15lbs of cheese in the smoker

[Jason]

The first batch of cheese I smoked turned out really good
Since I'm already getting low on smoked cheese I figured it was time I should get another batch going.
5lbs each of Med Cheddar, Colby and Pepper Jack. I'm using a 50/50 mix of apple and hickory pellets.

[Jason]

Forgot to get a pic before packaging.
And the last time I smoked cheese i used the top two racks only and today I used all three of my
racks, which turns out the bottom rack is a little to close to the AMNPS, I had two bieces of cheese
that were directly above the smoldering pellets and it melted the cheese a bit to much 

[whitey]

Yum.. Looking good.

[Wea300mag]

Jason, you don't mess around when you do a batch of cheese.


Looks great, thanks for the reminder, I need to make up a batch.

[sled]

  After you package it do you freeze it?

[ShaneTyTrey]

What temp and for how long?

[Button Nubbs]

What temp and for how long?

 

[Blacklab]

Nice, smoked cheese is good the wait sucks tho 

[longashes]

Looks good! 

[Jason]

What temp and for how long?

 

temp never got above 70*, Smoked for 3hrs.

[Jason]

  After you package it do you freeze it?

I've never tried to freeze any, never lasts long enough.

I just vacuum pack it.

[whitey]

We freeze it and it works great.

[Moose22]

Jason My Culinary Brother,

Thanks for the info and inspiration. I have been itching to get the smoker working and since I have not been salmon fishing yet I revisited this thread. My first attempt at smoking cheese and I am very pleased with the results. Since we were in the mood we went ahead and did some home canned salsa and what the hell even smoked a couple of chicken hind quarters for dinner.

Thanks again and we look forward to trying our smoked cheese.

[dscubame]

Jason that looks great!!  I got to get off my arse and smoke some cheese, thanks for sharing.

[Kola16]

  Smoked cheese is the best