Just put 2 kgs of cheese on just now photos to come
Okay smoking cheese in summer is a little hotter temp than I like, and it tends to release some of the oils form the cheese. When this happens I have found the end result is a dryer or has mature type of texture to the cheese. Smoking time is 1 hour and then I normally put some steak on for a meal later.
After smoking I wrap some of the cheese in glad wrap Ior baking paper, this cheese I want to use in 2 weeks and vacuumed seal the rest. The smokey smell in the back fridge lasts for ages btw.
I have found that letting the cheese rest mellows the smoke flavour and it is not a harsh flavour when tasting/eating straight away.
Normally I add some flavour in with the blocks like black pepper or soy mainly wanting to keep a savoury flavour or profile.
This thyme (excuse the pun) I will try some thyme and some thing a bit wild maple syrup.
I have had some cheese in a vacume pack for 6 months before opening without problems. The biggest problem or risk to the cheese is mice the 2 legged family member variety.
I use a 1kg block cut into 6 or seven pieces and don't use flavoured cheese before the smoking process.
Hope this enspires oh yeah 4 litres of water for ice making was done at the same time.