cheese

[werwin]

i am in the process of smoking my first cheeses since the weather broke and it is in the mid 50's low 60's when the sun sets  anyway hour in to it i went out it rotate it it has been staying at a steady 72 degs.
My question is  can it be to cold of a smoke? i read that no more then 90 degs and some i saw said it should be around 80 to take the smoke.
Any input on this? is 70-75 degs to cold?
Thanks
Tony

[oldsmoker]

Your all right. should turn out great. remember to let it rest four at least 30 days, 

[werwin]

yes have some in the fridge setting up now to vac seal was trying  some different times had some in for 2 3 and 4 hours with oak  see how it goes. i was expecting it to brown up more  tried cooper and mozzarella

[Habanero Smoker]

The 70°F degrees area is what I prefer to cold smoke at. As long as the food you are smoking is not frozen; which is around 28°F, the item will absorb smoke and smoke will adhere to it; though at a lesser rate than if the item is warmer.

[werwin]

thank you both  it did get the best of me and i hooked the heat up and let it get up to 80 -85 degs   patted it down vac seals dated  type of wood and put in fridge did leave a small bit out  yes it isn't the best but i love smoked cheese so i tuffed it out getting more cheese and trying some more with different woods to see what i like
i have several pictures but photobucket doesn't seem to want to work for me anymore
Thanks again
Tony