Working from home today and needed to try out some dust from Todd. What a great day to smoke some cheese.
I just cannot get enough of the Smoked Pepper Jack and Smoked Queso Fresco. If you haven't tried some of the Queso Fresco yet, do yourself a favor and try it, fantastic! If you can find it, buy it in the 5lb block, divide it into pounds, then smoke it in 8oz hunks. It is a crumbling/melting cheese anyway, so I throw it in the freezer and it lasts forever.
Ambient temp 63 degrees, smoker temp 77 after 1 hour.
I will pull the mozzarella at 2 hours, my kids love it with just a taste of smoke, and doing it this way it's much cheaper than string cheese for their school lunches.