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[EarthNSky <erthnsky AT bellsouth.net>]

 There are several different ways to smoke
cheese. Fresh/Soft cheeses can be cut into 1 1/2 inch thick pieces
(strips or cubes) and laid upon a rack near the top of the smoker. If
the cheese is too soft, to stay on the racks, simply place a piece of
oiled cheese cloth under the pieces. Or Fresh/Soft cheese can be
placed into a oiled cheese cloth bag and hung in the top of the
smoker. Its critical to keep the smoke house temperature below 75
degrees F when you smoke Fresh/Soft cheeses. Higher temperatures will
cause the cheese to melt before its properly smoked. Smoke the cheese
for two hours in a lite smoke. Heavy smoke will give the cheese a
sooty flavor.

Store bought aged cheese needs to have any rind, peel, wax coating or
other protective covering removed before smoking. The cheese can be
crumbled, cubed or sliced and processed the same way as Fresh/Soft
cheese. Or once the protective covering is removed, placed into an
oiled cheese cloth bag and hung in the top of the smoker. Usually,
whole aged cheese is smoked for 4-6 hours and used within 2 days.
Serve warm straight out of the smoke house with bread, onion, apple
and a bit of vino.

Ya might also want to try smoking nuts, seeds, hard boiled eggs,
oysters, clams and blueberries.


--
Bevanron of EarthNSky Farm   Sleep well tonight, for somewhere in the 
ocean's depths, MY son is protecting YOUR freedom.