smoky golden color |
Cheese has to be cold smoked: creating smoke but not letting get higher than 90 degrees in the smoker or the cheese will melt. So what better day to smoke than today
snowy February day |
The cheese is formed in a mold with pressure and then soaked in a salt brine for 12 hours. Then it "dries" tabletop for 5 days. That hard rind on the edge of your cheese that you buy is just the dry part...same ingredients as the edible cheese
2 1/2 pounds of dried un-aged Gouda I week of milk from one Mama |
Put the A-Maze-N smoker in the belly of my tiny Weber
And added the cheese
Two hours later:
A really smoky fragrance and a beautiful golden color. Now I must wax it and let it age. Ready in 2-6 months
Bon Appetit!