I did some cold smoking yesterday.
I smoked 15 lbs. of cheese & 1 lb. of spam.
This is the first 4 trays
I always cut mine into small portions before smoking in order to get more surface area.
I didn't get a picture of the second smoke. V started wrapping it before I thought to get one.
These three pictures show all I smoked yesterday.
I had 3 varieties of cheddar, swiss, farmers, havarti, jarlsberg, pepper jack, & Spam.
I know many, if not most, say to wait 4-6 weeks before eating the smoked cheese.
I have eaten it after a month, but I prefer to wait at least 2 or three months.
I think it just gets better & better the longer it sets.
I actually think it is at it's best after about 4-5 months.
I ran completely out before I smoked this, so I'm pretty sure this batch won't make it that long.