I musta missed that chapter on you can't cold smoke cheese above 50*
Using my Amznps with apple inside my GMG DC
Bring in the Bradley to the cold smoking event.
The GMG nor the Bradley have any power or heat running.
High today was 88* so i did use some ice in the Bradley to keep the temp down.
Chees today is.
Cabot Alpine blend 2ea
Cabot white oak cheddar 2ea
Swiss 2 ea
Sharp cheddar 2 ea
X Sharp 2 ea
1 Philly cream cheese.
Natural air draw pulls the cold smoke into the Bradley, vent 100% open.
2.5 hours later, resting before vac sealing. The cream cheese will just get plastic wrap.
I like to keep the cheese vac sealed for 2-6 months so it mellows some.