Well, it's Springtime and I can get into the courtyard, now that the snow has melted.... I cleaned up the BBQ to ready it for the year, and this morning is a perfect day to smoke some cheese.... It's 43*F outside, the smoke tube, loaded with Alder pellets, has been going for about 45 min. and is smoking well, so I put in the cheese.... it will be done before it gets very warm outside.... a true "cold smoke".... The plan is to smoke the cheese for 3 hours, turning them every 45 min.... We have a couple of Farmhouse Cheddars that are 8 months old, and a Lancashire that is 4 months, with a quarter of each left.... In addition, we have a quarter of an Edam that is 6 months old, and a quarter of our Kefalotyri that is also 6 months.... All have been sampled before, and then vacuum bagged to age to where they are now.... I'll take a photo each time I turn the cheese over, and post them here so that you can see the progress....
Our smoking setup is detailed in the threaded linked here....
http://cheeseforum.org/forum/index.php/topic,19109.0.htmlBob