Originally uploaded by mikeysklar

I made this gouda cheese from cows milk last week. My intention is to cold smoke before letting it age for 3-6 months. Anyone have some tips for cold smoking cheeses? What's your favorite wood, temperature and duration to smoke it for. Any pitfalls to look out for?

1 comment:

lou said...

I like most fruit wood. Never throw away the tree trimmings. Apple is great! Peach, pear, plum etc.