Temps last weekend were starting to dip so figure it would be a good time to smoke some cheese - Gouda, Vermont Sharp Cheddar, Havarti and Holland Goat Cheese. Fill the smoker up with as much as it could take.
Smoked for around 3 hours, sat in the fridge overnight and then vac sealed. Decided a stick of smoked butter would be a good thing too (first time doing that)
Tasting will be in about another week. Can't wait