About 4 weeks ago I cold smoked some pieces of medium cheddar for 12 hrs on my smoker with apple pellets. Then I wrapped all of the pieces in butcher paper for 48hrs and then vacuum sealed them so the smoke can mellow out. The first two pictures are right after the smoke and the second two are from today after about 4 weeks of mellowing out while vac sealed.
I usually smoke cheese for only 4 hours and let rest for 4 weeks. But I wanted to do some experimenting with a much longer smoke. Today, after 4 weeks of rest, it tasted very very smokey and had a slight bitter after taste. I re-sealed it and will let it sit for two more weeks to let the smoke mellow out more.
I plan on opening the other pieces at 6 weeks, 8 wks, 10 wks, and 12 wks to see which length is the best to let the smoke mellow out.
by BrokenArrow1283