Cold smoking a variety of cheeses with apple wood chips!

I cold smoked a variety of Wisconsin cheeses including Mozzarella, Cheddar & Gouda.

I smoked these cheeses for several hours using apple wood chips. Once smoked, they were left to rest in the fridge for about 3 hours. After that I vacuum packed the cheese to sit and rest for at least 2-3 weeks before eating.

The cold weather outside was perfect for cold-smoking foods. I was able to keep the smoker temperature under 80 degrees the entire time.

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