Thought you’d like to see (read description please)

This time of year, a month before the holidays, the smoking and bbq'ing subreddits get full of pics of us cold smoking cheeses. It's a pretty simple process and we all do it pretty much the same, just using different equipment. I thought the cheese sub might enjoy seeing one of my batches with 5lbs of cheddar, 5lbs of Monterey Jack, and 5lbs of pepper Jack.

Edit to add:

That's a Weber Summit Kamado and there's a smoke tube at the bottom filled with a mix of oak wood pellets and cherry wood chips to give it smoke (the chips) but without going out (the pellets). You let that flame for a few minutes and blow it out then it will smolder for 4+ hours. Above that is the diffuser plate and sitting on the diffuser plate is a drip pan full of ice just to ensure that on this 50 degree day the cheese doesn't get hot.

After it smokes, I'll let it rest a bit then I'll put one of each type into a bag, vacuum seal it, then refrigerate it to rest. I typically smoke for three hours then rest for three weeks. I'm a little late this year and when I give them out at Christmas I'll tell them not to open until next year 🙂