Smokin' Hot Cheese
Our northern neighbors at The Globe and Mail have given our guide to smoking cheese at home a try. How did they (and the cheeses) fair? Read more to find out.
The Spring 2012 issue of Culture magazine featured an article on home-smoking cheese and I had to try it. Traditionally, smoked cheeses are flavoured using a cold-smoking process, wherein the smoke passes from the smoke generator into a separate chamber allowing it to cool before it hits the cheese. The temperature is kept under 90°F to prevent melting. Many smoked cheeses today are more likely to be flavoured with liquid smoke (smoke vapours captured in water) rather than actually being exposed to smoke.