Flavorsome cheddar cold smoked with Manuka wood chips, very creamy and moreish.
What is Cold Smoking?
Cold smoking is the process of smoking food at temperatures between 68 - 86°F. It does not cook the food, it just infuses the smoke flavor into it. For example, if you are smoking meat, you will have to cure it it is a fairly simple process to make gourmet smoked cheese in your own backyard. However, regardless of the equipment you decide to use, follow this advice on how to cold smoke cheese and start creating dishes that will leave a lasting memory.
