Is Rinsing Cheese Necessary After Cold Smoking??

Nodrog, If there is residue that has fallen or dripped onto the cheese try lifting it off with paper towel. If it is moisture you are concerned about let it sit at room temperature until evaporated. A fan can be used to speed this process along. To minimize the moisture, allow the cheese to come to room temperature before placing into smoker. It's important in my opinion, that the cheese not reach 80 degrees as the texture begins to change at this temp. This will also help with moisture not forming.

Maybe the following will help.

http://forum.cookshack.com/eve...1028883/m/6582921117

You should sell that wine, cheese and fruit picture to Beaulieu Vineyards.

quote:

Originally posted by Pags:
You should sell that wine, cheese and fruit picture to Beaulieu Vineyards.

I agree. To me, it looks like the perfect al fresco meal in a gorgeous location.

Thanks Mt.T From reading your linked post, it appears you do not rinse your cheese after removing from smoker.
Directions included with Cookshack's baffle call for rinsing cheese after smoking which I have previously done. I'm just wondering if that step can be skipped or not.

Personally, I do not rinse.

I don't either.