BBQueen
New member
I bought some local WIsconsin cheese...
Hennings Farms Aged Sharp Cheddar and Colby bricks...also in the smoker some Mild Provolone from Belgioso.
I cut the cheese into smaller chunks and sliced the Provolone into 1" disks.
I smoked them for 4 hours. Highest temp in the smoker was 70 degree it started out at 37 degrees. Seems the smoke generated a lot of condensation inside the smoker. I imagine the smoke was facilitating condensation in the smoker. The Apple wood also generated a lot of brown liquid that collected in the ash pan on the Smokemiester. I did a fair amount of research on home cold smoking of cheese but there wasn't much info on resting the cheese prior to long term packaging. Some mentioned wiping the cheese with paper towels before wrapping in either parchment paper, butcher paper or plastic wrap and resting in the fridge from 3 hours to 3 days before vacuum packing and then aging in the fridge for 3 weeks to 3 months before eating.
So I have wrapped half the cheeses in parchment and half in cling wrap and placed it in the fridge. I did not bother wiping the cheese. I have a vacuum packer arriving later.
I did not taste any of the cheeses yet... But probably will prior to vacuum sealing for long term aging.
Hennings Farms Aged Sharp Cheddar and Colby bricks...also in the smoker some Mild Provolone from Belgioso.
I cut the cheese into smaller chunks and sliced the Provolone into 1" disks.
I smoked them for 4 hours. Highest temp in the smoker was 70 degree it started out at 37 degrees. Seems the smoke generated a lot of condensation inside the smoker. I imagine the smoke was facilitating condensation in the smoker. The Apple wood also generated a lot of brown liquid that collected in the ash pan on the Smokemiester. I did a fair amount of research on home cold smoking of cheese but there wasn't much info on resting the cheese prior to long term packaging. Some mentioned wiping the cheese with paper towels before wrapping in either parchment paper, butcher paper or plastic wrap and resting in the fridge from 3 hours to 3 days before vacuum packing and then aging in the fridge for 3 weeks to 3 months before eating.
So I have wrapped half the cheeses in parchment and half in cling wrap and placed it in the fridge. I did not bother wiping the cheese. I have a vacuum packer arriving later.
I did not taste any of the cheeses yet... But probably will prior to vacuum sealing for long term aging.