Greetings fellow smokers! Since joining several days ago, I have seen several threads about cold smoking cheese. It made me curious and I studied up on it. Temps, woods, and time in the smoker. Well, I am giving the good ole college try today. Bought some blocks of good quality Colby Habanero, Colby Monterey Jack and Sharp Cheddar. I will post FINISHED PRODUCT photos in 4 hours. GOOD or BAD!!!