Originally Posted by thirdeye
After smoking I always let my cheeses sit at room temperature for a couple of hours, then move into the fridge to cool down a day or so before bagging or vac sealing. This eliminates any condensation you might get if you wrap too soon. As far as eating, I will start enjoying cheese right after it's cooled down.
I smoked 15# of cheese just before Christmas. After smoking was complete I turned on a big electric fan and let the blocks cool while still in the smoker.
I placed them into a couple of pans into the beer fridge they went. I was planning on letting them dry for 24 hrs. Life got busy and they were wrapped around the 48 hr mark. Rested a week in plastic wrap and were distributed out after 5 days. Got rave reviews after this last batch.
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