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Cheese cold smoked


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Hi Kamado people,

I smoked some cheese about 2 weeks ago, used cherry. Used cold smoke method reached about 40°C internal and the cheese held shape and went for about two hours.

Cut reasonably small pieces as recommended and then left to cool and vacuum sealed.  

The selection I have are:

Massdam – Swisse Dutch

Colby - OZ

Goat cheese -

Red Lester – English

Edam – Dutch


I haven tasted all but I am happy with the Colby and Goats. Ill try my flavor Red Lester over the weekend. I would like a stronger smoke flavor

Any recommendations welcome


Keep smoking



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