A-Maze-N Tube smoked cheese questions...

[Davek8282]

I like to let my cheese sit on the counter for an hour before I smoke and I agree with Flat Rocker you need to air dry the cheese after smoking before you vacuum seal. I usually air dry mine in the fridge and not on the counter, i don't vacuum seal until they are dry on the outside not much of a problem in the winter but in higher temperatures takes longer

[Potkettleblack]

Have you maybe considered hay smoking the cheese instead of cold smoking? It’s super fast, like 3 minutes of smoke, and doesn’t really need the time to rest. They do it with the fresh mozzarella in Positano.

[IowaGirl]

Huh -- that's interesting! Kinda of those "gee I coulda thought of that" things ... that I didn't think of. I have several tons of mostly-grass hay in the barn. I imagine the horses would part with a couple of handfuls for an experiment.

edit: I'm seeing hay being used for smoking garlic heads, fish, mussels, whole potatoes (to make mashed taters). Lots of possibilities....

[Mr. Bones]

IowaGirl Horsies?? Yall have Horsies???? Dang Dang, I miss havin Horsies!

Be certain to give em some lovin strokes on their nuzzles, an ears, from me, would ya, please?.?.?.?

Reckon livin vicariously is still preferable to not livin, no more, huh?

[IowaGirl]

Will do, Mr. Bones. I have eight, mostly on the elderly side of life. They're a friendly group -- always ready to be petted and messed with.