Quote:
Originally Posted by eber
the bleu cheese sounds great, I might have to try that next time.
|
I heartily recommend it! I put the block of cheese on a piece of foil with the sides turned up to catch the small amount of oils that seep out. I keep the temp around 100 or less. AFter I take it out of the smoker I put the cheese in a piece of waxed paper, pour any oils that seeped out on top, roll it up tightly and put in the fridge to get it back solid for cutting. The taste only improves over the next day or 2. Blue cheese has complex flavors, but this adds new dimensions to the flavors. I like to use Hickory for smoking blue cheese, but next time I am going to try some apple wood.