Just had a thought about double smoking. And what i mean, is smoke the cheese the way you normally would, let it sit for 2 weeks then smoke it again. What would it do? make it better, make it worse? It just came into my head. Any thoughts?
I want to try it but i dont want to ruin a block of cheese, i have some that still has a week to sit, Ill have to think about it. i like a heavy smoke flavor. And i do cold smoke mine for about 4 hours.
I would think it would be too much for cheese too, but I know double smoked ham is the best Ham I ever had---See post #6 on this thread.For hams I bet it would work, but smoke on cheese is very subtle and not overpowering.
Too much smoke on cheese is bitter.
TJ