i tried to do a search on this but way too many post to search thru.....
what i want to do is take a block of cream cheese ...unwrapped ..and apply some cold smoke to it..now the questions is on cold smoking cheese i understand you would want to stay around 90 degrees but since cream cheese is softer than block cheese what would be a temp range that would apply smoke but does not melt it...any ideas or suggestions would be greatly apperciated....i planning on doing a smoked cream cheese , green onion , ham cheese ball rolled in pecans.....getting to try to ramp up the holidays around the corner...thanks
what i want to do is take a block of cream cheese ...unwrapped ..and apply some cold smoke to it..now the questions is on cold smoking cheese i understand you would want to stay around 90 degrees but since cream cheese is softer than block cheese what would be a temp range that would apply smoke but does not melt it...any ideas or suggestions would be greatly apperciated....i planning on doing a smoked cream cheese , green onion , ham cheese ball rolled in pecans.....getting to try to ramp up the holidays around the corner...thanks