Cold Smoked Cheese
I was down to my last packet of smoked cheese in the fridge, so it was time to do another batch. It's been cold enough and I finally had the time to do it. I buy the cheapest cheddar I can find fro...
Forum Discussion
opnspaces wrote:The smoke will permeate all the way, but you have to give it time, when I remove it from the smoker, I let it cool, which doesn't take long, then wrap it in plastic wrap, and put it in the fridge for 7 days, (this way the smoke works all the way through), then I vacuum seal it, ( because I can't eat 4 lb at once).
Just curious does the smoke flavor permeate all the way through the cheese? Or is it just on the surface and a few millimeters into the cheese itself leaving the center untouched?
