For the past several years I've been perfecting my pizza making skills (see my newbie introduction @ http://www.pizzamaking.com/forum/index.php/topic,28756.0.html
) and this coming year I'm adding smoked cheeses to the ingredient list.
That said, I'm not sure how much it's been discussed in this forum but I wanted to share my experiences with making my own smoked cheeses. I've been smoking meats and fish for most of my adult life and recently I discovered, and now learning, the art of charcuterie (love that maple bacon) and sausage making so it was a natural progression to add smoking cheeses to my list of accomplishments.
Buying smoked cheeses is expensive, especially here in South America, so last year I purchased a cold smoke generator from A-MAZE-N Products, Inc. http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
Since buying the A-MAZE-N pellet smoker I've made numerous batches of all different types of cheeses and each batch came out perfect. I've even started selling cheeses to my golf buddies and one local restaurant (helps pay for all those lost golf balls).
I highly recommend for anyone who is buying their smoked cheeses to give smoking your own cheeses a try. It's easy to do and the time and effort in minimal as is the cost.
Hope someone finds this post helpful