It’s a good cold day to smoke some cheese.

What temp and how long of a smoke?

No heat. It’s a cold smoke. There’s hickory pellets in the tube at the front on the lower grate. Light one end and that’s the smoke generator. I’ll let it go about 2.5 - 3 hours. I’ll vacuum pack each block and let it sit in the fridge for a minimum of 2 weeks. This mellows the smoke flavor. Otherwise it would be way too strong. It smells like an ashtray right off the grill.

I didn't have a clue, thanks for the info

I didn't either.

However, I absolutely love smoked cheese and I need to remember this.

BTW ts1979flh - could you post an after picture of the product?

Yes sir, will do.

I smoke a lot of cheese. If you don’t have a vac sealer don’t do it. I seal them and place in the fridge for 2 months. The longer you can wait the better. If you don’t vac seal them every thing in the fridge will get the smoke. Not really the best thing.

What are you doing with the toothpicks?

I also buy nearly all of my cheese to smoke at Aldi. Best deal I can find and a good variety. My favorite woods to use are pecan, or cherry. I mostly use pecan.

The tooth picks are so I could tell which was Monterey Jack and which was Mozzarella. Lol.

Below is a finished pic. This ended up being a 3.5 hour smoke.

Nicely done man

I used the amazing smoker tray for a long time and got great results. I then moved to a masterbuilt digital electric smoker with the cold smoke attachment. I bought the masterbuilt to do snack sticks and never have done them. That thing is awesome for cheese. If temps are below 60f outside I’ll smoke cheese.

Nice

Interesting. Never knew anyone that smoked cheese before. I’ve eaten store bought smoked Gouda but never tried to do it myself.

One of those is a block of Gouda. It always turns out good. I like a slice of it with a slice of salami on a cracker. Two of the blocks are Mozzarella. I plan on grating them and making homemade pizza. One is a block of Pepper Jack. It will go into pimento cheese. The bigger block is white cheddar. I plan on making mac and cheese with one or two of those.

My favorite is a smoked extra sharp cheddar. It is so good.

ts1979flh - those look absolutely fantastic. I am definitely going to give that a try with some mozzarella and pepper jack. I've gotta order one of those smoker tubes.