It is cold outside (19F) so yesterday was a great day to do cold smoked cheese for the Christmas season. The lineup:
- Gouda, Manchego, goat, and a couple kinds of cheddar.
- Wood: alder
- Time: 2 hours
Cutting method: thinner chunks this time (1 inch thick) for better smoke penetration
Smoker: Bradley 4 rack with 4 jerky racks added for 8 racks total
Because the goat is so moist, it is ready to eat now (doesn't sound so good but is really delicious). The rest go into the fridge for the next month. I expect the smoke to be light because the temperature did not go much above 50-60F