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Re: Smoking cheese chris_c #15439641 11/21/20 Joined: Feb 2002 Posts: 18,667 Likes: 1 S sse Campfire Ranger sse Campfire Ranger S Joined: Feb 2002 Posts: 18,667 Likes: 1 Originally Posted by chris_c Originally Posted by Cheesy Cold, indirect smoke only. Heat will melt the fat. I cold smoke, 55-60 degrees for 5 hours. Vacumn seal and toss in the fridge for 30 days. that's thinkin ahead

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