Today’s post is a quick update on my endeavors to replicate the smoked cheese for the “Mussel soup over smoked fresh cheese and sauteed fennel” dish that David over at Cocoa & Lavender requested.
In our last post, Funen Rygeost a Danish smoked cheese, I attempted to replicate the smoked cheese for the mussel soup challenge.
But, Rygeost wasn’t the cheese that the chef used in his “Mussel soup over smoked fresh cheese and sauteed fennel” dish. So, I just kept on smoking.
I thought, why not smoke some mozzarella? But, then I thought why not all kinds of cheese.
The smoker doesn’t know if there is one rack or four racks getting smoked, so I loaded the top two trays with a variety of cheeses as well as the mozzarella (second shelf center) and smoked the lot.
Electric smoker FYI: For this smoke, I used the smoker only, not the heating (oven) element. Maple smoking pucks were used for this smoke. The smoke was maintained at about 95°F for 60 minutes of smoke and an additional 20 minutes of cooling with the door closed.
I must admit, I was impressed with the look of the cheese after the smoke.
FYI, if you’re wondering about the ice on the lower shelf, that’s how I keep the temperature at the 90°F (32°C) to 100°F (38°C) which is the optimum temperature range for smoking cheese. It also keeps the cheese below their melting point (about 130°F for the mozzarella). That’s why my trusty thermometer thermocouple is stuck in the mozzarella.
Both racks had the same type of cheeses, cut from the same block placed on each rack (except the mozzarella).
But, for the second rack, I brushed on a coating of maple syrup. Note, don’t taste the semi-soft or hard cheese when it’s just smoked. It will not taste good at this point. It must be mellowed first.
The cheeses I smoked are listed below in the order they are setting on the above rack, starting with the rectangular piece on the top left.
- Gräddost, it’s like a softer Monterey Jack (top left)
- Cheddar (top right)
- Svecia* (bottom right)
- Gouda (bottom left)
- Mozzarella (center)
*What’s Svecia? Svecia is very specific to Sweden. It’s a hard “parmesan-like” aged cow’s milk cheese that’s brined and then aged for 2 to 14 months. Svecia tastes wonderful and has great melting qualities.
The smoked cheeses must be mellowed for a minimum of two weeks or even better up to four weeks. The soft cheeses can be eaten sooner. For the mozzarella, I waited a week. The mellowing allows the smokiness to penetrate cheese and the smoky flavor to fully develop. So, into the vacuum bags, they went. You can also wrap the cheese with plastic wrap and store in an airtight container. But vacuum bags work best.
The smoked cheese tasting…
Which ones did we like best? The ones with the maple syrup coating, but read on or more details…
The Gräddost took the smoke very well and the smoking elevated a fairly simple tasting cheese up a notch or two. Although smoky, it was still mellow and a bit sweet and paired nicely with the homemade crispbread, fresh figs, and a lovely glass of port. But, where it really shined was grated and used in a potato gratin, enchiladas, and on pizza.
The Cheddar was wonderful and smoky. It paired excellently with the port, but even better with a glass of Glenlivet Nàdurra single malt. Perfect with homemade crispbread, crackers, or just on its own. Makes a fine cheese omelet as well, not to mention great tacos.
The Svecia was very interesting and rich in flavor. A little goes a long way. It was also very good with the port, homemade crispbread, fig jam, or fruit. It would go well on our Amazing Slow-Cooked Italian Lamb Ragout with Pasta as well.
The Gouda also smoked very well. An all-around great smoked cheese. I really enjoyed it with a nice glass of red. It would also be wonderful in my root vegetable gratin or perhaps used in a fondue.
Which one did we like best? All of them, but the cheddar was the unanimous winner in our house. But I digress, as I’m supposed to be replicating the smoke fresh cheese for the ” Mussel soup over smoked fresh cheese and sauteed fennel” dish that we experience back in early March and that we will soon be making.
So, back to the drawing board…
Having had some success smoking other cheeses, I decided to go for it again.
I fire up the Bradley Smoker and loaded up some apple smoking pucks and turned on the smoke generator (but not the heating element), and got some smoke going.
For this smoke, I went with fresh cream cheese (right) and Philadelphia cream cheese (center) and I also tossed in a small wheel of brie (left) just for fun. The rack was then placed into the center zone of the smoker and the door was closed with me not knowing what it would look like inside once the smoking was completed.
FYI: I smoked the cheese for 40 minutes, maintaining a temperature of around 85°F (29°C). When the smoking cycle was complete, the door remained closed for another 20 minutes.
When I opened the smoker door, to my surprise, the cheese hadn’t melted or changed in shape. It did darken in color slightly, but other than smelling smoky, it looked the same as when it went in. Into, airtight containers each cheese went and then into the fridge. They were left there to mellow for a few days.
After mellowing, we took them out and tasted each, hoping for favorable results. The least favorite was the brie, it was not smoky enough (next time, I’ll split the brie horizontal to increase the area that the smoke can penetrate). Both the fresh and commercial cream cheese had an excellent smoky taste. But, the winner was “good old” Philadelphia cream cheese. The smokiness was there and the creamy texture made it perfect. So, David, we’ve replicated the cheese as well as the soup base. Now, we’re waiting for the live blue mussels to land at our fishmonger. I’ve been assured that our weekly fish truck will have some today. So, the completed dish shall be on the table soon…
Oh, and like the other smoked cheeses above, both kinds of cream cheese were fantastic on my homemade knäckebröd (crispbread). I’ll be making this for you in a future post.
Chloe says, “I’ve tasted and tested smoke cheesed and it’s approved for human (and a wee bit for me) consumption. But, Dad’s homemade crispbread is to die for…”.
What a fun experiment! I had smoked mozzarella on a chicken pizza with white sauce once, and have dreamed about it ever since. We have the same Bradley smoker. It works so well! I use my stove-top smoker a lot, but haven’t tried heat in it. It’s used over heat to get the smoke going, but I could try to seal it all up and just let the cheese smoke, I guess.
It was such fun. Mimi, I think using your stovetop smoker could work as long as you remove it for the heat or keep it very low and move the smoker on and off the burner. Make sure to have a thermocouple in it and keep your temp around 85 -100F. What do you have to lose, except for a bit of cheese?
Better yet, challenge hubby to smoke some cheese in his Bradley.
Thanks for stopping by…
Excellent! I made the mistake of having the heat on for the first batch of mozzarella that I smoked – half of it melted through the basket. After that though, I had great success with it. I did a caprese salad with the smoked mozzarella when I was working in a Catalan restaurant last year. I also melted the top of the cheese with a blow torch just before serving – it was the most popular starter.
Your homemade knäckebröd looks fantastic – better than shop bought! I’m looking forward to seeing the recipe.
Thanks, Mad Dog! Acually, one of my desires is to perfect smoked mozzarella for a caprese. I love the idea of torching just before service.
The knäckebröd post is schedule for December. Thanks for taking the time to have a read…
I meant to ask – have you found an alternative to the Bradley bisquettes? I was using a similar model to yours and they are very expensive in comparison to sawdust and logs.
Mad Dog, Bradley is like HP printers. The units are reasonable, but the refills are expensive. I’m using a special made (in the UK) ring that you use at the end of a smoke so you don’t have to sacrifice a puck at the end of the smoke. These are the ones I use.
We have a Swedish made smoking pucks that are lower in price then Bradley. I’ve just ordered some to try so I can’t say how they are. I don’t know if you can get them in the UK, but here’s their site. http://www.grevensbriketter.se/en.aspx
Ha ha, that is so true!
I saw those rings on eBay – they look very good, since sometimes a bisquette has only started burning, when the smoking is finished. Those Swedish pucks sound good – I’ve wondered about making them myself. Thanks for the info!
Fantastic! I have never had any smoked cheese, let alone made any. Wish I could reach in and grab some to try 🙂 A bottle of red wine, homemade bread and smoked cheese…life is good.
A glass of red wine, homemade bread, and smoked cheese does indeed make life good. Thanks for stopping by and I hope you find some smoked cheese to try…
Educational and so beautiful, as usual . Must pass to guys that smoke sausages and cheeses to try ! Thank you so much !
Thanks, Davorka. I wish we had a good sausage smoker nearby. That’s actually why I got my smoker was to smoke sausage. I say send your smoke guys a block of your favorite hard cheese and let them have a go of it. Thanks for taking the time to have a read…
What a fun post Ron , I would love to try some of your smoked cheeses. My grandfather had a smoker ( I don’t remember what kind ) when I was child in Germany. He would smoke a huge ham and I remember how good it tasted.
Thanks, Gerlinde. I’d love for your to taste some of my smoked cheese, but I fear there are too many miles in between. But, you can smoke some. I think an eletric smoker who be the perfect gift for hubby. Then you could have fun smoking cheeses and hams. I’ve actually ordered a cured ham to smoke. It’ll be a first for me. Thanks for stopping by…
Awesome post Ron! Good read and informative. May we ask do you cut shallow slits into the cheese to help with the permeation of the smoke into the cheeses? Vacuuming packing your cheese is brilliant. You are going to make some gorgeous cheese boards over the holidays. Now, if we only lived a tad bit closer. Can’t wait for you Mussel soup over smoked fresh cheese and sauteed fennel. It sounds so delicious and seasonal. Wishing you a super weekend ahead.
Hi Bobbi! You do indeed have a keen eye seeing those cuts in the cheese and you’re absolutely correct. The cuts are there to provide more surface area for the smoke to penetrate. I used a handheld foamboard cutter to make the cuts. It worked perfectly. It’s said that vacuum packing cheese can extent is shelflife by months, but it never lasts that long around here. The mussel soup is coming soon. Having now made it a couple of times, I can assure you it’s very fallish and delicious. Stay safe over your way…
Thanks Ron for the answer to our questions. Just thinking about your mussel soup is making us hungry. Hmmm….don’t know what Chloe will think about mussels but that will just leave more for you. Stay well and take care
Wishing I could taste every one! I love smoked cheese, but I never would have thought about smoking cream cheese or brie. I’m a tad surprised that “good old” Philadelphia Cream Cheese is available in Sweden. I do sometimes buy the store brand here, but inevitably I go back to it. Yet another great post from my friends in Sweden.
Angela, I sure wish you guys could taste them all as well. I was sure the Philadelphia cream cheese would be a puddle of muck when I opened the door of the smoker, but to my surprise, it stood up very well. It also tasted so good. It’s actually not US-made Philadelphia Cream Cheese but instead made by Mondelez International (formerly Kraft) in Upplands Väsby, Sweden. It’s the same as you get, but only available in plastic tubs and a heck of a lot more expensive. Thanks for taking the time to have a read…
You went to great lengths to satisfy our curiosity and explain everything in detail. Now, that’s what I call dedication to the max! Thanks for taking the time to smoke, wait, try, and then report on each cheese. It was a fun and educational read (as always), and now I’m craving smoked cheese. 🙂
Jas, as you’ve probably figured out, I love playing around with food. So, this was pure fun and darn tasty as well. Thanks for your kind words…
My mouth is watering; like the pairing with Cotes du Rhone.
Roland, the smoked cheese was wonderful with the Cotes du Rhone. Thanks for stopping by…
Well, that was a interesting and informative read. Thank you for sharing your process as well as your critique. Smoked gouda is one of our favorite cheeses, but unfortunately, we buy it smoked. I love your Bradley smoker. If Bobby had a place to put it, I would suggest it for him as a Christmas present. The smoker he does have can’t get at those low temperatures you mentioned, so I’m sure the cheese would melt during the process. The one cheese I find the most interesting is the smoked cream cheese. Who would have thought? Now I’m really curious about that. I have a small stovetop smoker. I wonder if I could control the temperature on it enough to try the cream cheese. Thanks for the inspiration!!!
MJ, as a guy who loves his BBQ and outdoor cooking I’m betting Bobby would love to be gifted a Bradley Smoker and surely find a place for it. But, if that’s not in the cards, I think your stovetop would work. But, you’d need to get it smoking and then pop the cheese in (in a foil boat). Then move it on and off heat, using a temp probe to keep it under about 130F. Let us know if you give it a go…
Ron, this is such a fun (and delicious) post. I’ve had smoked Gouda, but I’m not sure if I’ve tried other smoked cheeses. Such great experimenting you did with all of these. I’m inspired to try something try it one day — and definitely inspired to eat smoked cheeses of all sorts! Cute Chloe, as always. 🙂 ~Valentina
Thanks, Valentina. It was such great fun, so much so that I plan to smoke more soon. Actually, I’m smoking some cheese for a friend for his 70th birthday. I’ll let Chloe know of your comment, but I have to be careful or she’ll want to renegociate her contract again…
i don’t think i’d be brave enough to try to smoke cheese Ron:) good on you. looks amazing.
Sherry it was pretty amazing. Thanks for popping in…
Now, more than ever I think we need to sort our smoker out. Dave is going to turn our BBQ into one. I like the choice of the Glenlivet Nàdurra. They are one distillery you will always find in our cabinet 🙂
Tandy, I think once Dave gets that smoker sorted you should show him how to smoke cheese. We always have four must-have bottles in our cabinet Glenlivet Nàdurra, Woodford Reserve, Absolut, and Tanguery. Thanks for stopping by…
Well this sounds like my kind of activity, Ron! I would love to sit back with a glass of whisky (Scotch or bourbon) and talk about the nuances of different smoked cheeses. Needless to say, I’m impressed! I was intrigued by the idea of smoked brie – too bad it didn’t work out that well. And your note about letting the smoke mellow makes perfect sense. We tried a small batch of smoked cheese with the handheld smoker (you might recall the smoked Old Fashioneds), and the cheese was barely edible – I didn’t know you had to let it mellow. Thanks for that tip!!
David, I could sit back with a glass of whisky or bourbon and discuss anything with you. As for the brie, I think it will work along as one removes the outer rind. I’m glad you brought up your smoke gun as I’d love to know if it works with cream cheese. Next time you whip up a batch of your homemade cream cheese give you smoke gun a try. I’d suggest you smoke in a shallow bowl under plastic wrap. Once you finished smoking, seal it and forget it for a few days. If you do give it a try let me know how it goes and I update the post with your info…
As a Scotsman I couldn’t help staring at the bottle of Glenlivet you’ve got there Ron. Ha ha! But seriously hats off to you for all your smked cheese efforts! Its not something I can see myself putting a hand to. I’ll certainly help you drink that malt though. And bring you some of my collection. 🙂
No worries Neil, you bring the Glenlivet Nàdurra and I’ll smoke the cheese. Actually it’s a real treat to sip on Nàdurra as it’s bloody expensive here. A 700 ml bottle is around 54 GB pounds. Luckily my wonderful niece the doctor brings me a liter bottle when she comes home from London. But with CV19, her visits have been rare and my stock is getting low. Take care and be safe over your way…
Wow this is a wonderful post! I love smoked cheese and that’s a clever tip with the ice. Now I really want a smoker!
Lorraine, I suggest you give Mr. NQN an electric smoker for Christmas. Then you can use it and he’ll be none the wiser. Take care down your way and enjoy Halloween…
Such a thorough and informative post Ron! Thanks for sharing the process of smoking cheese, and different kinds at that. That’s how I like to cook some times – try a few different recipes to get the one I like. My hubby built a homemade smoker and we used it to smoke jalapenos (chipotles). I had so many when we lived in the country that I needed to do something with them. I’m afraid I will have to enjoy smoked cheese from the grocery and enjoy such posts as yours. Congrats on your success! That’s an awful big crispbread – did Chloe finish it?
Thanks, Judi! It is fun playing and eating food. For the cheese experiment, our neighbors and relatives benefited. Sucks, store-bought smoked cheese is mighty good too.
Chloe would have eaten the whole thing, but we have a magic command that makes her drop anything. Eva just tells her to “drop” and she does. But mind you it took a couple of years of training and a bunch of treats to get her there.
WOW!!! Ron this is the coolest thing EVER! I absolutely love smoked cheese, but never thought I could do it at home. You’ve totally inspired me, I need to get a Bradley smoker! I am sure you will successfully replicate the smoked fresh cheese from that delicious mussel soup, but is it bad that I kind of hope it takes you awhile? I want to see more of these delicious experiments haha!! I am so intrigued by the Svecia, I have never had it before, and it sounds like my kind of cheese. Really wish I had some of your smoked Svecia, cheddar, and Philadelphia cream cheese right now!
Thanks, Shannon! I think a Bradley Smoker would work great for you. It not just for meat. I’ve smoked pumpkin, butternut squash, aubergine, and other veggies. My weekend smoke is going to include some Maldon salt and bulgar. Take care…
Kudos to you for taking the time to smoke your cheeses. I’m sure there are many who love that flavor, but sorry, the only smoked food I like are smoked salmon and smoked bacon. I so do appreciate your creativity, though.
Linda, I suppose I like all things smoked, but I’d take smoked salmon over cheese any day. I’ve done lots of hard or warm smoked salmon, but to date not cold smoked. But, I’ve plans to make that in December. Bacon is on the smoke list too. Take care…
Love this, Ron, you have done it perfectly!!! We all love smoked cheese here, and I would’ve never thought of maple syrup, sounds very delicious! This reminds me, like I said in the last post, of my FIL. He always smoked fish and I asked him about smoking cheese and that took smoking food to another level for us. He converted an old avocado green refrigerator into a smoker, and never looked back. It was a wonderful thing and we miss him/it. I will be looking for Svecia.
What really impresses me is your photos, you definitely have a fantastic eye for the camera, about the best I’ve seen on a food blog. Way to go! And cute Chloe, she is as adorable and sweet as ever. Thanks for the post and take care.
Hi Pam, I think the old homemade smokers are the best. When I was newly married we had avocado colored appliances. I think it would have looked better as a smoker than it did as a fridge. I don’t know if Svecia is available in the US, but it might be. Thanks so much for your kind words. Stay safe and warm over your way…
This is so interesting, I wish I could get on a plane and come by for a tasting. I’ve had very few smoked cheeses. I’m so interested in the cream cheese and the cheddar. And I can’t pass on mentioning the elegant method of serving the soup! I look forward to the recipe!
Jeff, after the world returns to some sense of normality you guys should come over this way and I’ll smoke you up some cheese. The soup recipe is in the works. I’m hoping to do my final cook for it very soon. Take care…
Such a fun post! I’m in awe of your devotion to science — neat experiment. I’m also in awe of your choice of Scotch — that’s good stuff! Anyway, I’ve thought of getting an electric smoker (the wood/charcoal ones are too finicky, and I’ve come to believe don’t really provide a superior smoking experience), but doubt if I’ll ever do it — I’m trying to get rid of stuff, not acquire more. But posts like yours sure do tempt me! Really, really fun read. Thanks.
It was fun, John. I’m thinking you can get that electric smoker in exchage for getting rid of something. We have a no growth policy, if we bring something in we have to get rid of something simalar in size. I sacrifised a bunch of fishing gear for my smoker. I think it was well worth it as I still have enough gear to go to the lake now and then…
Oh my goodness, this array of cheeses looks and sounds phenomenal! I am a huge smoked cheese fan with my favourite one being cheddar and mozzarella. Also, this year I’ve tried smoked tofu, and it was so much better than regular one. But I’ve never seen so many variations. Probably, the most intriguing to me is Philadelphia (And brie) – I never would have thought of smoking it. With smoked cream cheese, you’ve got so much room for experimenting, from bruschettas and pasta to flatbread. Or imagine savoury cheesecake with smoked cream cheese, maybe with sour cream, low-salt smoked salmon, and dill? I desperately want this smoker myself now! 🙂 Excellent job on smoking, Ron!
Thanks for the kind words, Ben. You’re so right regarding the uses for smoked cream cheese. That savory cheesecake with smoked cream cheese, salmon, and dill sounds wonderful. I think you need an electric smoker, if for nothing else but to make the savory cheesecake…
Love your research methods, Ron! I’ve never heard of Svecia cheese, but “like parmesan, but melty” sounds amazing! and I imagine nice when smoked, too! The smoked cream cheese sounds like it would be pretty good on a nice bagel as well! Thanks for all your efforts here, you’re making me want a smoker!
Hi Laura, Svecia is nice and not such an expensive cheese. I’m not sure if it’s exported from Sweden, but you might try IKEA food store or a Scandinavian specialty store. I just tried the smoked cream cheese on a bagel I made over the weekend. It was fantastic and even better with a slice of cold-smoked salmon…
Ron what a fantastic post, so interesting. Living in the land of fantastic cheeses, smoking them sounds like the perfect experiment and pastime for you. Wish I could taste them. Philly cream cheese is underrated isn’t it? I wouldn’t have thought of smoking it. I might just start checking out smokers, for a bit of fun. Who knows where it will lead? I admire your dedication to achieving the perfect dish.
Thanks, Pauline, and you are right about living in the land cheeses. Sweden is known for its dairy products and we do love them all. You know I think you’re right about Philly cream cheese. Take care down your way…
Thank you so much for all this, Ron! What a gift you have given here! I’m amused especially that the Philadelphia cream cheese won! Go figure. I’m working on finding som straw to smoke my fresh cheese… I have a good lead.
My pleasure David, it’s been fun. I was surprised about the Philly cheese as well but smoked it’s really tasty. I was chatting with my son last night and he has a chef that smokes provolone cheese with a smoke gun with good success. He said his chef uses a plastic sealable container with a hole in it that allows the smoke gun to be inserted for smoking. If you have a smoke gun, I say go for it.
Just think, this experiment started with a question from David. Not only are you going to be able to replicate the dish but you have created so many wonderful cheeses along the way to the end result. Wonderful job!
Thanks, Karen! It’s been a fun journey thus far and I’m so glad David asked about the recipe. I did the final cook and images yesterday for the upcoming soup post and the smoked cream cheese was perfect…
I never tried a smoked cheese. This sounds so interesting. I am sure it taste delicious too. I wish I had a backyard with a smoker.
Smoked cheese is quite tasty Rahul. You should be able to get smoked gouda and cheddar cheese where you are living. I happen to think homesmoke is better than store-bought though. Next time you’re in a big Kroger check out the cheese counter and pick yourself up a taste. Thanks for stopping by.
I haven’t had smoked cheese, but it sounds lovely, Ron!
Jhuls, I think next time your able to visit your cheesemonger that you should ask for a taste of smoked cheese. Thanks for taking the time to have a read…
Wow, what a delicious way to experiment with smoked cheeses! Your tasting platters look so good and I can only imagine how delicious they must taste. Kudos to you!
Thanks, Susan! They were mighty tasty. For the grand smoked cheese finale, we grated the last of each cheese and used it in twice baked potatoes. It was very good…
Hi Ron, I am new to this blog, I love it!! Smoked cheeses – Brilliant. I am waiting for the soup as we harvest mussels in Oregon at the coast every summer. My smoker is the outdoor type so I’ll have to t hink about temperature control before trying it with cheese. Have you tried smoked carrots? They are my favorite thing to smoke. And thanks for all your care and instructions.
Hi Sharon, welcome to our blog. You must live in our old stomping grounds. We lived in the PNW for 20+ years. We still have a daughter and two grandkids in the Corvalis area and a son, DIL, and grandson in Washington State. So, I’m very familiar with the mussels of the Oregon coast. They would be fantastic in the soup as your mussels are very similar in size and taste to our blue mussels. The soup recipe will be out in about a week or so.
Your outdoor smoker might work to smoke cheese. The secret is to load the smoker with ice to keep the temp down. I’ve smoked Kabocha and butternut squash that I used in a yummy soup, but never carrots. Our local carrots are still being pulled, so I’ll have to give that a try. Take care over your way…
We actually live in Las Vegas and have a second home at the Oregon coast to avoid summer in Nevada. My paternal grandparents from Sweden settled in the PNW. Beautiful country. I loved Sweden when we visited. It is very much like the PNW. Goint to try smoking cheese very soon.
Hi Sharon and welcome to the blog. I’m glad you enjoyed your visit. I know those wonderful Oregon mussels well as we lived in the PNW for years. In fact, my daughter and two grandkids live in the Corvallis area. I haven’t tried smoked carrots but I will soon. Thanks for coming by and we hope to see you around…
Wow you just inspired me in making one, smoke gives a lot of flavour to the cheese and its one of my favourites as well. I have a new barbecue smoker combo so I will give this a shot
Glad to have inspired you, Raymund. The trick is keeping the temp of your smoker under 130F. Using a frozen tray or two of ice helps keep the temp down. Good luck and let us know how it goes…
I never tried smoked cheese before. This seems very delicious Ron.
Hi, Piya. You should give smoked cheese a taste. You should be able to find commercially produce smoked gouda at your local cheese counter there in Canada. I suggest you give it a try. Thanks for stopping by…
What a fun experiment, Ron! I’m going to have to get a smoker. I never imagined smoking my own cheese, let alone cream cheese. I’m so craving cheese and crackers, but I don’t think any but yours will do! Can’t wait to see the homemade knäckebröd. That would be awesome to serve during the holidays!
It was fun, Kelly. I’ve had a lot of great smoked things lately, but cheese and meatballs are at the top of the list. Wait, also chicken wings and salmon. The knäckebröd post is in the works and not only is it a very tasty recipe it’s easy to make. Thanks for taking the time to have a read…
Smoking your own cheese is a wonderful idea, most of the smoked cheese we have here is chemically smoked so I never buy it. Love the idea of smoking philly, the result sounds mouth watering.
You know Eva it’s not so hard to smoke cheese and the results are very satisfying to both one’s pride and taste buds. I’ll be smoking about 5 kg next week that will be given, along with smoked nuts, and homemade crispbread (I will post it tomorrow)to friends and family for Christmas. Thanks for stopping by.