COLD SMOKED CHEDDAR CHEESE
Smoking cheese adds a great dimension to its flavour and makes a plain lump of uninteresting cheddar into something really special and it’s so easy to do.
Recipe by Smokai
Cut the cheese into blocks around 5 x 8cm or as desired.
Place cheese on rack in your smoker and Cold smoke as low temperature as possible but under 30 Deg C. For 3 - 4 hours.
Wrap cheese in air tight wrap and age in the refrigerator for at least 1 week.