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Cheese smoking newbie. Need help.


Smoke Blower
Joined Jun 8, 2009
I can only smoke cheese in the dead of winter. That means smoke about 30 pounds in Jan or Feb.I buy 8 ounce blocks at Aldi. Always smoke NY sharp cheddar, moz, colby, and jack. I use my pellet tube
and I get good results. After 4 hours of smoke, all the cheese is taken in to the kitchen to equalize for an hour or two.
Then vacuum pack in 2 pound packs. I use the smoked cheese to make pimento cheese spread all year round. I add crumbled bacon to the pimento cheese every month or two. The kids love it and so do most people that try it.

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