Did I ruin the cheese?

[Max]

I smoked 1 lb chunks of cheddar, Gouda, and pepper jack for 2 hrs. The cabin temp was around 90 degrees. The cheese started to sag a bit thru the grates and had a pretty good amount of sweat at the end. Not melted but soft to the touch. Where do you draw the line between keep vs toss?

[muebe]

It will be fine. Let it get cold in the fridge and air dry for a few hour. Then wipe down and vac seal it. Wait a month before eating.

It will look strange but still be edible ;)

[Quarlow]

What he said. 1 Month minimum.

[pensrock]

Like the others said, it will be fine. pat dry and cool to firm back up.

[SiFumar]

Like the others said give it time.  No cheese is ruined, can always grate into something!

[Max]

Thanks. Most of it would get grated anyway, so I'm glad it is not a waste.

[watchdog56]

Next time you could throw a bowl of ice in there to help with the temp.

[Kahunas]

The only time you are really in trouble is when you cut the cheese and it smokes...........BWAHAHAHAHAHAHAHAHAHAHAHAHA

[MrSlick]

Like the others said give it time.  No cheese is ruined, can always grate into something!

+1 on the grating.  My first batch of cheese melted quite a bit.  After a month the worst looking melted stuff was grated and used on pizza.  Best pizza ever!

[Habanero Smoker]

Grating does work well. Besides the tip MrSlick posted; when I make grill cheese sandwiches from smoked cheese I grate the cheese instead of slicing it.

MrSlick;

Welcome to the forum.

[4given]

Yeah we did that ona batch of cheddar. It was ugly but it tasted just fine.  We liked to slice it up, arrange it in one layer on a dinner plate then mircowave it untill it starts to bubble then eat in on Ritz  crackers. Yum! ;)