I smoked the cheese for 4 hours with a mix of Hickory and maple pellets. Temps hovered in the low 70s throughout the smoke, The outside temperature was a cool 54° when I smoked the cheese. I think next time I will wait until it is a little cooler outside before cold smoking.
Before going in the smoker.
I used Cheddar, pepper jack, muenster and extra sharp cheddar.
Four hours later
After an overnight nap in the fridge
Vac sealed. These are going away for a month. I will try some Thanksgiving week.
Now comes the hard part...waiting! A special thanks to Mr. T and all the other cheeseheads out here for sharing their wisdom on this forum!!
Thanks for looking!