I have a weakness for smoked foods. I love smoked cheeses and used to be able to find (smoked) bruderbasel at WF and smoked jack at TrJoes, but no more. Now, aside from cheap smoked gouda, i can only find in my boston area- smoked mozzarella and smoked cheddar (and i am thankful for them). Has anyone ever tried smoking cheese? I have not googled this yet; thought i'd ask y'all first.
I'm guessing it's a cold smoke process but i've never done that before. we have a horizontal charcoal fired smoker that we use for poultry and meats, vegetables and nuts.and i've done tea smoked poultry in a wok too.thnx for any help.