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I did some sharp cheddar about 3 weeks ago, used a soldering iron in a can to cold smoke.
Smoked for 1 hr using hickory.
At first it smelled terrible, bitter nasty smell. Thought it would be crap.
2 weeks latter, man it tastes great, I think it could even use more smoke taste to it.
Now cheese is one of the things I haven't tried yet but I will soon enough I;m sure. I just have to learn to slow down with the sausage thing first. Thats one thing I have learned is finish one obession then move into the next obession.
Thats exactly what I thought about mine when I took it out of the smoker. It's been sitting for about two weeks, so gonna cut into some this weekend. I gave it about two hours, was afraid that was too much.
Cold smoking is generally considered 100 degrees tops but I've never tried it before. Going to try it this weekend I think. Got some bacon going on I'll just segregate part of the grill for cheese.