GMG/Bradley/Amznps Cold Smoked Cheese

[nepas]

I must missed that chapter on you can't cold smoke cheese above 50*

Using my Amznps with apple inside my GMG DC


Bring in the Bradley to the cold smoking event.

The GMG nor the Bradley have any power or heat running.



High today was 88* so i did use some ice in the Bradley to keep the temp down.

Chees today is.

Cabot Alpine blend 2ea
Cabot white oak cheddar 2ea
Swiss 2 ea
Sharp cheddar 2 ea
X Sharp 2 ea
1 Philly cream cheese.



Natural air draw pulls the cold smoke into the Bradley, vent 100% open.


2.5 hours later, resting before vac sealing. The cream cheese will just get plastic wrap.

[HighOnSmoke]

I was just telling my wife that it was too hot to do cheese this time of year. NOT NOW.. Thanks
for posting this Rick. I am definitely going to try doing some more this weekend.  Suppose to be in the
low 70's and I do have some ice on hand if I need it. Your cheese looks like it is going to be good. Never
thought about doing Philly cream cheese but willing to try anything once.

[Las Vegan Cajun]

Great looking bricks of smoked cheese. 

[sparky]

cheese took on some great smoke color.  excellent idea rick. 

[africanmeat]

Looks great Rick nice colour .
it is an interesting set up .

[sliding_billy]

Looks like a great batch.

[muebe]

The Bradley insulation and some ice does make it into a small cooler

[fishingbouchman]

That is some good looking cheese.

[CDN Smoker]

If there's a will there's a way, good job

[nepas]

These will be ready for my Army brat daughter in 3 weeks to take back to OK