Made cherry smoked cream cheese,it was about 45 outside and damp,smoked 2.5 hours....Smoker temp was in low 60's
used this amazen smoker
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Really easy,keep temp below 84F.Keep cheese clean,we never touch it with our hands.
These only last about 6 weeks(edit from 3 weeks posted,that was wrong) for me in refer,but heard you can freeze and later thaw and whip back up in a mixer with no loss of flavor or texture,I havent done that yet.But I will to save some for gifts and trade,these are a big hit with folks.