I picked up a variety of cheeses for my first attempt at cold smoking cheese. I decided on some pepper jack, sharp cheddar, monteray jack, swiss and a horseradish cheddar that I thought would be really interesting smoked.
My starting temp was 28 deg F this morning using my PBC as my cold smoking chamber and my amaze-n-smoker tray with mostly Cherrwood pellets and some Hickorywood pellets mixed in to keep the cherry burning I let the cheese smoke for 3 hrs with the rods out and the lid cracked several inches to to keep the air flow moving and release some of the heat. The high ambient temp outside the barrel reached 42 deg F and the high temp inside the barrel registered at 72deg F in part due to the sun hitting the metal barrel I'm thinking, with the tray generating some of the heat.
Then, I let the cheese rest at room temp for another couple of hours before vacuum sealing and putting them into the fridge for a minimum of 30 days to age and mellow.
Which, will be just in time to use the cheese for our summer sausage and cheese platters for Christmas!
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