Hickory smoked cheese

Had to try it as I bought a load of hickory dust the other week!!! I thought that it would be too strong a taste, especially if I left it in there for +6 hours, but hey if you don't try you don't find out.

So a piece of regular mature cheddar and a small piece of Stilton went in for four hours, suitably wrapped in some muslin. Once out, they were left for five hours or so before being rushed to the table - we had some friends round who wanted to try the cheese. I would have preferred to have left it overnight to mellow a bit. But no! 

Outcome? Another one to repeat!