Cold-smoked cheese: Because of the very low temperature required, this is a good food to smoke after you've finished smoking other foods. Use alder wood, which imparts the lightest smoke flavor.
Remove an 8-ounce hunk of cheese (such as Colby, provolone, mozzarella or Gouda) from the package and let air-dry at room temperature for about an hour. When the outside of the cheese feels dry, place cheese in a disposable aluminum foil pan. Smoke the cheese for 15 to 20 minutes at no higher than 90 F (temperature can drop to as low as 80). Don't over-smoke, or the exterior will be black. Serve with grilled bread or crackers as an appetizer. Makes 4 to 6 servings
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