Decided to try my first attempt at smoking cheese. Decided to do a cherry smoke with my Amazin Smoker on Mozzerella, Swiss, Cheddar, Pepper Jack, and Muenster. Here is how it looked.
After 2 1/2-3 hours in the MES
Did these in 4 oz cubes for two reasons.
1) Smoke could permeate through fairly well.
2) Wanted to be able to give away a few sampler trays for feedback so I know what others think as well.
Packaged and ready to go.
Now to wait until it ages to sample. The Amazin Smoker made this a quick and easy project and the smoker temps never got much over 80 as I just used the MES with the heating element turned off.