That is the start without smoke.Nice color. What was your process?
Put the smoker at 80 degrees and cold smoked the cheese for 3 hrs . With hickory wood . 3 hrs was way to long it's all I taste . I think 1 hr would be fineNice color. What was your process?
3hrs was to long way to much smoke it's all I tasted I think 1 to 1.5 hrs would be fine