Smoking cheese tomorrow. Any last minute tips?

[DoubleJ]

I have an offset can I will be burning wood in and a dryer duct linking the can to the smoker where the cheese will be.  Any last minute tips?

[onmygame]

Yeah - don't leave the the fresh out of smoker loaf on the counter to cool if your lab or similar sized dog can snatch it.

Poor thing will be bound up for a week 

[92xj]

Don't get over 90 degrees. I like 70.
After smoking for however long you want, let rest on racks on the counter for an hour or so. Vacuum seal and throw I'm fridge, not freezer. Don't touch it for 4 weeks minimum.
Anything sooner you might as well eat an ash tray.

[NRA4LIFE]

What 92 said.  I like no warmer than 80 and smoke lightly for 1.5-2 hours max.  Vacuum seal and fridge it for a month.  Then you can freeze or eat.  I like the softer cheeses.  Gouda is my favorite, pepper jack is good and mozzerella too.  Compte is good too (if you can find it).

[Alchase]

Keep one block for a chef sampler, you know so you can taste it at different times on smoke to determine how much smoke you like, lol

[KFhunter]

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How does the Tillimook medium cheddar smoke up? 

[jrebel]

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How does the Tillimook medium cheddar smoke up?

Amazing?  Buy the huge loads from Costco and cut them to size before smoking.  I love smoked cheddar brisket nachos.   

[Timberstalker]

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I want to get going on this too



How does the Tillimook medium cheddar smoke up?

Amazing?  Buy the huge loads from Costco and cut them to size before smoking.  I love smoked cheddar brisket nachos.   

How’s your cholesterol??
 
Sounds amazing by the way.

[HighCountryHunter88]

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How does the Tillimook medium cheddar smoke up?

  I only smoke tillinook

[DoubleJ]

I've got 2 10lb loafs of Tillamuk medium cheddar, 10lb loaf of swiss, 10lb loaf of provolone, and a 2lb loaf of Tillamuk white cheddar

[Alchase]

Try a Tillamuk Sharp Chedder with a about 4 hours of smoke!
One of the best tasting cheeses for crackers I have had.

[hunter105]

I've smoked a couple of 5 pound blocks of medium cheddar, must be kept under 100 degrees during smoking.  Only took a week in the fridge to be edible.

[Blacklab]

Tillamook pepper jack is my favorite.

[branches]

I did a 10lb block of sharp cheddar and cut it into 4ths and smoked it at 85 degrees for 6 hours. I let it cool in the refrigerator for about 4 hours and then vacuum sealed it up for 4 weeks before I opened up the first one. It had a very strong smoke flavor. The next one I opened up a week later and it was still strong. I think less is more on the smoke. My next batch will be  2 hours max.

[brew]

i buy Havarti from cash & carry...2 hours smoke with apple and vac pac it for 2 months...awesome