01/02/2025
With the cold front nearing Tulsa, now is the ideal time to smoke some cheese. I'm evaluating the use of mild and sharp cheddar, along with cream cheese. The cheddars will undergo vacuum sealing for two weeks, after which they will be sampled.
Update - I finished the smoke on a Sharp and Mild cheddar,Colby Jack, and a Pepper Jack using Apple wood. I’ll wrap them in parchment paper tonight and leave them in the refrigerator until tomorrow. Next I will vacuum seal for two weeks in the refrigerator. This gives the cheese time to mellow out then it will be ready to try.