smoking cheese (trippy, dude)
by Eric Schramm
I love the taste of smoked cheese from the grocery store but have read conflicting things on the net about it. Cheese smoking plate, wrap in moist paper towels, don't need no stinkin' towels, etc. They all say 80-100 degrees. I have a Masterbuilt Electric Smoker so the temperature is no problem. What do I do about the process and can anybody suggest woods to use for say sharp cheddar, colby, jack, mozzarella, and muenster?
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