Last smoke for cheese

[dave17a]

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• dave17a
• Apr 2, 2013

Well this is it for the season.  Last cold night. After first time doing cheese, first time and nothing taste bad, went on the expensive side. Tasted it all before smoke along with wife of course. Never had any of these before and tasting before smoke loved them all.

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• dave17a
• Apr 2, 2013

After 3 hrs. of peach smoke next morn. Sealed up tonight.

 

[s2k9k]

It looks Great but why the last cheese? I've smoked cheese in June in SE Georgia.

 

[dave17a]

I dunno, thought if it got to hot then cheese would suffer. Probably have withdraws and throw the ice jugs in. Turkey season and spring all together get me busy. OK talked me into it.

 

[fwismoker]

Yea it's no problem to smoke cheese all year long regardless of climate with a cold smoke generator.  In the winter is when it's a little more challenging  for me because i want the smoker to get into the 60's at least....but then i just barley turn on the heat but depending on your set up you could use a hot plate or light bulb to heat the area the cheese is in.  

 

[s2k9k]

When it gets warmer I just wait for a cloudy day or until the sun goes down.
If you don't mind would you add your location to your profile, it really helps others to have an idea of your climate if they offer advice, Thanks!

 

[dave17a]

Had cheese sweat on me on 40* temps. Problem is Smoker sits on south end and iis black of course. need to get something else figured out, which i think i goter figured out. Something not black. HA!