Almost out of smoked cheese so it was time to smoke up another batch so it has time to season before I'm out. Two lbs each of med Cheddar, Pepper Jack, and 1.5 lbs Mozzarella. Cherry Pellets for smoke. Smoking Good. Left it in for five hours, temp held at about 70 degreese +/- a couple. Couple money shots of the smoked cheese, vacume packed and ready to season. Looking mighty tasty!