This is the First for Me..

[doctor phreak]

like i said the first to smoke cheese ...
i did 8oz of mild chedder & sharp chedder
also did pepperjack and a chedder ranch cheeseball
now i keep the temp down my gauge said 43 but is 20 degrees off so it was actually between 63 - 75 the entire smoke....did it with a block of cherry
whites for about a hour or so....yellow for about 2 hrs or so...
i do have a questions for the cheese pros.....i took this out of the smoker let them sit on the counter for a little bit , when i was vak paking them the outside smells really i mean really smokey, did i apply too much smoke or is that normal and will it even out in the waiting period....i guess we will see in about a week.....

[Fishawn]

Yikes!.... I think it's ruined... Can you send me ALL the pieces & I will tell you what I think.. ..... NO EXPERT here, I have smoked cheese a few times, but never used Cherry.... In my experience I also did note it as being pretty strong smelling..... Vac-Pak & wait a week or so & they tasted Fantastic.... If you are aiming for Christmas Eve or Day, maybe pull them out & let them "breathe" a little before serving, which I think will mellow them a little bit.... I think you nailed it.... The waiting will mellow it out nicely..... Nice Work Mike

[SmokinLee]

The first and last time I smoked cheese it was at 80 degrees for only an hour, and both were equally smoky but not too strong. I liked it just the way it was. I am doing about 6 pounds in the morning.

[dagorich]

For a first time cheese smoke, looks like you did a good job.Don't worry about it being to smoky it will mellow out after being refrigerated. I did 2 pounds each of Sharp Cheddar,
Mozzarella, and Gouda today. Smoked all of it with apple wood for about 2hours, turned out great.

[RowdyRay]

Well from the pics it doesn't look overly done. You should get a slight color change.

I think you did fine. The last batch was in a little over 2 hours total. The white cheddar and pepper jack a little over an hour and the cheddar a little over 2. Seems to be plenty. You can always adjust it next time. Leaving them sit for about a week really makes all the difference. You'll see what I mean. Let us know what you think.

[wutang]

I haven't smoked any cheese for a while. You just gave me a craving for it though. I might have to smoke one of those cheeseballs too, my wife loves those things.

[crusty ol salt]

looks good.... and my "to smoke" list grows and grows...

[curious aardvark]

I tend to smoke for around 2 hours.
And yes the smoke flavour mellows.
Clingfilm it for at least a day. The longer you leave it the more even the flavour becomes.
This year I clindfilmed it for a day and then vacpacked it all. (and at some point I will post pics)

Most important thing is to keep the smoke light while smoking.

[Whisky Fish]

looks good.... and my "to smoke" list grows and grows...

Ditto!

[Uncle-Honky]

Holy Christmas cheese smoke! Man Mike it looks good bud, but I am with Scott here. You may want to send it to us, so we can dispose of it properly
Happy crackers and cheese!