Colby Jack, Monterey Jack, Sharp Cheddar and Swiss.
I'll let these 1/4 lb. sticks rest awhile, then vacuum bag 'em and store 'em for aging.
-As someone who was born and raised on Wisconsin I can say you did a pretty good job here. If possible, try finding some mild brick next time-it turns out AWESOME-but it takes so very little smoke that it's almost comical-even less than other cheeses.
If you can find it Widmers Cheese in Theresa, Wisconsin makes the best brick cheese in the nation hands down.
Good job, looks great.
Here here, me too. Currently surviving off of May 2015 smoked cheese and butter, But, we are getting kinda low so I look forward to another winter smoke a thon.