Posted by markh on November 11, 1996 at 09:08:39:
In Reply to: SMOKING CHEESE posted by SONNY JIM on November 11, 1996 at 06:49:34:
: DO ANY OF TOU SMOKING EXPERTS HAVE A METHOD OF SMOKING VARIOUS TYPES OF CHEESES??? MY RIG IS A BRINKMANS PROFESSIONAL MODEL AND I ALWAYS END UP MELTING THE CHEESE INTO OBLIVION. HELP!!!
Sonny Jim,
Take off any wax or other covering and slice it int
o
smaller chunks, about 2 inches thick. A cool temp.
of 75 degrees or lower for a couple of hours with a
very moderate amount of smoke will produce a pretty
good smoked cheese. Soft cheeses will melt sooner
than firm varieties. Serve
at room temperature for
best flavor.
I almost always go the chemical route and buy our
smoked cheese at the grocery. I still remember the
TV commercial that touted "better living through
chemistry". Am I showing my age here?
Goo
d luck