Smoke Out: Bob Kiefer is Smoking His Cheese
Smoking cheese is a delicate art - the hickory and oak chips used to smoke most meats often overpower the milder flavors of cheese. But Missourian Bob Kiefer has spent years tinkering with cheese smoking, and the results of his experiments are in high demand. Now he's offering the fruit of his labor at Bobkat-Dan Gourmet Products in Kingsville, Missouri.
“It’s like the difference between a gas grill and a charcoal grill that you fire up with lighter fluid as opposed to the wonderful invention of a paper chimney,” he says. “On my cheese, you get the flavor of the cheese. A lot of smoked cheeses, you get that chemical taste of liquid smoke that drives out the creaminess, smoothness of the cheese.”