Got my cold smoke adapter in the mail, so went to Costco and got 2lbs of extra sharp cheddar and white cheddar.
Cheddar
(http://i1197.photobucket.com/albums/aa422/zueth/Cheese/IMG_2411.jpg)
White Cheddar
(http://i1197.photobucket.com/albums/aa422/zueth/Cheese/IMG_2410.jpg)
Got the cheese cut up and onto the rack with frogmat
(http://i1197.photobucket.com/albums/aa422/zueth/Cheese/IMG_2413.jpg)
Then into the smoke with cold smoke adapter with a tray of ice cubes at the bottom of the cabinet.
(http://i1197.photobucket.com/albums/aa422/zueth/Cheese/IMG_2416.jpg)
I rolled two hours of apple and the cabinet temp never got above 79, it was low 60's outside.
Here is the final product
(http://i1197.photobucket.com/albums/aa422/zueth/Cheese/IMG_2413.jpg)
vacuum packed and ready for 4 weeks in the back of my refrigerator
(http://i1197.photobucket.com/albums/aa422/zueth/Cheese/IMG_2441.jpg)
Can't wait to try it. ;D
Zeuth you are going to love that Tillamook Special Reserve! I smoked that Vintage White before with Applewood and it was delicious. After a few weeks you will see it take on a darker color of the smoke and mellow out. At least wait four weeks before tasting. A little longer is even better ;)
Now all you have to do is wait 4 weeks and then break some of that open and enjoy... :D