Cold smoked cheese

[Roget]

I smoked seven pounds of cheese today in the Bradley.

This smoke consisted of sharp cheddar, Swiss, Colby , Colby jack, & alpine Swiss.
My first time smoking Colby & jack so I'm not sure how I will like it.

I smoked it for two and a half hours with hickory & cherry.

Here is the cheddar.


I let it set on the counter for an hour and then wrapped it in plastic wrap.


Into the fridge.
I will vacuum seal it tomorrow.

I usually get my cheese smoked in April before it gets hot.
It was around 90° today and it was pretty close to too warm.

I probably won't touch this batch for about six months. I think I have enough of the last batch to last that long.
I have another eight pounds I will smoke tomorrow.

Yes, I like cheese. 

[teesquare]

I always figured you for being a little....cheesy.....

It all looks good to me. My favorite cheese put to this point in life is Cahill Porter. My intent is to try as many cheeses of that type in Ireland - a couple of months from now.

[HighOnSmoke]

Nice color on that cheese. I am still working on last years supply. 

[Pam Gould]

Looking real good to me..I have a batch that is ready, but I'm in Florida right now..will be home this weekend to see how it is..sample time..good luck with yours.  .☆´¯`•.¸¸. ི♥ྀ. 

[smoker pete]

Beautiful looking cheese 

The Bradley smoker is perfect for smoking cheese ...

[Roget]

Beautiful looking cheese 

The Bradley smoker is perfect for smoking cheese ...

Since I got my pellet smokers, cold smoking is the majority of the action the Bradley sees.

I do still like the ribs that I get off the Bradley though.