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Tried cold smoking cheese with a cheap mailbox setup and got mold in three days
I finally built that cold smoker everyone talks about using a $15 mailbox and some tubing. First batch of cheddar came out looking great but by day three it was covered in green fuzz. Turns out I wasn't letting the cheese sweat enough before putting it in there. Wiped it down with vinegar and tried again letting it air dry for 24 hours and that seemed to fix it. Has anyone else had moisture issues with their first cold smoke attempt?
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miles27727d agoMost Upvoted
green fuzz" sounds like you just forgot to eat it for three days
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