[Steven B in PV]

Smoking pepper jack, cheddar and mozzarella with apple wood chunks and wine barrel chips at 90F.  An ice tray below the cheese keeps the cheese from melting.  All is now vacuum packed and frozen to age at least 3 weeks to infuse the smoke throughout the cheese blocks.  It's a first time experiment using 6 lbs. of basic block cheese.  Also, cold smoked 2 lbs. of cream cheese.  Added a little more heat to smoke a moose sirloin.  Sliced the moose carpaccio thin over salad this evening along with the smoked cream cheese and salmon gravlax on crackers.  It all goes perfectly with my 2012 Cabernet Franc, aged well.

There's often more to photos than is readily apparent.