Guns & Outdoors Forum

Since I don't have a true cold smoker, the only time I can smoke cheese is when the temp's below 40°
Forecast is upper teens tonight, so I currently have 4# extra sharp white cheddar, 2# Mozzarella, 2# Colby Jack and 1# of pepper jack warming to room temp.

I'll have to check my stash of pellets and see if anything strikes my fancy. If nothing does, I'll fill my small smoke generator with hickory pellets and smoke it later tonight.

Just got a small smoker that I am going to set up as a cold smoker, when the weather warms up a little.
Tried smoking cheese with my electric smoker just using the wood chip pan but still got a little too hot, cheese was slightly melted but tasted vary good.

Well, I decided to go with apple for the smoke

All 2# blocks except for the Pepper Jack
1# Pepper Jack
Mozzarella - - Monterey Jack
Sharp White Cheddar x2

I should do that. I’d have the advantage over you though, I could smoke AND freeze it at the same time. It was a new record low here this morning, -10.

Well, when I pulled them out, the temp on the smoker was reading 33°

Damn, that looks good. But I wouldn't know what to do with all that cheese!

Wambli Ska wrote: ↑Wed Jan 28, 2026 6:21 pm Damn, that looks good. But I wouldn't know what to do with all that cheese!

Well. You slice it and eat it.

It freezes very well, actually.

CPJ 2.0 wrote: ↑Wed Jan 28, 2026 7:18 pm

Well. You slice it and eat it.

It freezes very well, actually.

My attempt at freezing cheddar didn't work out so well. Made it too crumbly to slice