ozzy
New member
If you have never smoked cheese you need to try this. I fired up 3 charcoal briquets and smoked the cheese for two hours with apple wood. It was nice and cold out "smoked this in early Feb", the smoker never got above 50* I vacuum packed them and let them mellow for at least 2 weeks. I actually smoked about 20 pounds so I have enough to get through the summer.