Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: brew on November 13, 2016, 05:17:17 PM
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so i've been on a smoking cheese mission these last few weeks....have smoked probably close to 100 pounds which includes colby jack, sharp cheddar, swiss,provalone, gouda, havarti and machengo plus a couple chunks of stuff i can't pronnounce. vac sealed them and they should be ready around christmas time. they are in about 1 pound chunks. question is how do you slice them? was thinking of freezing them then using my meat slicer to cut them but the slicer is somewhere in storage and i have no idea where it is in the unit. if someone close to the Spanaway/Graham area has a slicer that i can use in a couple months i would be willing to trade you some of the smoked cheese for the use. have used pecan and apple to smoke the cheese. thanks for the help
brew
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DO NOT FREEZE, they will crumble.
The order I slice is, with my meat slicer with a straight blade, a wire slicer on a cheese board, or a good ol fillet knife.
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Yes don't freeze them.
Are you wanting to slice at the time of consumption? Or doing a bunch to repackage?
I have an dandy cheese knife from cutco for slicing and eating. If I was going to do your 100 lbs and repackage as sliced I'd use a slicer.
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Also, do not slice and then vacuum seal without any kind of paper between the slices. The cheese welds itself back together.
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If you are cutting into smaller chunks, what about using dental floss?
