I’m going to be doing my first smoked cheese in the next couple days, a Farmhouse Cheddar. Those of you who have already done smoked cheeses can answer this one: At what point do I add the smoke flavor? I’m leaning toward adding it directly before the rennet; but during the cooking is another possibility. I’m not sure if it will affect the renneting process, since Nabil had mentioned that the Liquid Smoke has a very low pH. What say ye?
Procedure for smoking |
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