Decided to try my first attempt at smoking cheese. Decided to do a cherry smoke with my Amazin Smoker on Mozzerella, Swiss, Cheddar, Pepper Jack, and Muenster. Here is how it looked. After 2 1/2-3 hours in the MES Did these in 4 oz cubes for two reasons. 1) Smoke could permeate through fairly well. 2) Wanted to be able to give away a few sampler trays for feedback so I know what others think as well. Packaged and ready to go. Now to wait until it ages to sample. The Amazin Smoker made this a quick and easy project and the smoker temps never got much over 80 as I just used the MES with the heating element turned off.