- Aug 31, 2009
- Reaction score
- Lexington, SC
I got the A-Maze-N when it first came out. I didn't see any videos or how-tos on cold smoking cheese. I'll have to get a slap of mozzarella and give it a try with pellets and "aging" afterward.Well that’s the problem. Every “how to” on cold smoking cheese I’ve read or watched says you need to wrap it tightly in plastic and refrigerate for at least 2 weeks before eating or it will “taste like an ashtray” (their quote, not yours)
As for what cheese to use, any hard cheese should work, Gouda being my favorite, or pepper jack, and I bet smoked Romano would be awesome.