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Spring Smoke Cheese

post #1 of 5
Thread Starter 

Spring is finally here, time to smoke some cheese.  Sharp Cheddar, Mont. Jack and Pepper Jack.  Friends have been waiting all winter.

Using cherry and cold smoking.  Vacuum pack and let it go for 2 weeks, that's the hardest part.


post #2 of 5

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.



post #3 of 5
Looks great and nice vac sealer!
post #4 of 5

GM , Cheese looks good and the wait is always worth it! :icon_biggrin:

post #5 of 5

Nice set up there you have,, cheese looks great also


A full smoker is a happy smoker



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