15 kinds: Gouda, Gruyere, Jarlsberg, Saganaki, Greek kashkaval, Mozzarella balls and some inexpensive local cheese.
About 15h smoke time (two nights).
I agree. Too smokey and you won't be able to taste the cheese. Will be very interested in how this batch turns out. I would give it a couple months + before digging into it.
He said it was 15 hours smoke time over two nights. I'd assume he means 15 hours of time total smoking multiple batches.
we are having the same issue with unusual heat. I need to finish the rest of my cheese so it appears it will be an all nighter , the night temps are running 55-60 degrees