My 4 rack Bradley is setup for all my cold smoking. I use allot of hickory, apple, maple when i cold smoke cheese. Here are some i did not long ago. I date and vac seal the cheese. Some i have had for 9 months sealed.
I am doing some fresh mozzarella tonite in preparation for our 4H cooking class this weekend. We are going to stuff meatballs with fresh smoked mozzarella and I need more. The best part is that as soon as it is cool we can eat it. No two week wait. I have about 5-6 # of hard cheeses I need to get some time to smoke though