Nabil:

I used a product called “Liquid Smoke” made by a company called Colgin that’s available here in the US in the condiment sections of the grocery store.  I used the hickory flavor.

i dip the cheese in the wax about 3 times. the liquid smoke i used is called natural mesquite and its made by colgin http://www.colgin.com i think its the only one you can get in aus. i got it from dizzy squirrel trading

Colgin Natural Liquid Smoke has a low pH level of about pH 2.95

OOPS this could change milk pH, and disturb the cheese making results !!!

it needs extra care

well the cheese has been cut it is 2 months old it has a lovely smokey flavour and a nice bite to it has a soft and smooth texture all in all i’m very pleased with this one and it will go into the regularly made list

Looks great !! how does it melt?

i don’t know i havn’t tried it melted i will let you know

As I recall you used 3 tsp of smoke flavor for this cheese?  How many pounds is it?  And are you satisfied with the level of “smokiness” or would you use more or less on the next one?

neil
i had a toasted cheese and tomato sand. and the cheese melted really well and was delicious

rich
the smoked flavour was just right i wouldn’t change the amount or liquid smoke. the cheese was about 2 pound 4oz

i only matured it for 2 months and that was enough it is a very nice cheese i certainly will be using the liquid smoke again it is a great way of getting an easy smoked flavour to cheese and no fuss

That confirms what I had been suspecting about my smoked Manchego.  I used about the same amount as you did, but with a cheese that’s twice the size and it wasn’t enough smoke flavor.  I’ll definitely double it next time.

Narelle, pics would be nice to entice us

ok thursday is my rdo so i will take some photos

as promised a photo of my cheese on toast.
you can’t beat this homemade sour dough bread, home grown tomatoes and homemade cheese it dosn’t get any better

Wow that looks real good !!