Step 1

Set up smoker to cold smoke, using either a tube smoker or cold smoke generator. Add applewood. Use a grill surface thermometer to ensure temperature does not exceed 80°F or 26°C.

Step 2

Place cheese blocks on smoker grates. Close lid and leave for 2 hours. Turn cheese over every 30 minutes.

Step 3

Remove cheese from smoker and wrap in parchment paper. Avoid wrapping too tightly, and allow cheese to breathe.

Step 4

Transfer cheese to refrigerator and leave for 24 hours. Unwrap and transfer to vacuum sealed bag. Leave to rest in refrigerator for 1-2 weeks. The longer you leave the cheese, the better the taste will be.