You will need a Bradley cold smoking adapter kit for this recipe.

We have the cheese in the cold smoking chamber for 5 hours and 35 minutes and the temperature there is 75°F (23.9°C).

Do not go over 90°F (32.2°C) and you want to smoke it for about 6 hours to get really nice blocks of mild cheddar, sharp cheddar, mozzarella, swiss cheese, jack cheese, etc.

Check-in at 2 hours - at this point, you would’ve used around 5 Apple bisquettes (20 minutes each - 1 hour 40 minutes total).

The temperature inside would be around 69°F (20.6°C).

Cold smoke for another 2 ½ hours for another check-in.

Smoke for another 30 minutes and remove the cheese (around 5 hours of smoke in total).

Recipe By: Miguel's Cooking With Fire