Re: Smoked cheese
Posted: Sat Aug 11, 2018 7:35 am
General temp guidelines (for me) is to make sure the pit gets no higher the 90 degrees if possible. Last batch I made using a small fire in my offset netted a 105* spike that had the cheese starting to melt a little bit. Don't forget the foil unless you want grill marks with nasty bits attached to the block cheese. I can hardly wait for the colder temps to make some more but that coffee can / soldering iron set-up looks nifty.
I've held vac-sealed blocks in the fridge for up to a year and they were fantastic. For best flavor (likely with most any type of cheese) is to let it come up to room temp before serving. My favorite is Muenster at the moment.
I've held vac-sealed blocks in the fridge for up to a year and they were fantastic. For best flavor (likely with most any type of cheese) is to let it come up to room temp before serving. My favorite is Muenster at the moment.
looks fantastic!