Smoked Cheese - I have a question...

[Robert McGee]

I just ordered an A-MAZE-N Tube Smoker with the idea of smoking cheese (wonder where I got THAT idea?).

Our kids are grown and out of the house these many years. So, when I smoke cheese it has to be a rather small amount or I have to have some way of preserving it for later use. THAT is the question - how do I keep it a while before I use it?

We do have a Vacuum Sealer and I plan to seal it while it "cures" after smoking. Any suggestions will be gratefully accepted...

Keep on smokin',
Dale53

 

[Gary S]

I have been reading up on some of the same things. Besides the aging of two weeks which seems to be the recommended time frame I can only assume it needs to be kept vacuum sealed.

Here is a link you might want to have a look at

http://homesinpinemountainlake.com/cold-smoking-cheese-weber-kettle/

 

[Richard Hinton]

I got overeager last year, my first for smoking cheese. Believe it or not, there are still a few vacuum sealed packs in our second fridge. And every time I get into a package, the cheese looks and tastes fine.

 

[Robert McGee]

Thanks for the responses, folks. After I posted this request, I kept looking and did find a reference or two that suggested that you could keep smoked cheese almost indefinitely in the refrigerator (not necessary to freeze) if you vacuum packed it.

Richard, it makes me feel a lot more comfortable to know that someone on here has discovered the same thing. I like a variety of cheeses but if I buy more than one or two, it seems that they want to start molding before they get used up (there are only two of us). On the other hand, if a person is going to smoke cheese, it makes sense to me to do a variety at the same time.

Now, I have the confidence to do just that. I should have my cold smoking tube and apple pellets in a few days. I can't wait to try it out. I'll post some results with my Mini-Joe Gold when it happens...

Keep on smokin',
Dale53