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.

read more

Photo by See-ming Lee