smoking cheese

I smoked baby Swiss, Cooper, and Cheddar a few weeks ago. Let the cheese get to room temp before putting it on the smoker. I use hickory pellets as well. Typically I smoke for 2 hours, then bring back inside to sit for another hour. One thing I've learned is to NOT sample for at least 2 weeks. Most of the smoke is on the outside of the cheese at first and can be bitter. After a couple weeks, it migrates into the cheese and is much more mild. Swiss seems to need less smoke than Cooper or Cheddar, at least from my experience.

I left sit for an hour as well, brought it in and wrapped it for overnight storage, then food saved it this morning. I am gonna let it sit for a week or two to see what that does

apple worked great for me and alder is good too. I cold smoke with sawdust. Hickory and Misquite have a bit more bite to them

I just did cooper sharp again last night and it had a much milder smoke taste. I am going to try it next with the Swiss and pepper jack. The hickory was strong in those. I used apple chunks

Let the cheese sit for like 30 days. The smoke will "mellow" with time.