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Author Topic: cutting smoked cheese  (Read 1786 times)

Offline brew

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cutting smoked cheese
« on: November 13, 2016, 05:17:17 PM »
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
beer---it's whats for dinner

Offline 92xj

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Re: cutting smoked cheese
« Reply #1 on: November 13, 2016, 05:25:56 PM »
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.
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline quadrafire

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Re: cutting smoked cheese
« Reply #2 on: November 17, 2016, 12:51:08 PM »
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.

Offline NRA4LIFE

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Re: cutting smoked cheese
« Reply #3 on: November 17, 2016, 12:54:02 PM »
Also, do not slice and then vacuum seal without any kind of paper between the slices.  The cheese welds itself back together. 
Look man, some times you just gotta roll the dice

Offline lokidog

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Re: cutting smoked cheese
« Reply #4 on: November 17, 2016, 01:27:25 PM »
If you are cutting into smaller chunks, what about using dental floss?

 


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