Originally Posted By: paker
Once vac packed, do you freeze the cheese and wait 3 weeks, or keep it in the fridge for the 3 weeks?


Into the fridge it goes. Now is the time for cheese smoking. Once the ambient temp gets much above 70 degrees the cheese starts to melt with the added heat generated by smoldering wood. I keep my smoker in the shade to help keep it from melting, but you can still tell it softened up and sweated a bit. A guy could do a batch in the fall and be pretty popular around Thanksgiving too.
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