Smoked three types of Cheddar and one Monterrey Jack this weekend:
Tillamook Extra Sharp Cheddar - 2lbs
Tillamook Medium Sharp Cheddar- 2lbs
Tillamook Monterrey Pepper Jack- 2lbs
SC Daily Chef Sharp Cheddar- 5lbs
Sliced and ready:
I use an AMZNPS with apple, and the Creative Smokealator X52 (more to come) for a cold smoke generator piped up to a MES30 box.
I shoot for color instead of a specific time, put this in at 8am with an ambient air temp of 60F and a smoker temp of 65-70F. By noon it was 85F air temp with a 75F and rising smoker temp, so I pulled the cheese racks and put them in a cool room.
Rested the cheese for about 6-8 hrs and then back in the smoker for another 2hrs after the sun went down.
Really came out with a beautiful bronze apple smoke color.
I did try several samples today after an overnight rest and it turned out amazing.
Into the fridge today for a quick rest and vacuum pack for a 4 week mellowing. The samples did have a delicious smoke rind and was not bitter at all.
All vac packed up for storage.
Thanks for looking and happy smokin!
John - Montana
Edited by redheelerdog - 10/17/15 at 12:09pm