After a chat with the rep at the Bradley Smoker stand at this year's boat show and trying some of their smoked cheese, I thought I'd give it a go myself. Today I'm doing my 3rd batch. So far, no disasters. Internal temperature of the smoker must stay under 30 degrees or you'll end up with a puddle of cheese at the bottom. Filling the catch bowl with ice water helps keep the temp down. About 4 hrs seems right. My 2 previous batches were done at night with an outside temperature under 10 degrees. The Internal temp didn't get above 22 degrees. It's warmer today, so I hope I can keep things cool enough. Havarti and Colby is all I've tried so far.







Cheese comes out a nice golden colour with plenty of smokey flavor. Chilled down after smoking and vac packed. Ideally wait 3 months if you can.