Has anyone cold smoked a whole wheel of cheese in one piece? My wife took some of my smoked cheddar to her workplace and everyone really liked it. They are involved in international trade and travel often. So anyway her boss comes back from a trip with a round of white cheddar that weighs about 8 lb. and asks her if I could smoke it for him. I can cut it up if needed, but thought it might be kind of cool to keep it as a whole if the flavor would be OK. So should I slice and dice and stay in my comfort range or do the whole wheel at once and hope it works? I am only concerned with making sure the smoke will penetrate enough to get the good flavor that we have achieved in the past. Thanks for any advice.
Cedar Rapids, Iowa