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Showing results for tags 'cheese smoked cold wood'.
Hi Kamado people, I smoked some cheese about 2 weeks ago, used cherry. Used cold smoke method reached about 40°C internal and the cheese held shape and went for about two hours. Cut reasonably small pieces as recommended and then left to cool and vacuum sealed. The selection I have are: Massdam – Swisse Dutch Colby - OZ Goat cheese - Red Lester – English Edam – Dutch I haven tasted all but I am happy with the Colby and Goats. Ill try my flavor Red Lester over the weekend. I would like a stronger smoke flavor Any recommendations welcome Keep smoking