Time of year when I cold smoke cheese.
Typically Cheddar, Red Leicester, Gouda & Edam.
1-3 Hrs in cold smoker, usually one batch with Hickory, and another with Beech or Maple.
I cut into aprox 3" x2" blocks rather than whole blocks to get more smoke around the cheese, the Edam & Gouda left in full wedge sizes.
My question is .... once smoked, and Vac Packed ..... stored in a Fridge, how long will this last ?
Previoulsy any left afte a year I discard.