Was ambling around costco yesterday - £3 off a side of salmon - bought three - and they had some samples of a rather pleasant cheese. turns out to be a strong double gloucester. double gloucester is a full fat hard cheese. sort of like a creamy cheddar, but subtler flavour. It's good cheese. This stuff was excellent. bought a 1.3 kg block (2.8 pounds). Now i've got four shelves in the smoker, the salmon wil occupy three, so thought i'd slice the cheese into decent chunks, cold smoke it, vac pac and freeze. ps. there will be qview on the whole cold smoked salmon process. that'll be in the smoker for 5 hours. But would that be too long for the cheese ? I've seen times ranging from 30 minutes to several hours to 15 mins an hour for a whole day ! given that these will be aprrox 6 oz blocks - what do you reckon for smoking time ? forget any temp issues. modded bradleys smoke real COLD. just need some idea on time.