Say Cheese

[Suzie-Q]

Hey everyone!  I've tried this cold smoke cheese method twice and enjoyed the results: https://www.youtube.com/watch?v=iW1M5OMLPbg  I have used Cheddar, Colby/Jack, Mozzarella, Pepper Jack and Swiss.  Woods I've tried are Hickory, Apple and Pecan.  The wait (mellow) period of 3-4 days is very important.  I brought a nice selection to a Christmas Open House and it disappeared. 

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[old sarge]

Always great when the food disappears.

[DivotMaker]

Good alternative to the cold smoke plate.  I use the plate, and like it a lot.  Very well-insulated, and makes the task of cold smoking easy.

[Suzie-Q]

The cold smoke plate is on my Christmas "wish list".  Here's hoping. 

[Suzie-Q]

Guess who got a Smokin-It cold smoke plate for Christmas?  

[Pork Belly]

A few things I would do differently:

Use Chips or pellets and smoke at 100 continuously. Smoking at 250 even in short burst is not cold smoking. It may impart flavor but low steady temps are better. I would salt the ice pan as you would when making ice cream, also using a solid block of ice frozen in the pan to give you a greater heat sink.