smoked cheese

[Rade]

Italian-style cheeses. 80g of non-iodized salt / 1 L of water. Submerge the cheeses in the brine and place in the refrigerator for about 12h. Remove the cheeses from the brine and set aside to drain for 2-3 hours. When the surface is slightly dry, you can coat them in your favourite spices. Smoke at 50C for about 4h.

 

[kilo charlie]

Dang! That cheese looks amazing! Tell us more about what you used on each of them and tell us about your smoker set up too!

 

[Jim_C]

Nice looking result.

 

[jcam222]

Looks good! Are those fresh mozzarella?

 

[Steve H]

Looks impressive. Though. I don't understand brining cheese beforehand. And 50C is cutting it close for temp. I don't usually go over 90F, 32C.