Smoking the Cheese!

[ADAduckhuntr]

Awesome!
Thanks for the recipe.

 

[Gaffer1968]

In the spirit of it being March and St.Patricks Day coming up, I decided to cold smoke some 12 month Aged Irish Cheddar. I smoked it for 4 1/2 hours with Applewood and a very little Hickory. Before any comments that that is too long, it's a 5Lb wheel. Wrapped it in butcher paper overnight, vacuum sealed and its now in the fridge for the next two months to normalize. Can't wait!

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And what, pray tell, are your recommendations for cutting the cheese? (Sorry, I just couldn't help myself) :0)