Quote:
Originally Posted by smitty81
How do you smoke your cheese?
I assume it's a cold smoke but for how long?
Also, how do you keep it from turning rock hard?
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Yes, it's a cold smoker. An 18" Weber with a 15 watt element in a smoke can.
Every smoker is going to be different due to how much smoke they make and how well they trap/contain it. Additionally, it depends on how thick and how much surface area there is for what you are smoking. In my case, I typically use 8-10 oz rectangular blocks (about 7"x2"x1" to 8"x2"x2") and smoke the cheese for about an hour, sometimes as long as two if I'm using a very mild wood or the element is nearing the end of it's useable life. Someone with a different smoker might have different times. It's something that you just have to experiment with to find the smoking time that works for you.
Never had an issue with it hardening anymore than just it forming a slight rind, which is to be expected.