You want to keep your cheese below 75ish degrees so it doesn't sweat. If you go above 90 degrees you will end up with melted cheese. After you smoke, you wrap it tight or vacuum seal it, I like to let mine rest for 2 weeks minimum. I have a batch that is resting for 3 weeks before I broke open the Mozzarella yesterday which turned out great. Still have meunster, cheddar, co-jack, chile lime gouda, and chipotle gouda from the same batch still resting.
The kettle will work fine for cold smoking. You can even use a cardboard box to cold smoke if you wanted too.
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