Still a newbie so go soft on my "inexperienced" questions.
My wife and I were at a meat/butcher shop last week. Well, tbey had soft /cream cheese that was smoked and awesome. Yes, I'll go ask them how they did it this weekend, but I want advice from my wonderful friends on this forum.
I know how to smoke a block of cheese but what's the process for spreadable...smoke a block and blend it into a spread? Give me a few tips.
I'm using a smokin-it smoker with the cold smoking plate as my equipment.