Perfect temp for cheese

[Northern_Smoke]

This last weekend i decided that since i had finished my test run of jerky, ABTs and a few other things i would cool things off a bit by doing some cheese. It was about 3*F outside so even without the cold smoke adapter it worked out well. I only turned on the smoke generator with the vent fully opened. Max temp of the cabinet came up to about 67 degrees. I went for about 6 hours with apple smoke.


Top left across: Gouda, cheddar, cheddar, farm. Bottom left across:different Gouda, mozza, and then cream cheese. Now the hardest part...the wait haha.

[KevinG]

6 hours - you're killing me. I could barely handle 2 hours.

[Northern_Smoke]

The last time was 4 hours and i felt it could use a little more flavor. So it was a toss up this time to try with a stronger smoke like alder or go a little longer with the mild smoke...and since its really just one big experiment, i went with more time on a milder smoke. So if its not enough this time, i will try and force myself to eat all this smoked cheese and use a strong wood next time haha :D