Quote:
Originally Posted by Steve
Thanks for the input so far!
To clarify, what types of cheeses, etc have y'all been successful smoking? I have enough smokers and "toys" that I can get cold smoke temperatures (even in my Lang), but I wasn't sure about the actual cheeses and any prep or techniques you use to give it flavor.
Thanks again to all!
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Surprisingly that’s something I haven’t smoked. Naturally cheddar, Gouda, provolone. I wonder how a hunk of Parmesan would do. Hmm...