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Smoked Cheese Australia. All natural non gmo no hormones added. Meadow milk is used to make the cheese. Hope this helps others do some home smoking without a difficult apparatus.
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May 16 2010 at 3 01 am. The idea is to generate a light smoke while keeping your smoker temperature under 90 degrees f to avoid melting the cheese. Then the cheese is traditionally smoked on a wood mixture that has been specially selected. Hate to be a nitpicker but the body temp of humans is 98 6 f.
The body temp of cows is actually 101 5.
2 fill a milk carton with water and freeze it wrap it in aluminum foil and put it on the grate above the heat source then place the a maze n smoker next to the milk carton. The smokiness of a smoked cheese will depend upon the type of wood used during the smoking process as well as the length of time that the cheese is smoked. This smoked cheese from the farm is prepared in an authentic way. Temp stayed under 80 degrees no melting issues. Add more ice around pan into melted water and continue smoking for 1 more hour.
Smoked Cheese Australia. Smoked farm cheese is artisanal smoked cheese from de kaasrokerij. The idea is to generate a light smoke while keeping your smoker temperature under 90 degrees f to avoid melting the cheese.
