Lidl’s finestcheapest this time around, as an experiment to see how it comes out. Mature and “normal”. It feels a bit “rubbery”, but perhaps that will change once the cheese is smoked and has had a bit of time for the flavour to develop.
As it went into the smoker:
And after three-ish hours:
I’ll give it 24 hours wrapped in greaseproof paper, then vacuum seal it and leave it for five weeks for the flavour to develop.