I have a question pertaining to some cheese that I cold smoked, I usually smoke my cheese in cooler temps but my son came up from Boston and put a major assualt on my supply, so I purchased a bunch of Cabot cheddar and smoked it this past wekend and when i went to remove the cheese from the Green Egg I noticed that is had a condensation look to it like it had sweated during the smoking process, I know it was around 78 degrees when I smoked the cheese, I used just the AMZNPS with peach sawdust. Is the moisture that I observed is that the oils coming out of the cheese and will it effect the taste in anyway? I guess I can wait a few weeks and answer that myself but I thought I would ask everyone here who has been doing this alot longer then I. Thanks..Buzz
