Well, this was my first attempt at smoking cheese. I suppose the first rule would be, don’t go off to the back forty and start up a conversation with the neighbor. Opps. My trial was a little too hot for a little too long.
I found that you need a really cold smoker. Only use enough coal to get some wood chips to smoke. You don’t want any heat in your smoker as it tends to separate the fat out or melt the cheese. Fortunately I had aluminum foil under the cheese (just in case) which caught and formed it (along with a few smoky cheese sickles on the sides). The kids and the in-laws still liked it. I used hickory to provide the smoke but I’ll bet that apple wood would be even better. And I chose sharp cheddar cheese to use as a guinea pig. You only need to smoke the cheese about an hour, as it tends to absorb the smoke easily.
We have a few more blocks of cheese in the fridge so I’ll be trying this again real soon. This time I think I’ll try only six briquettes!