I usually buy cheese to smoke in 2-1/2# blocks which I then cut into 5-pieces, about 1/2# each piece. I also cut the 1# chunks of specialty cheeses into smaller 1/2# pieces. Wondering if it is really necessary to cut the cheese into smaller pieces, or can I smoke the larger blocks just fine?? The smaller 1/2# pieces seem to pick-up plenty of smoke flavor with about a 1-1/2 hour cold smoke time in my Amerique. Would larger pieces then require more time to get smoke flavor all through the block of cheese?
Original Post