Good Day Everyone! Saturday looks to be a great weekend (50 degrees!) out here in northwest Kansas, so I may try to take advantage of it before the blizzard moving in Sunday. I'v been wanting to try cold smoking cheese for a long time, however i could never get good airflow in my old analog MES 30 or my charcoal vertical offset smoker (maybe it was too big for my AMNPS??). Now I have a MES 40 2.5 gen that has appeared to have great airflow for my AMNPS after a few cooks. Above are my cheeses. I may add gouda and muenster cheeses as well. I have read around a little bit on some tutorials on here on smoking. I believe the softer cheeses I have to refrigerate to keep, and the cheddars I can keep in the pantry at room temperature when done? I have a new vacuum sealer as well to properly store the finished products. My plan is to get cooking sometime in the morning. If the smoke flows well I'll let them go until they turn a slight color on them.. Then I'll set out and pat dry. Afterwards sealing up. That is the plan at least.... Hopefully there will be more pics to come!