My second attempt at cheese. Loved the first one, but had to wait it tasted good before doing anymore.

The first 2 are close ups of some Colby. Cut in half, one side marinaded in some Chipotle hot sauce, the other in the brine/juice of pickled Jalapenos. When removed from their liquid nap, the aromas were strong, I hope they keep them after the smoke.

http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03812.jpg

http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03813.jpg

The Chipotle and Jalapeno ones are in the upper right hand corner.
The upper left is plain pepper jack, second from the top left is pepper jack with 50/50 paprika and chille powder.
The bottom ones are both Gouda. One on the left has a layer of Dill rubbed into it.

Ready for the smoker.
http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03814.jpg

After 4 hours on the smoker. Didn't want them on quite that long, but I forgot I was doing them, if you can believe that.
http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03817.jpg

All bagged up ready for a nice nap in the fridge. Taking these ice fishing the middle of the month.
http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03818.jpg

Dang sure oughta have some flavor!...:thumb:

Never thought of "brining" cheese before smoking, great idea. Does the brining really work?.... And what flavor wood do you like to use. Nice work :thumb:

Great job on the cheese smoke. :drooling: Kudos for the post...:thumb:

Nice post, nice pics. I am looking forward to your thoughts after taste testing! I really like the sound of the chipotle one.

Definately remember the taste review, I'm curious too. Looks great, thanks for the show.

JT