Ah so that's where i've been going wrong on my stilton (thanks wheels) & i'll have to use the big guns (not the csg for another garlic 'speriment.
Wow the colour on that cheese, tremendous.
off topic, yesterday I could resist no longer & pulled a wedge of dark brown smoke-hammered edam out, taken further than i've ever done before (finished in January), tried some cold & straight out of the fridge, (ok dulled & not as it should be, but it was excellent for a 1 degree c fridged cheese).
Plonked it on the worktop to "sit", went back hours later, wife had bunged it back in fridge!
...got it out again, grabbed cheese slicer & took it to bed "ahem" ...sat it by the alarm ready for the morning, phenomonal, seems that at a certain point of smoke penetration (maybe turned to edible leather) it will hold flavour & texture regardless of basic temperature!?
The edam was akin to the colour of those slabs of 6 day cheese from your link Wheels, ..beautiful, I was majorly impressed, now wish to get this large smoker / bbq sorted & get on with a weeks burn on some more stilton, (sucker for punishment).
Ah man that edam, I need to take some to my local GP to explain away a request for some statins