Ambient temp this afternoon 52 DF, so time to get going. I bought 8# of cheese at Kroger a few weeks ago at < $3.50/#--They sell it in two-pound blocks, and this amazing price appears every few months!
4# of marbled colby, 2# each of mozzarella and colby. Hickory chips, 3.5 hours scheduled with MB cold smoke attachment. My first time with hickory, having used cherry before with good results. I'm a little spooked by the anticipated stronger smoke flavor, but this thread has given me courage to give it a try!
I use a VacMaster chamber vacuum to seal the finished product, and the cheese keeps fine for months and months. We happen to have (a little!) space in a wine cooler, so I store it there.
Here's a shot of the start of the launch. Note the "funnel" I've fashioned for the MB smoke attachment, made from a little aluminum throwaway dish with a flanged square hole cut in the bottom with tabs to fit inside the lip of the smoker loading hole--Until I came up with this, the chips went all over the place when I loaded! The long screwdriver works great to break the creosote seal on the lids with a little "whack," and to stir up the chips in the smoke attachment when they occasionally get jammed.