Smoked cheese for the first time today.
Ambiant temp was 60F, smoked at 75-80F.
Smoked some cheddar, swiss, colby, co-jack, & horseradish cheddar.
(http://i771.photobucket.com/albums/xx357/Roget_photos/Smoke/20131021_135624.jpg) (http://s771.photobucket.com/user/Roget_photos/media/Smoke/20131021_135624.jpg.html)(http://i771.photobucket.com/albums/xx357/Roget_photos/Smoke/20131021_135729.jpg) (http://s771.photobucket.com/user/Roget_photos/media/Smoke/20131021_135729.jpg.html)
Smoked with pecan for 2 hours.
(http://i771.photobucket.com/albums/xx357/Roget_photos/Smoke/20131021_173058.jpg) (http://s771.photobucket.com/user/Roget_photos/media/Smoke/20131021_173058.jpg.html) (http://i771.photobucket.com/albums/xx357/Roget_photos/Smoke/20131021_173147.jpg) (http://s771.photobucket.com/user/Roget_photos/media/Smoke/20131021_173147.jpg.html)
I let it cool for a couple of hours, then wrapped it in plastic wrap.
I will vacuum seal it tomarrow & begin the "waiting period".
I didn't turn as dark as I expected. I hope I got a good smoke taste.
It will probably darken a little as it ages and you can always adjust the amount and type of smoke until you get what you're looking for. I like using pecan for it's nuttiness with cheese and sometimes hickory
Saber,
I used pecan.
Don't know why I said alder. Brain fart I guess!
I think I will try either hickory or apple next time to see which I prefer.
I have those all the time, you may try adding an hour also if it's not enough. I waited a couple of weeks after I did my first batch and started a second larger batch so I could start a stockpile and not run out and have to wait a month for more.
Do you normally smoke your cheese 2 hours or 3?
2 hours has been enough for me so far, but you have to adjust for what you're looking for.