We’re in those cold months where the grill may be snowed in… or it’s just out of the routine to go out and grill.
The cold weather is a good thing if you’re thinking about smoking cheese. You do it with cold smoke and try to keep the cheese from melting at all. Take a look at our experiment and if you are ready to try it at home dig deeper into the process and uncover the recipe for Mac and SMOKED Cheese here – just hit the link.
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[...] You can produce smoked cheeses on your own. They will be much better than the “smoked, processed cheese product” that you buy at the grocery store. Handcrafted smoked cheeses look about the same after smoking as they did before, with just the slightest tint of color. However, the smoke aroma and taste is much stronger than in most commercial products, based largely on the type of wood you use and the amount of smoke you apply. Watch The Smoked Cheese Episode [...]