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.