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Smoked Cheese |
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TasunkaWitko 
Admin Group 
Joined: 25 January 2010 Location: Chinook, MT Status: Online Points: 8542 |
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 Posted: 10 December 2013 at 23:25 |
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yep, like gm said, cooler weather is a great time for smoking cheese and is usually when most of ours gets smoked. i've used my little chief smoker, and now have an A-MAZE-N pellet smoker like the one pictured above to play with....happy times!
Anne, listen to us - it's much easier and less-specialised than it seems....and it opens whole new doors for you! |
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priya456
Scullery Servant 
Joined: 12 July 2017 Location: pune Status: Offline Points: 16 |
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Posted: 12 July 2017 at 02:32 |
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Many types of smoked cheeses are smoked in smokers rather than by a wide-open fire. The smokers waft smoke over wheels of cheese as they age on racks. Some cheesemakers use small smokers. Others, like Rumiano Fine Natural Cheese, build walk-in smokers that accommodate larger quantities of cheese. A cheese can be lightly smoked, so the finished product has a very subtle smokiness, or heavily smoked.
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ghost
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Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 5805 |
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Posted: 12 July 2017 at 03:48 |
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The best smoked cheese I have ever had is a conical 100% raw cow milk variety: Galician San Simon which is smoked on Wood. The designation: Lugo, Galicia, Spain .. When one opens the "cheese paper that it is wrapped in", the aromas of Wood burning are absolutely amazing .. Incredible if you can find it at a specialised cheese shop of European cheeses. Or order it online from José Andrés Shop, however, it is rarely exported. Small boutique producers .. |
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www.guidepost.es
Gourmet´s Choice - Time Out In Spain ... WEBSITE: www.visionsgourmandes.com www.issuu.com / Beyond Taste, Oltre il Gusto .. |
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Percebes
Chef's Apprentice 
Joined: 10 October 2014 Location: Calgary Status: Offline Points: 420 |
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Posted: 13 July 2017 at 06:34 |
Sounds delicious. My only experience with European Smoked Cheese was in Greece I tried a Metsovone. Ok but too firm
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Margi Cintrano wrote: