Going to give smoked cheese/butter a try for a first time tonight, bought blocks of mild and sharp cheddar, mozz, pepper jack, colby, monterey jack, and some butter all to throw in the smoker.
Nice and chilly here in Iowa, so they'll go in the MES30 (unplugged) with the AMPNS.
Plan of attack:
Cut 1lb blocks of cheese/butter in half length wise, keeping good space between blocks. Smoke 3 to 4 hours with AMPNS, keeping interior temp under 75 degrees and rotating racks every 30 minutes and flipping cheese/butter every hour.
Now, the one thing I've got a bit of confusion on is letting the cheese dry after it comes from the smoker. I've seen a couple different opinions, but the general consensus seems to be to put on a rack in slightly open 2gal zip bags with a spacer to keep the plastic off the cheese, overnight or for a few hours prior to vac sealing?
Once vac sealed, best to age for a bare minimum of 2 weeks in a cool place (thinking basement, as it stays consistently around mid 60s).