Cold Smoker For Cheese Recommendations?

[wharris]

I know what i am gonna make this summer.  Nice job!

[chilipepper]

Gerrit, those smoked cheeses look awesome!  I must try this as well sometime.  I did find a little nugget through good old Google and might have to give it a try especially since the price it good.  How to Build a Cold Smoker

[LadyLiberty]

Really cool, Gerrit!

We have a Traeger smoker, and there is an option to buy a cold smoker attachment.

your experience has encouraged me!

[LadyLiberty]

Gerrit, those smoked cheeses look awesome!  I must try this as well sometime.  I did find a little nugget through good old Google and might have to give it a try especially since the price it good.  How to Build a Cold Smoker

Wow... Elegant and simple!  Thanks!

[Likesspace]

Everyone,
I can tell you that the link Chilipepper posted does work perfectly.
I gave this method a try with a wedge of farmhouse cheddar last night and I actually got too much smoke on the cheese.
Even though smoke literally "rolled" out of the grill when opening it up, the cheese itself felt like I was taking it straight out of the fridge. I'm sure that had to do with the 20 degree temps. we have been having but all in all I am very impressed.
Now I just have to figure out how much time to leave the cheese in the smoker.
This particular try has a taste that is wildly overpowering.
Hopefully it will mellow some with time.

Dave

[Cartierusm]

Sounds as though you're making progress. Does the cheese sweat when you do this, maybe this should be directed at someone who's not smoking in 20 degree weather? Sweating as if it were taken out of the frig for an hour.