So I bought a whole lot of cheese today. Colby, medium cheddar, gouda, jalapeno Havarti, jalapeno Monterey jack, Gruyere, Farmer and mild cheddar. Also got my AMAZN smoker tube with cherry and apple pellets delivered this week. I'm ready to go! I do have questions though since this is my first time smoking cheese. Based on what I've read from others on this forum, I think 4 hours cold smoke should be ok right? Also, does anybody flip the cheese at a certain point or do you just leave it as is until it's done?
Qview to follow tomorrow.