This is an update to a post I made about 4 weeks ago. I smoked a large block of medium cheddar for 12 hrs with apple pellets. Then I pat the block dry and wrapped it in butcher paper for 48 hrs. Then I vacuum sealed it for 4 weeks. I just opened it today for the first time and it was slightly too bitter for my taste. It was SUPER Smokey with a slight bitter after taste. If it weren’t for the bitter after taste, this would have been the best smoked cheese I have ever had. I plan on vacuum sealing it again and letting it sit for 2 more weeks. I will have another update then for anyone who is interested.
by BrokenArrow1283
14 Comments
What made the bitter do you think? Was the smoke too harsh maybe?
Honestly curious . Why smoke it for that long? I’ve usually gone no more than about 4 hrs.
Why 12 hours? 4 max for me usually 2. I don’t think the bitterness was due to lack of resting it but rather it’s just way over smoked.
I try to do 8 weeks rest with my smoked cheese. With that large of a chunk and the length of smoke, I’d let it rest for another 4
I leave it in for 8h with other things but past 4-5h I’m not sure it changes much.
I vacuum seal it for 48h as I can’t wait 2 weeks!!
I smoke mine over tires
What was your setup? I’ve found that if you have too much heat the cheese gets a sour taste. And anything over 2 hours is too much for cheese and fish.
For me, I would cut this into about 4-5 blocks, smoked each about 2 hours, plenty smoky for me. Or you could cut into blocks and smoke at different intervals, 2-3-4-5-6 hours, rest all the same and see which one you like.
I would try to cut this into quarters the long way for more surface area.
Let it sit a couple months bet it will come out great
Real, and totally not dumb question, why doesn’t it melt? Lol and how do I do it on a Pellet smoker?
12 hours was too long. I do mine for an hour max, and wrap for three weeks.
Smoke penetration is crazy.
How do you keep the cheese good in the fridge for 6-12 weeks?