Bear with me folks! I'm on a mission. I recently purchased a Big Kahuna Smoke Generator with air pump for cold smoking cheese. I've installed 2 Weber grill grates in a 30 gallon galvanized trash can. When the Kahuna comes it will attach permanently to the side of can. I plan to experiment with Jack Daniels Smoking Chips, Hickory, Applewood & Mesquite Chips for starters. I've been reading everything I can get my hands on about smoking cheese. Which brings me to my question. If I start out with "store bought" cheeses that have been refrigerated, can I seal in cheese wax after smoking and store in a cool space or do I have to refrigerate again? Evenually I want to make my own Cheddar & Gouda Cheese for smoking. Any info will be greatly appreciated from you folks on the forum!
8)
8)