After a beautiful warm day yesterday spent tending baby backs with Jeffs rub recipe, (they were yummy), it stormed and the cold rain continues today. It was in 40's so I decided it would be a great trial for cold smoking some cheese.
I put 3 short 6" pieces of red oak on an old oven pan and started them around 1pm in the pouring rain.
The cold rain has made ideal conditions for lots of smoke and the temp inside the chamber never registered above 60.
I cut the Costco sharp cheddar into 1" thick squares and set them on some wire trays while adding bits of oak every hour or so.
Took 4 pieces out after 4 hours and they had a nice smokey surface and good flavor.
The rest are still on and will go a full 6 hours then into sealed bags for further aging. (not sure how long)
Are there any special preps for cheese like this?
What would be another suggested cheese to try?