Spring Smoke Cheese

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Good job.  If you like to experiment, place one block of cheddar in an area that you can keep it at 70° or a little less.  Then compare with the refrigerated.  You should find the smoke equalization better in the warmer cheese.  If you do, let us know your results. 

Have fun and enjoy your cheese.

Tom
 
GM , Cheese looks good and the wait is always worth it!
icon_biggrin.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky