Cut the cheese so that the pieces are about 2 in. x 2 in. x 1 in.

If possible, hook up the cold smoke adaptor to the Bradley Smoker.

Set the smoker so that the temperature stays below 90°F, using Bradley Smoker Apple or Cherry Bisquettes. If the temperature goes higher than that, open the door to release heat from the smoker.

Place cheese on a magic mat that is resting on a smoker rack. Keep the cheese about 1 inch apart.

Smoke the cheese for 1½- 2½ hours. The longer the cheese smokes, the deeper the smoke flavour the cheddar cheese will have.

After smoking, place the cheese in freezer bags or wrap in plastic wrap. Place in the fridge for about 2 weeks before eating, allowing the cheese to mellow and the smoke to diffuse through the cheese.

By Steve Cylka