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
Bought some good white cheddar today to smoke tomorrow along with some peanuts. Will lightly coat the peanuts with a 50/50 mix of Worcestershire & water. Will marinate the cheese for 15 minutes in a decent bourbon. What do I do with the bourbon after the cheese is marinated? Would there be too much residue to pour over ice and then... well, use?
