Reply to "Smoked cheese question?"

mrt 2Where there's smoke, there's beer.

Idaho Mike,
If it is the caramel color you are referring to. You may obtain it by doing a cold smoke for a number of hours depending on the intensity of your smoke. I usually obtain the nice caramel color in the five hour area. Recommend that you do not allow your cheese to get above 75° as the texture of cheese starts to change at 80°. I will pull mine at 70°and re-smoke it when conditions are cooler until the desired color is reached. Hope this helps. Anymore questions, please ask.
MR. T

12/18/1110:33 AM

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