quote:Originally posted by Nodrog:
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?
The reason for cutting the larger blocks of cheese into smaller ones is to increase the surface area that the smoke will be contacting. The more surface area the sooner the cheese will equalize resulting in a thoroughly smoked product. If you are going to smoke the larger blocks, I would recommend waxing after smoking and depending on the amount of smoke applied and the time, allow it to mellow or equalize at 40° - 60° for at least 3 months or much longer.
Tom