brown cheese

Former Member

I'm gonna try useing My cold smoke baffle and try some cheese, from reading the forum I understand that I will get good flavor but not the nice coler. Is there any thing I can do to help brown it up. Also If I seal it with a sealer, How long do you think it will keep?
Thanks for your advice

8/10/064:10 PM

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qnorthNear Traverse City, MI

I've done a couple of batches of cheese in my 008 in the last month and they really are delicious. I wouldn't worry too much about the color but the cheese does turn a bit darker. I found that running the smoker at 225 for 20 minutes (no more or you could damage the smoker) and then letting it sit for a couple of hours did the trick for flavor. I froze a couple of chunks of it (haven't tried it yet) but I would think it would keep for a month or more in sealer pack.

8/11/068:52 AM

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Former Member

FYI, the "nice color" on most commercial stuff is because they use Liquid Smoke.

I'd try it first and see how the Smoked flavor is before I'd be concerned about the look.

8/11/069:03 AM

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