I got the itch for a cold smoke so I rounded up some cheese. I grabbad some habanero cheddar along with a block of regular cheddar and some monterey jack. The hab. cheddar has a serious bite and figured a little smoke would just make it better They smoked for a couple hours at temps between 75-95. The pic doesn't do it justice. There was a nice color change and a great smoky smell. Now they are gonna hang out in the fridge for a couple days before I dig in.