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This is very interesting and I have been wondering this. Are you telling me you can put the cheese back on and "resmoke" it? Would the crust that is created (mostly on cheddar) prevent the smoke from penetrating the cheese the second time or maybe cut the crust off first?

I am finding this out. My cheddar has been consistent until this last batch. I have been doing all that you have listed, cheese up to room temp first, temp during smoke, resting before vac sealing, aging. But something obviously was different...not sure what...4 hours is longer than what most...

I am using 100% hickory Pit Boss pellets. Are you saying Pit Boss pellets aren't good enough?

I have cold smoked multiple types of cheese including cheddar, mozzarella & colby jack. I have only used Tillamook Cheddar except one time. My question is my last batch didn't turn out as smoky as other batches. It's just over 1 month old and had a piece that was smoked about 3 months ago...the...

good idea

No, I've used parchment paper before, so it's not that

It was just some of the cheddar, I haven't tried it yet because I just smoked it on Thursday. When it has rested a few more day, I'll try it...

I have been cold smoking cheese for a while now using a smoke tube and pit boss hickory pellets. I smoke it for four hours liked I have always done flipping it every 30 minutes. I wrap in parchment paper for a minimum of 24 hours in the fridge. Everyone that has tasted my cheese absolutely loves...