartin1000 Btw: both of them said 3. But, I always do 4. It doesn’t hurt to be conservative.
zbigjeff That’s is true control to let it go four weeks without a taste.
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4 WEEKS! It’s almost spoiled in 4 weeks!
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@bmartin1000 Btw: both of them said 3. But, I always do 4. It doesn’t hurt to be conservative.
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.
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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.
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.
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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.
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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.
zbigjeff I got the same one in the fridge…lol. Already drank the cinnamon. Not bad
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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!
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