Smoked cheese is ready to rest5lbs of cheddar and 5 lbs of Gouda smoked using @bearmountainbbq oak pellets in my @ezsmokertubes with the @yodersmokers on but not running (fan only) for about 3 hours. Then it was set open in the fridge for two days to air out before getting brushed with olive oil and then coated in the various flavors. For the cheddar:@neilsarap dayum@spiceology really ranch@bravadospice jalapeno and garlicFor the Gouda:@spiceology really ranch@spiceology rosemary dijon@spiceology guac and rollThey all get wrapped in butcher paper then vacuum sealed and will tear at minimum a few weeks. Some may be aged longer giving them time really helps mellow the smoke and take on the flavor of the rub. #smokedcheese #cheese #flavoredcheese #bearmountainbbq #spiceology #cheeselover #charcuterie