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
Super_Dave wrote:
I would feel better making a bourbon sauce for bread pudding or ice cream than drinking it after the cheese soak.
What Super Dave said. You could always blend the bourbon with a tsp of real butter or a tablespoon of honey.
Good luck with your smoking. Keep us posted on how you like it.
