Cold smoked cheese

MasterC

Picked up a new pellet smoking tube and thought I'd try smoking some cheese. 
Filled it up with extra fine hickory chips, lit it on one end with my torch and it smoked five hours before shutting down. It most likely would've gone another two.
Mozzarella, pepper jack, sharp cheddar and extra sharp cheddar were smoked for hours at 72°then rest, vacuum sealed at room temperature and put in the fridge to mellow for a couple weeks.

Dyal_SC

Look great. Those make for awesome Christmas gifts too. 

OhioEgger

You did it just right. Next time try a different type of wood -- you can really tell the difference.

MasterC

I'll try some other woods in the future. For now I have close to five pounds of extra fine hickory hanging around for my Cameron's stove top smoker. I'm hoping to use up a little bit. One bag will fill the tube six or seven times, I think.