Ingredients Main Blocks of Mild Cheddar Cheese Recommended Wood Chips: 2 parts Maple, 1 part Cherry, and 1 part Hickory Share this recipe Print the recipe Instructions 01 Load smoker with blocks of unwrapped cheddar cheese. 02 Cold smoke for 3 - 4 hours at 80°F - 90°F. 03 Store in the refrigerator for 24 hours. 04 Vacuum seal blocks and store for minimum of 2 weeks. Share this recipe Print the recipe
