Doug Crann
is one Smokin' Farker
Just shredded some. Can't help but notice that when I cut the vacuum sealed pack open the cheese has some surface moisture. When we packed them we always make sure they are completely dry...why?
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Smoked cheese...
- Thread starter Doug Crann
- Start date
peckerdunne
Knows what WELOCME spells.
I noticed that myself. I reckoned that the cheese went into the vacuum bag at atmospheric pressure and as the pressure was reduced, it drew water and moisture laden air out of the cheese, which then condensed. Well, it satisfied me at the time; but I could be completely wrong.
Doesn't seem to be a problem though.
Doesn't seem to be a problem though.
IamMadMan
somebody shut me the fark up.
You will also find this with commercially packed cheeses as well. A very slight surface moisture is present.
I would concur with peckerdunne that it is most likely just condensation.
I would concur with peckerdunne that it is most likely just condensation.
Doug Crann
is one Smokin' Farker
Thanks for the explanation. Will be smoking some more cheese tomorrow, when we seal it I will use the pulse vacuum on a few packages to see if the moisture is still there.. Thanks again...
Do you freeze the cheese once packed?
If so, you could freeze it first, that would prevent the vac. from pulling it out. If it is an issue, of course. Most likely there is not enough moisture loss to be a problem.
If so, you could freeze it first, that would prevent the vac. from pulling it out. If it is an issue, of course. Most likely there is not enough moisture loss to be a problem.
Doug Crann
is one Smokin' Farker
We froze cheese once. When we went to grate it the cheese didn't necessarily shred, it crumbled.
Yes, that can happen; depends on kind of cheese. I find the harder cheeses freeze ok, softer ones not so much. It also depends on planned use. If cheese is going into s sauce or something, texture is not so important, I think.
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