I just did my second batch of cheese 0n 12/30. Had Cheddar, Meunster, Co-Jack, Mozarella, Chipotle Gouda, and Chile Lime Gouda. I have an A-Maze-N smoker (the kind that uses dust and not pellets), it doesnt produce large amounts of smoke but doesnt produce a lot of heat either. Keeping it under 90 degrees so the cheese doesnt melt was not an issue as temperatures on a 45 degree day never broke 70 degrees in the smoker. I smoked for 4hrs with hickory and plan on aging it for a minimum of 2 weeks but probably going to try for 3-4 weeks.
My first go at it was 2 blocks of cheddar, that I smoked for 4 hrs with hickory and let it age for 2 weeks on the 1st block and 3 weeks on the second block. Both turned out great but the one I aged 3 weeks was definitely much better than the 2 week cheese.
*Weber Mini WSM x2 *
*Weber 22.5in OTG x2 *
*Weber Touch and Go Performer *
*Sublime Smoke UDS*
*Maverick ET-732 * World's Fastest Blue Thermapen *