More smoked cheese
With morning temperatures at a balmy 16 degrees it seemed like a perfect morning for a cheese smoke, plus, my stash is getting low. 10 pounds of medium cheddar and 4 pounds of Swiss.
Forum Discussion
garmp wrote:
Holy Cow!!! magnus, you did it again. Jim Beam marinate. Gotta try that!
I have a couple of Amazen tubes I use, but my preferred method is a soup can with holes along one side, 20 or so, a hinged open end with a cheap pencil soldering iron from Harbor Freight. Fill the can with Alder chips, insert the soldering iron and let it smoke for about and hour or so. I generally refill the can, or in my case, use a second can full of chips and continue to cold smoke, depending on the amount of cheese.
Marinade! WOW!!
The can idea is great. Marinated cheese can be done with your favorite liqueur too.
