Is my cheese to cold

[okiej]

Ambient temp 28 with a high of 30 today. Using a-maze-n dust in a maze tray. Pitmaster choice-cherry/hickory/maple blend. Smoker temp holding at 37F. Thats pretty cold, well under 90 and above 32. Cheese is: Muenster, Sharp Cheddar, New York Sharp Cheddar, Colby-Jack, Pepper Jack. Hope it isn't Too cold. Last time I smoke cheese it was awesome, but I ate it all :sad:

 

[thirdeye]

You are fine. I'd sample after an hour (slice a thin piece from an edge, then taste an inboard slice) and this way you can dial in the smokiness you like. When you are done, give it plenty of counter rest so condensation won't be an issue.

 

[jzadski]

I totally agree ^^^. Have done in the same temps