Man it's freezing (literally) out there tonight (31 degrees and windy), but I am making sammies for the guys at work tomorrow and I promised to smoke the cheeses tonight.
Here's a few half wheels of cheese in the smoker. Edam,Toma Valmonte, and Havarti with dill, on top and manchego and Mahon' on the bottom.
Second pcture is after about an hour and a half of very light cold smoke.
I only used 4 cubes of charcoal and a few chunks of cherry and added a few tablespoons of hickory sawdust. I let it chill out side for an a little over an hour and it was great!
The Havarti is so soft and creamy even at about 80 degrees it wanted to melt into the grates. I never smokes Havarti before it is excelent smoked!
oh yum... they look soo nice
What are you using for a smoker/smoke generator, Debi?
For the cheese used my Camp Chef Smoke Vault. Love that smoker! It's spent 4 years in the snow and still works great. It's my favorite one. Cheap to use. I use it with charcoal and propane for big meat smoking or just charcoal for cold smoking. I smoke all year round as long as I can chop the ice off it in the winter.
I got $60 in my tip jar today!