Hi everyone, I'm new here and found you searching for more info on smoked cheese. Here in the midwest it's just been an awfully hot summer so I took an unused mini fridge and converted it into a cold smoker. I works, has a test run of 2 pounds of white cheddar. Only trouble is the compressor gets hot and shuts down so I'm adding a cooling fan. It keeps the cheese cool and below 80 where it takes on a great flavor. I vac pack it right away and then into the back of the fridge to age, usually 2 months but we usually break after 1 and open a block.
