If you like making mozz because of the streching Provolone is also a stretched cheese…But takes 3-4 hours to make plus aging time of course….And then you can always smoke it in a cold smoker. Awesome stuff….......Tip…....Use your big or little chief smoker but don’t plug it in. Soak a cup of your favorite wood chips, put them in a metal can and insert soldering iron….Walla…..Cold smoker…...60 degrees of less depending on the weather….

The cons of having an apartment, no open fires etc LOL

http://www.rickandlynne.com/rick/go/forums/viewthread/648/#4104

cold smoking is so easy to do at home, and safe

smoke detector is one of the problems, its hardwired so no battery to take out. Contemplated in doing it in the bathroom and use a flex tube to the vent.

I am going to make smoked gouda tomorrow. I am buying me a soldering iron this afternoon. It should be a new adventure in cheese making. I thought about adding liquid smoke to the milk but I really didn’t want to do that. I have a Big Green Egg so I am going to cold smoke it in there.

Hey Neil, just put a plastic bag over the smoke detector until you’re done smoking and the house is vented.

Shower cap LOL maybe will consider it, been wanting to make smoked salmon for years.