Cliff
Steelhead
Hello, any tips for smoking cheese? Things to watch for, etc.? I smoked some Tillamook sharp cheddar and pepper jack last night in my Little Chief. I followed a youtube video suggestion where they place a pan of ice cubes on the second rack from the top, and the cheese on the top rack, and then you leave a crack about an inch wide between the lid and the smoker. I burned one pan of hickory chips, turning the cheese over once during it's time in the smoker. Refrigerated overnight and just tried it, it's really pretty good. I was wondering if I should freeze it - does frozen cheese crumble and get nasty? Or just refrigerate it in ziplocks? Just asking because I'm interested in long-term preserving. Thank you.