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What cheeses do you smoke together in a batch?

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linebackeru2007 said:
So I just finished cold smoking my first batch of cheese. 3 hours inside an electric smoker with hickory pellets in the A-maze-n tube. Cheese came out very copperish in color. Was 38 degrees outside and inside temp didn't get above 75 however the cheese does have some sweat on it (condensation?). Not sure if that is normal? Thoughts anyone? The cheese got darker than I thought it would for only 3 hours.
Click to expand...


Yup---Never had any these that didn't "sweat". Color looks Great !!

Bear
 
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