Garnering feedback, am I doing something wrong / right.

[GUS]

It's blooming hard to extract opinions re: intensity of smoke too much / too little / just right.
& just like goldielocks i'm having trouble with getting it just right.

It boils down (annoyingly) to folk who just like smoked cheese, "full stop" ..so as I smoke it, mature it & they open the vacuum & devour it tout-suite there is no more word comin back other than satisfied noises & when is the next lot heading our way?

I like a heavy smoke, they clearly do, all of us having lusted after smoked cheese for decades, so unless I swap tar for cheese i'm not learning.

So what's the best way to get feedback, preferences & suggestions out of folk, who like smoke!?

The wife, on the other hand finds anything beyond a tickle of smoke too much, unless it's to the level of a processed bavarian supermarket smoke, ..stark contrasts indeed.

[yotmon]

Hi Gus, Iv'e only smoked cheese a couple of times, the first one was only given an hour or two and had a delicate smoke flavour - I was concerned that I could ruin it if left too long. But the second one I left on for a full burn whilst smoking a cured belly. This really had a strong smoke flavour but was thoroughly enjoyable.

Would it be beneficial for you to purchase different smoked cheeses that you all like and then try to emulate the strength of their smoked flavour. At least you would have something to aim at.

[GUS]

I think i'll have to simply resist banging cheeses in for full term smoke & faff about with one block cut into 3 pieces to reflect intensity on a scale, however, whilst I know what I like, what the wife doesn't, (kid not a fan so far, so i'll steal some of her stash & tickle it for an hour in smoke to see what happens, however if I gave anyone a score card it simply wouldn't get done, lost yes, filled in, ..no.

The other aspect when gifting your homemade food items is people tend to be very polite because they value a food gift, & may make all the right sounds unless you almost bully them for opinions.

I don't wish to be a cheese bore & only allow folk to eat "my" smoked fare in my presence under my orders for a sliver in the mouth & a clean palate between bites, it's cheese, not wine snobbery ( though I love a good glug).

So far if it hasn't got good colour & bark it's not had enough time, but that's purely my taste-buds, samples & perspective, it's hard to rationale unless you can see folks reactions isn't it.

With the price of petrol i'd prefer to stay in & spend it on cheese!

Shame we haven't got a guideline "cheese board" listing for typical smoke times, foods they go with & resulting flavour, if only it were that simple.