First time smoking cheese

[Roget]

Smoked cheese for the first time today.

Ambiant temp was 60F, smoked at 75-80F.
Smoked some cheddar, swiss, colby, co-jack, & horseradish cheddar.



Smoked with pecan for 2 hours.

         

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.

[Saber 4]

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

[Roget]

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.

[Saber 4]

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.

[Roget]

Do you normally smoke your cheese 2 hours or 3?

[Saber 4]

2 hours has been enough for me so far, but you have to adjust for what you're looking for.