This was my 1st shot at smoking cheese. My smoker is an MES 30 but not electric.
I bought 3 different cheeses which might have been a mistake.
Sharp cheddar, Fontina, Hvarti with the cheddar being hard and the other two being soft.
I smoked them about 2.5 hours at temperatures ranging from 65 - 80. Mostly around 70 but once in a while the temp shot up.
I used the AMNPS and filled it 1/3 full with the bourbon sawdust. I also lit a few scraps of hickory wood chips and put them in the wood box.
The cheese did not change color much and the taste was not good. My wife says that it tastes burned and I think it tastes like an ashtray would taste if I were so inclined as to lick one.
So, I had better go back to square one and pick one cheese and one type of chips and start all over.
I am thinking apple with maybe some of the leftover Hvarti though both the Hvarti and Fontina are kinda soft.
What other cheese would you recommend ?