More smokey cheese.
- apple, alder, cherry, or oak
- Prepare smoker for cold smoking.
- Lay cheese sticks on grate with about 1⁄2 inch between them.
- Apply light smoke for one hour, maintaining temperature less than 90° F.
- Remove cheese sticks from grate and refrigerate in Ziploc bag for 4-10 days.
Yields: 24 sticks
Cook Time: 60 min
Source: Jeff Phillips