It came out great and was much better than I've had before. I smoked Extra-sharp cheddar and cheddar. I let it rest one day at room temp in a 2 gallon zip-loc with the top slightly open.I know this is several days ago, have you tried it yet? I usually put mine back in the fridge for a while uncovered. You do not want to seal up the bag if there is still some condensation on the cheese. Looks like you did a great job.
I will do some Pepperjack for sure the next time I see some. It is definitely a happy fridge. This is my "extra" fridge. I have a Capicolla dry aging in there and a 12 lb prime strip loin dry aging, along with about a gallon of chili I made yesterday.Happy fridge there. I really like Horseradish and Pepperjack also. If you like making pizza at home, throw in some mozzarella.
If you buy a block of mozz you will be fine. The fresh stuff is probably to soft to smoke.I've heard good things about smoking mozzarella but didn't know if it was a hard enough cheese. Have you ever had an issue with it being too soft?
It's the only cheese I smoke. 3 hours with apple dust. Comes out perfectly.I've heard good things about smoking mozzarella but didn't know if it was a hard enough cheese. Have you ever had an issue with it being too soft?