Another cheese question

[Mr B]

Do any of you let your (hard) cheese sit out on the counter to "warm up" a bit before putting it in the smoker?  I do this w/ my meat for a few hours prior to smoking.

Thanks

[OU812]

I invert the trays on the counter and let the cheese come up to room temp, my thoughts are to help keep the cheese form sweatin when I put it in the smoker.

I try to keep the cabnet temp around 80 to 85 F.

When the smoke is done I invert the trays on the counter again and allow the cheese time to dry and cool off a little before I vac seal them.

Works for me.

[KyNola]

Yep, what OU812 said!

KyNola

[NePaSmoKer]

Double Ditto on what OU and Ky said

[classicrockgriller]

Ditto on nepas doubled ditto of OU and KY said!

[Mr B]

Very good idea, the inverted racks.  I did'nt need any cool down time on my last batch though.  It never got over 65*.  I imagine w/ summer coming the higher temps will become a factor.

Thanks