One more cheesy post

[First State Smoker]

I've been seeing lots if great cheese posts lately so I guess one more can't hurt. Picked up a load of cheap Costco cheese and I plan to hit it with 2 to 2.5 hrs of Pacific Blend. The ambient air temp is about 80 degrees. With a bowl of ice and the cold smoke adapter I'm reading 73 inside the smoker.









I have tried both the Gouda and the Gorgonzola before with excellent results. I'm curious to see what the Asiago does. Seems like Gouda is the sweet spot between too soft and too hard. Did some mozzarella last time and I was not happy with it.


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[First State Smoker]

FYI - just noticed the temp in the pick. That was before the bowl of ice went to work [emoji6]


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[First State Smoker]

Starting to take on a little color after about 2 hours. I've managed to keep the cabinet temp in the high 60s and the cheese looks good. Doesn't seem to be sweating too much.



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[Roget]

How did the blue turn out?
That is one I have not smoked.

[Smoker John]

Looking good, I'm running low, need to smoke more

[Salmonsmoker]

Smoked Asiago is the bomb! Try in some Italian dishes.