I like smoked cheese. I have been trying a little here and there but not a lot. I have not done anything large. but, I'd love to do so. here's my question:
How deeps will the smoke penetrate cheese? If you bought a large piece, how thick would you want to cut it? would you want it to be thin enough that the smoke would completely penetrate or would you prefer to have a layer of smoke and a part of the cheese remaining unsmoked?
What would you all think would be the ideal thickness for cheese smoked your way and why?
How deeps will the smoke penetrate cheese? If you bought a large piece, how thick would you want to cut it? would you want it to be thin enough that the smoke would completely penetrate or would you prefer to have a layer of smoke and a part of the cheese remaining unsmoked?
What would you all think would be the ideal thickness for cheese smoked your way and why?
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